Manchester Bitter — A Friendly Guide to English Bitter
English bitter is a classic pub-style ale: malt-forward, balanced with earthy English hops, and built for sessionable drinking. Whether you're new to the style or a homebrewer curious about recipes and common issues, this guide answers frequently asked questions and gives practical tips for enjoying and brewing bitters.
What are popular bitter beer brands?
When people talk about bitter beers, they often mean traditional English pub bitters and their modern interpretations. Notable brands and breweries you might encounter include:
- Fuller's — Known for London Pride, a benchmark bitter-style ale.
- Timothy Taylor — Famous for Landlord, a classic pale bitter/ESB.
- Greene King — A widely distributed pub bitter from England.
- Boddingtons — Creamy English ale with a recognizable profile.
- Smaller craft breweries — Many craft brewers make their own versions, often playing with dryness, hop character, and malt balance.
How do you brew an English bitter? (Basic recipe outline)
Here’s a simple framework for an English bitter recipe that homebrewers commonly use. Adjust to taste and equipment.
- Batch size: 19 L (5 US gallons)
- Original Gravity (OG): 1.036–1.048 for standard bitter (sessionable)
- Fermentables: Mostly British pale malt (Maris Otter is classic), with small additions of crystal malt (5–10%) for color and body; a touch of Munich or amber malt can add depth.
- Hops: Fuggles and East Kent Goldings are traditional. Target IBU: 20–35 (bitterness should be noticeable but balanced).
- Yeast: English ale yeast that produces mild fruity esters and leaves a rounded finish.
- Fermentation: 18–20 °C (64–68 °F) for a clean English profile.
- Dry hopping: Optional and used sparingly if you want a fresher hop aroma without overwhelming the style.
What is an Extra Special Bitter (ESB) recipe?
ESB is essentially a stronger, more malt-forward bitter. It has more body and alcohol while retaining the balance of hops. Typical characteristics:
- OG: 1.050–1.065
- ABV: ~4.5–6.5%
- Malt bill: Higher proportion of pale malt with more specialty malts (crystal, a touch of roast) for richer color and caramel notes.
- Hops: Still English varieties; bitterness is balanced but often a bit more pronounced to support the higher maltiness.
- Yeast & fermentation: Similar to bitters but sometimes fermented slightly warmer to round out the higher gravity.
Is Guinness a bitter?
No — Guinness is an Irish dry stout, not an English bitter. While both can be described as "bitter" in the sense of hop or roast-derived bitterness, they are quite different:
- Guinness: Roast-forward, dark, with flavors from roasted barley and often a dry, slightly tangy finish. Mouthfeel is creamy, and color is very dark.
- English Bitter: Malt-forward amber to copper color, with earthy/flowery English hop character, lower roast, and a more sessionable body.
What causes a skunky aroma in beer?
The "skunky" aroma is usually caused by lightstruck beer — a chemical reaction when beer (especially hoppy beer) is exposed to UV or even bright visible light. Isohumulones from hops break down and form sulfur-containing compounds (mercaptans) that smell like skunk.
How to prevent it:
- Use brown bottles or cans (cans are best) — they block damaging light wavelengths.
- Store beer away from sunlight and bright fluorescent lights.
- Consider hop extracts for bright aromas in packaged beer that are less light-sensitive.
Tasting tips, serving, and food pairings
Bitters are versatile with food and easy to drink by the pint. Quick tips:
- Glassware: A classic nonic pint or tulip-style glass works well.
- Serving temperature: Slightly cool — around 10–12 °C (50–54 °F) to allow malt and hop aromas to emerge.
- Food pairings: Fish and chips, roasted meats, ploughman’s lunch, sharp cheddar, and hearty pies complement the malt-hop balance.
Why try a modern Manchester take on the style?
Contemporary craft interpretations often bring a drier finish, a crisper drinkability, and a slightly brighter hop profile while staying true to the bitters’ pub roots. If you want a tasting experience that nods to tradition but feels fresh and flavorful, give a try — it captures that modern, drinkable English bitter character.
Final notes
Whether you’re sipping in a pub or brewing at home, English bitter is about balance and sessionability. Keep malt and hops in harmony, protect beer from light, and enjoy the simple pleasure of a well-made bitter.
