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