Bitter

The Bitter is one of the great pillars of English brewing tradition and the quintessential British pub beer. It emerged in the 19th century as an evolution of the hoppier Pale Ales, and its misleading name does not refer to extreme bitterness, but rather to a greater use of hops compared to the Mild Ales that dominated at the time.

In the glass, it displays a coppery amber color, with a creamy, off-white head that tends to dissipate quickly, especially when served via a hand pump in the traditional manner. The nose reveals notes of caramel, toasted biscuit, bread, dried grass, tea, and an earthy or floral background highly characteristic of English hops. On the palate, it has a light-to-medium body, with mild malty sweetness, low carbonation (especially in cask versions), a present but gentle bitterness (25-40 IBU), and a dry, clean finish that begs for another pint. The alcohol content is very low, between 3.2% and 4.2%, making it the quintessential session beer.

It is brewed with pale ale and crystal malts, traditional English hops such as Fuggle, East Kent Goldings, or Target, and English ale yeasts that contribute light fruity esters.

It is the perfect beer to accompany fish and chips, meat pies, roasts, ploughman's lunch, cheddar, or mild Stilton cheese. It should be served cellar-cool, between 10°C and 13°C, in a nonic pint glass or a tulip glass. An essential collection for understanding British beer culture and discovering low-alcohol beers that are nevertheless full of flavor and nuance.