4. BITTER AND ENGLISH PALE ALE
4B. Special or Best Bitter
Aroma: Hop aroma can range from high to none. Diacetyl and caramel aroma moderate to none. 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: Diacetyl and fruitiness moderate to none. Malt flavor apparent. Medium to high bitterness. Some crystal malt flavor and a moderate amount of hop flavor are common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.
Mouthfeel: Medium-light to medium body. Carbonation low, although bottled examples can have moderate carbonation.
Overall Impression: A flavorful, yet refreshing, session 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: More evident malt flavor than in an ordinary bitter.
Ingredients: Pale ale malt, crystal malt, English hops, often medium sulfate water is used.
| Vital Statistics: | OG: 1.039-1.045 |
| IBUs: 20-45 | FG: 1.009-1.014 |
| SRM: 6-14 | ABV: 3.7-4.8% |
Commercial Examples: Young's Ramrod, Fuller's London Pride, Adnam's Suffolk Extra, Timothy Taylor Landlord, Shepherd Neame Masterbrew Bitter, Goose Island Honkers Ale, Spanish Peaks Black Dog Ale, Nor'Wester Best Bitter.
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