요약
- 11A(ordinary bitter) 음용성과 비터링을 강조한, 저탄산 맥주. 잉글리시 페일에일의 생맥 버전으로 출발하였다. 비터는 모두 과일향 에스테르를 특징으로 가짐.
- 11B(best bitter) 오디너리 비터에서 알콜을 조금 더하고 좋은 재료를 쓴다.
- 11C(strong bitter) 베스트 비터에서 몰트와 홉, 알콜을 올린. 잉글리시 페일에일과 비슷한데, 더 페일함+도수 높음+탄산 높인 것을 페일에일로 여김. 또는 병입한 비터=페일에일로 통하기도 한다.
11A. Ordinary Bitter
Aroma
- malt aroma: low to moderate
- mild to moderate fruitiness
- hop aroma: moderate to none, floral, earthy, resiny, fruity character
Appearance
- pale amber~light copper
- good to brilliant clarity
- low to moderate white to off-white head, may have very little head
Flavor
- malt flavor: low to medium
- hop flavor: moderate to low
- hop bitterness: medium to moderately-high, should not completely overpower the malt flavor
- moderately-low to moderately-high fruity esters
Mouthfeel
- light to medium-light body
- low carbonation
Style comparison
- w/ American Ales: emphasis is on the bittering hop addition, not like aggressive middle and late hopping in the US
Comment and History
grew out of English pale ales as a drought product in the late 1800s. Traditionally served very fresh under no pressure(gravity or hand pump only) at cellar temperatures. most bottled and kegged versions often have higher-alcohol. cask product produced for export are more highly carbonated. draught versions are often sweeter and less hoppy than cask versions.
11B. Best Bitter
Aroma
- malt aroma: low to moderate
- hop aroma: moderate to none
- mild to moderate fruitiness
Appearance
- pale amber~light copper
- good to brilliant clarity
- low to moderate white to off-white head, may have very little head
Flavor
- malt flavor: low to medium
- hop flavor: moderate to low
- hop bitterness: medium to moderately-high
- moderately-low to moderately-high fruity esters
Mouthfeel
- medium-light to medium body
- low carbonation
Style comparison
- w/ ordinary bitter: more alcohol, often using higher-quality ingredients
- w/ strong bitter: less alcohol
- w/ British golden ale: more caramel or base malt character and color
- w/ American ales: emphasis is on the bittering hops
11C. Strong Bitter
Aroma
- malt aroma: medium to medium-high
- hop aroma: moderately-high to moderately-low
- medium low to medium high fruity esters
Appearance
- light amber~deep copper
- good to brilliant clarity
- low to moderate white to off-white head
Flavor
- malt: typically bready, biscuity, nutty, or lightly toasty
- hop: moderate to moderately-high
- hop bitterness: medium to medium-high, should not dominate malt flavors
- moderately-low to high fruity esters
Mouthfeel
- medium-light to medium-full body
- low to moderate carbonation
Style comparison
- w/ best(special) bitter: more evident malt and hop flavors, alcohol
- w/ British strong ales: more paler, bitter
- w/ American pale ale: more malt(particularly caramel) and esters
Comments and History
in England today, 'ESB' is a Fullers trademark, no one thinks of it as a generic class of beer. ESB has been co-opted to describe a malty, bitter, reddish, standard-strength(for the US) British-type ale. higher-gravity version of best bitters. British pale ales are considered a premium, export-strength pale, bitter(+more carbonation) beer that roughly approximates a strong bitter. while modern British pale ale is considered a bottled bitter, historically the styles were different.
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