 | Bitter - This style is typically lightly carbonated with a bronze to deep copper color. Beers in this style are not as bitter as the name may suggest, but instead possess a floral-spicy palate derived from the fragrant English hops used. Bitters go great with rich meats including roast, lamb, pork, steak, duck, goose, and salmon. Best served in a pint glass at 54 – 55 degrees F. |
Bitter belongs to the pale ale style and can have a great variety of strength, flavour and appearance from dark amber to a golden summer ale. It can go under 3% abv - known as Boys Bitter - and as high as 7% with premium or strong bitters. The colour may be controlled by the addition of caramel color. British brewers have several loose names for variations in beer strength, such as best bitter, special bitter, extra special bitter, and premium bitter. There is no agreed and defined difference between an ordinary and a best bitter other than one particular brewery's best bitter will usually be stronger than its ordinary. Two groups of drinkers may mark differently the point at which a best bitter then becomes a premium bitter. Hop levels will vary within each sub group, though there is a tendency for the hops in the session bitter group to be more noticeable. .
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