Robinsons Trooper Day of the Dead

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, rather than from a pressurized keg. While the pubgoers asked for bitters, brewers maintained the “pale ale” designation on their labels, so the terms “pale ale” and “bitter” became synonymous in England. This relationship explains the beer’s deep gold-to-copper color. Despite being known as bitter beer, the style is actually quite balanced in its ratio of perceived hop bitterness to malt sweetness. ESB beer’s malt quantities contribute to an overall malty perception, often with distinguishable caramel notes. English hop varieties add earthy hop aromas and flavors, and drinkers may notice fruity ale yeast esters as well. While characteristics vary from one label to the next, beers throughout the style are very approachable. We recommend serving English Bitter Ale at cellar temperature, in the Pale Ale tradition, as the complexities of malt and hop flavor will emerge as the beer warms, but cooler temperatures are acceptable as well.