The term Bitter usually refers to draft English ale while the term Pale Ale best describes bottled versions of Bitter. Confused?

This style is typically lightly carbonated with a bronze to deep copper color. Beers in this style are not as bitter as the name may suggest, but instead possess a floral-spicy palate derived from the fragrant English hops used. Bitters go great with rich meats including roast, lamb, pork, steak, duck, goose, and salmon. Best served in a plain pint glass at (54-55 degrees F).

The Bitter style came from brewers who wanted to differentiate these ales from other mild brews, enter pale malts and more hops. Most are gold to copper in color and are light bodied. Low carbonation. Alcohol should be low and not perceived. Hop bitterness is moderate to assertive. Most have a fruitiness in the aroma and flavor, diacetyl can also be present. These are traditionally served cask conditioned, but many breweries have bottled versions.