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Categories
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Ales
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Category 37: Bitter
Special Bitter or Best Bitter
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Color:
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Deep gold to deep copper
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Clarity:
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Chill haze is acceptable at low temperatures.
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Perceived Malt Aroma and Flavor:
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Medium residual malt sweetness should be present.
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Perceived Hop Aroma and Flavor:
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Very low to medium at the brewer’s discretion
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Fermentation Characteristics:
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Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-estery aromas and flavors and very low levels of diacetyl are acceptable, but should be minimized in this form of Bitter. The absence of diacetyl is also acceptable.
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Body:
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Medium
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Additional Notes:
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When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which reflect English and American hop character.
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Alcohol by Volume:
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4.20% – 4.80%
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IBU:
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28-46
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SRM Color:
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8-14