Special Bitter or Best Bitter

Color:
Deep gold to deep copper
Clarity:
Chill haze is acceptable at low temperatures.
Perceived Malt Aroma and Flavor:
Medium residual malt sweetness should be present.
Perceived Hop Aroma and Flavor:
Very low to medium at the brewer’s discretion
Fermentation Characteristics:
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.
Body:
Medium
Additional Notes:
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.
Alcohol by Volume:
4.20% – 4.80%
IBU:
28-46
SRM Color:
8-14