a) English Ordinary Bitter
Ordinary bitter is gold to copper colored with medium bitterness, light to medium body, and low to medium residual malt sweetness.
Hop flavor and aroma character may be evident at the brewer's discretion.
Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable.
Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor but should be minimized in this form of bitter.
Chill haze is allowable at cold temperatures.
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b) English (Special) Best Bitter
Special bitter is more robust than ordinary bitter.
Medium body and medium residual malt sweetness.
It is gold to copper-colored with medium bitterness.
Hop flavor and aroma character may be evident at the brewer's discretion.
Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable.
Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor.
Chill haze is allowable at cold temperatures.
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c) English (Extra Special) Strong Bitter
Medium to strong hop qualities in aroma, flavor and bitterness.
The residual malt sweetness of this richly flavored, full-bodied bitter is more pronounced than in other bitters.
It is gold to copper-colored with medium bitterness.
Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions a slight increase in carbon dioxide content is acceptable.
Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor.
Chill haze is allowable at cold temperatures.
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