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Extra Special Bitter (ESB) / Strong Bitter

Originating in England as a brewery’s highest gravity beer in the progression of its Ordinary Bitter (lowest gravity) and Special/Best Bitter (middle gravity) offerings, these beers were collectively called “bitters” by English pub drinkers. ESBs malt quantities contribute to an overall “malty” perception, often with distinguishable caramel notes. English beer hop varieties contribute to earthy hop aromas and flavors, and drinkers may notice fruity ale yeast esters as well. While characteristics vary from one brewer to the next, beers throughout the style are very approachable. Related to the English Pale Ale, ESB and its sibling “bitters” originally came to be as Pale Ales served from casks with a gravity spout or hand pump (versus a pressurized keg). While the pub goers used the term “bitter,” brewers maintained the “Pale Ale” designation in their own vernacular and on their bottled products. As such, the terms “pale ale” and “bitter” became synonymous in England. This relationship explains the beer’s deeper golden to copper color, and though called “bitter,” the style is quite balanced in the perceived hop bitterness/malt sweetness ratio. Suggested serving at cellar temperature also correlates to its English Pale Ale roots, but cooler temperatures are acceptable as well, as the complexities of malt and hop flavor emerge in many examples as the beer warms.