A medium alcohol moderate 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. Strong Bitter and its relatives gained popularity in the 1960s and retained it until the 1990s when they were supplanted by lagers. It is sometimes referred to as an Extra Special Bitter or ESB, although this name remains a trademark of Fullers.
- ABV 4.6-6.2%
- IBU 30-50
- SRM 8-18
- Glassware Dimpled Pint
- Serving Temp 10-13°C
An amber colour in the paler versions and deep copper in the darker versions, generally quite clear, and with a moderate head that fades quickly as a result of low carbonation. A medium malt aroma should hit the nose, usually with 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 common. This is Medium bodied, with moderately low carbonation, making it still quite drinkable. Expect medium-high bitterness on the palate, with a moderate hop flavour, some fruity esters and a medium malt character, more evident than in a Best Bitter, exhibiting bread, light toast and slight caramel. The balance should be on the bitterside, but in no way overwhelming, followed by a medium-dry finish.