English Pale Ale/Bitter

The family of British bitters grew out of English pale ales as a draft product in the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly
carbonated versions of cask products produced for export, and have a different character and balance than their draft counterparts in Britain (often being sweeter and less hoppy than the cask versions).

Several regional variations of bitter exist, ranging from darker, sweeter versions served with nearly no head to brighter, hoppier, paler versions with large foam stands, and everything in between.

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