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Description
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Bitters developed towards the end of the 19th century as beers that could be served after only a few days storage in the pub cellar. Although pale ales now seem to be making a resurgence at their expense, bitters were initially a successor to the early pale ales, and are usually deep bronze to copper in colour due to the use of slightly darker crystal malts. Bitters are highly-hopped ales (hops are used as a bittering agent in brewing) and tend to range from 3%-5% in strength, although best bitters and premium bitters are often stronger.
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