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.
Session Bitters are up to and including 4.3% ABV, beers with a similar flavour profile but in the 4.4% to 6.4% ABV range are Premium Biters. Stronger than this will result in the beer being a Strong Ale.
Colour
Amber to Dark Brown, but can be lighter
Clarity
Clear to Bright
Carbonation
Low
Alcohol
Not detectable
Hop
Present but not dominating, can be earthy, spicy and peppery, but occasionally floral or even reminiscent of pine
Malt
Light to moderate and not overpowered by the Hop flavours
Esters
Fruity esters may be present but should not detract from the balance of malts and hops
Phenols
None
Fermentation By-Products
None
Body
Light to Medium
Carbonation
Low
Finish Length
Short to medium
Attenuation
Some drying sensation is desirable and as the name suggests so is a level of bitterness
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
