4. BITTER AND ENGLISH PALE ALE
4C. Strong Bitter/English Pale Ale
Aroma: Hop aroma high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitiness. Malt aroma apparent.
Appearance: Copper to dark amber-brown. May have very little head.
Flavor: Malt flavors evident. Crystal malt flavor common. Hop flavor ranges from low to strong. Diacetyl and fruitiness moderate to none. Balance varies from even to quite bitter, although malt flavor should not be completely overpowered.
Mouthfeel: Medium to medium-full body. Carbonation low, although bottled pale ales tend to have moderate carbonation. Warming from alcohol may be noticeable, but should not be strong.
Overall Impression: A solidly flavored beer both in terms of malt and hops.
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 and hop flavors than in a special or best bitter. English pale ale has long been referred to as "bottled bitter."
Ingredients: Pale ale malt, crystal malt, English hops, often medium sulfate water is used.
| Vital Statistics: | OG: 1.046-1.065 |
| IBUs: 30-65 | FG: 1.011-1.020 |
| SRM: 6-14 | ABV: 4.4-6.2% |
Commercial Examples: Fullers ESB, Bateman's XXXB, Young's Strong Export Bitter (sold in the US as Young's Special London Ale), Ushers 1824 Particular Ale, Oasis ESB, Big Time ESB, Shepherd Neame Bishop's Finger, Fullers 1845, bottled Bass Ale, Whitbread, Royal Oak, Shepherd Neame Spitfire.
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