Throughout the second half of the 20th century Bitter was the most common beer style in many pubs and is still the 'go to' beer for many drinkers. Most of the larger brewers have at least one example of a bitter and they may still be marketed as either just Bitter or Best Bitter, the latter used to denote a stronger example though that can not always be guaranteed. Although seen as a traditional, some may say old fashioned, beer style there has been a resurgence amongst today's craft brewers who are now brewing a Bitter, either occasionally or as part of their core range of beers.
Premium Bitters in the 4.4% to 6.4% ABV range are Premium Bitters. Below this range similar beers would be classifiers as a Session Bitter, stronger than this will result in the beer being a Strong Ale, either Blond or Dark though it is accepted that Strong Ale does share some characteristics with Premium Bitters.
Colour
Amber to Dark Brown
Clarity
Clear to Bright
Carbonation
Low
Alcohol
Not detectable in lower strength examples
Hop
Present but not dominating, can be earthy, spicy and peppery, but occasionally floral or even reminiscent of pine
Malt
Moderate to Strong
Esters
Fruity esters may be present and could be strong but should not detract from the balance of malts and hops
Phenols
None
Fermentation By-Products
None
Body
Average to thick
Carbonation
Low
Finish Length
Short to medium
Attenuation
Some drying sensation is desirable and as the name suggests so is a level of bitterness which can be moderate to strong
Hops
Traditional UK grown varieties such as Fuggles, Goldings and North Down but can inclide US grown hops such as Cascade
Malt
Traditional UK grown varieties such as Maris Otter with some Brown or Chocolate Malt for darker examples
Water
Often 'Burtonised' by larger brewers but town water can be used
Yeast
Ale
Cairngorm - Wildcat
Green Jack - Trawlerboys Best Bitter
Sharp's - Sea Fury
Greene King - Abbot
Batemans - XXXB