A lower alcohol low carbonation session beer that is very well balanced and extremely drinkable. The beer grew out of the Burton Ale, and would traditionally be served on cask, although many examples in cans and bottles now exist. Best Bitter and its relatives gained popularity in the 1960s and retained it until the 1990s when they were supplanted by lagers.
- ABV 3.8-4.6%
- IBU 25-40
- SRM 8-16
- Glassware Dimpled Pint
- Serving Temp 10-13°C
A pale amber or even copper colour in the darker versions, generally quite clear, and with low to no head as a result of low carbonation. A low malt aroma should hit the nose with usually a whiff of caramel on top of a bready lightly toasted quality. Hop aroma tends to be quite low but somewhat floral. A mild fruitiness from the yeast is quite common. This is Medium-light bodied ale , with very low carbonation, making it easy to down in quantity. Expect moderate bitterness on the palate, with a moderate hop flavour, some fruity esters and a medium malt character more evident than in an Ordinary Bitter, and exhibiting bready light toast and slight caramel. The balance should be on the bitter side, but not in an overwhelming way, followed by a dry finish.