4. BITTER AND ENGLISH PALE ALE
4A. Ordinary Bitter
Aroma: Hop aroma can range from moderate to none. Diacetyl and caramel aromas also moderate to none. Should have mild to moderate fruitiness. The best examples have some malt aroma.
Appearance: Medium gold to medium copper-brown. May have very little head due to low carbonation.
Flavor: Medium to high bitterness. May or may not have hop flavor, diacetyl and fruitiness. Crystal malt flavor very common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.
Mouthfeel: Light to medium-light body. Carbonation low, although bottled examples can have moderate carbonation.
Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer.
History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures. Note that recently some British brewers have been using American hops (e.g., Cascade), but beers made like this fit better into the American pale ale guideline.
Comments: The lightest of the bitters.
Ingredients: Pale ale malt, crystal malts, English hops, often medium sulfate water are used.
| Vital Statistics: | OG: 1.030-1.038 |
| IBUs: 20-40 | FG: 1.008-1.013 |
| SRM: 6-14 | ABV: 3-3.8% |
Commercial Examples: Henley's Brakspear Bitter, Boddington's Pub Draught, Thomas Hardy Country Bitter, Young's Bitter, Fuller's Chiswick Bitter.
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