English Bitter

English Bitter is a very British style of Ale.

It's often thought to be older than it actually is. Theres notable diffrences between Northern English Bitter and that of Southern regions. Southern regions tend to be flat in comparison with the Northern version of this tasty brew.

There are very few examples of this style in the US. Usually if found, It will be in a brewpub. My first tasting of this was at a brew pub in Akron,Ohio. (Liberty Brewing Company, No longer in buisness) It was actually my 21st birthday. What a treat it was. I was not so lucky to get another pint, As they had pulled me the very last one. That's when I knew I had to Homebrew my own. I strived for years to get to where I am now with brewing this style. Once learned it is a very smooth satisfiying beer. This is a good beginner beer for the first time All Grain brewer. It's simple and gives good results almost everytime. It should have a nice foam head, Have the aroma of East Kent Goldings hops. It should also lace to the side's of the glass. It should only be served in a British Goverment stamped Pint. This is my absolute favorite style. I think if tried it would be everyone's style. Also I've had excellent examples of this style. I've had bad examples of this style. Speaking commercial Tettley's is a bad example. Boddington's used to be an excellent example.

Since they closed the Strangeway's Brewery it taste's like crape. Boddington's is still note worthy to try the style though. But in the world of Bitter theres alot to explore. One way to really enjoy this style is by a trip to England. Which I have. Theres so many diffrent one's in England. Each town has it's own Bitter of choice. It is more of a regional style, Meaning there all diffrent in each place that you try them. If you can try them all. Take notes and come home and brew!!! :)

English Bitter should only be made with British 2-Row. You should never attempt to make this style with American or any other 2-Row for that matter.My recommendation for grain is Thomas Fawcett Halcyon or Marris Otter. Or some of both. A good helping of English Crystal malt. Usually between 5-10%. Sometimes more. You also want to use a good quality English ale yeast. I've had good results from all diffrent strains. My favorote strain that I keep propogated for this beer is Wyeast 1469 West Yorkshire.

You may have trouble getting your hands on that strain. It was a special strain. But as long as it's English you should be alright. You also don't want to fruity of a strain. It should have a bittersweet taste into the bitterness.

This is the beer I always keep at least 5 gallons on tap in my brewery. I always brew this in 10 gallon batch's. It taste so good and goes so fast..:)