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Description Bitters developed towards the end of the 19th century as brewers began to produce beers that could be served in pubs after only a few days storage in cellars. Bitters grew out of pale ale but were usually deep bronze to copper in colour due to the use of slightly darker crystal malts. These are highly hopped ales, ranging from 3% ABV to around 5.5% ABV (ABV means alcohol by volume). Definitions vary from brewery to brewery, but Best Bitters and Premium Bitters tend to have higher alcohol content.
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