Bitter

 Bitter

A presentation about the Bitter beer styles (BJCP 2015, styles 11 A/B/C) given at the January, 2020 meeting by Phill Turner.

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London Amateur Brewers

January 09, 2020
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Transcript

  1. None
  2. BITTER A PERSONAL EXPLORATION OF THE PAST (AN OLD BLOKES

    LIVED EXPERIENCE ) What's in a name
  3. BITTER BRITISH beer that is strongly flavoured with hops and

    has a bitter taste, brewed by top fermentation. "a pint of bitter"
  4. BITTER History ❖ From about 1750 beer was starting to

    be made with pale malt but it was expensive ❖ Is Pale ale the same as Bitter? ❖ Originally Pale Ale was synonymous with Bitter ❖ It first became popular around 1840 as “Bitter Ale”
  5. BITTER History Why did “pale ale” come to be appended

    as a name mostly to the bottled version of bitter? Because generally in the 19th century brewers called the drink in the brewery “pale ale”, and that’s the name they put on their bottle labels, but in the pub drinkers called this new drink “bitter”, to differentiate it from the older, sweeter, but still (then) pale mild ales.” Martin Cornell
  6. BITTER WHEN DID ‘BITTER’ BECOME THE BEER STYLE THAT DARE

    NOT SPEAK ITS NAME? Martin Cornell
  7. BITTER

  8. BITTER MEMORY'S

  9. BITTER MEMORY'S

  10. BITTER MEMORY'S

  11. BITTER Light Ale OG 30-35 3 - 3.5% Straw to

    amber. Light head. Lightly hopped. Clean, dry and refreshing. No flavour components prominent. Bitter OG 40-50 4 - 5% Golden to deep copper. Good head. The aroma of hops in the bouquet should lead to those of malt and grain. Full-bodied, malty and grainy flavour with a hoppy bitter farewell. Perhaps a little residual sweetness from residual dextrins. English India Pale Ale OG 50-60 5 - 6.5% Rich golden to deep copper. Good head. The bouquet should be hoppy and grainy. The flavour should be full-bodied, malty and grainy with a prominent hop and a clean bitter farewell. There should be some residual sweetness to balance the hop.
  12. BITTER Type of bitter Ordinary Bitter 1032 -1039 3.2 to

    3.8% 8 -14 SRM Best bitter 1040 – 1048 3.8 to 4.6% British Golden ale (Bitter) 1038 -1053 3.8 to 5% Strong Bitter 1048 –1060 4.6 to 6.2 Colour range 2 - 12 (G) 8 - 18 SRM
  13. BITTER Ingredients Pale malt Crystal Munich amber Wheat malted or

    torrified Maize Chocolate or Black Sugars/extenders
  14. BITTER Steve’s Prize winning Bitter OG40, FG12, Alc 3.7% 3.5kg

    Maris Otter (87.5%) 300g Crystal 200 (7.5%) 200g Flaked maize (5%) – essential, apparently, I got great head retention 26g Progress (6.13%) @ 60 mins (16.7 IBUs) 26g Bramling Cross (7.23%) @ 30 mins (15.2 IBUs) 15g EKG (3.98%) steeped for 30 mins at 75C (0.7 IBUs) 15g Fuggles (4.34%) steeped for 30 mins at 75C (0.8 IBUs)
  15. BITTER Darren's Ordinary Bitter, OG 38 Alc 3.4 92.8% Thomas

    Fawcett MO Pale 5.5% Crisp Crystal Extra Dark 340EBC 1.7% Crisp Brown Malt 150EBC 49 g (23 IBU) EKG) 4.1% 60 min 14 g (5 IBU) EKG) 4.1% 30 min 20 g (1 IBU) Centennial 8% 1 min Lallemand ESB
  16. BITTER Robs Bitter OG 43, FG 08, Alc4.5 87.9% Pale,

    Golden Promise 7.3%Flaked Maize 4.9% Crystal 150 EBC 35g EKG (5.8%) 95Min 40g EKG 10 30g EKG steep 20g EKG dry hop 3 days WLP005
  17. BITTER Phill’s Bog Standard Bitter MO Pale 7 to 9%

    Torrified wheat 4 to 7.5% Crystal 60 to 150 Hops to 35 to 40 IBU Northern Brewer 7% 26g 90 min Goldings 6% 16g 30 to 40 min Goldings 6% 20g 10min WLP099 or WLP013 or WLP005 Ferment at 18 rising to 20 Dry Hop
  18. BITTER “Bitter” was called Bitter Ale SIMONDS BITTER (1880) For

    1 gallon (4.5 lt) O.G. 1.062 2 lbs 10 oz (1190g) Pale Malt 8 oz (226g) Pale Amber Malt 0.75 oz (22g) Fuggles hops 0.16 oz (5g) Golding hops in late boil. 0.1 oz (2 – 3g) Dry hopping Mash grain for 3 hours at 150º F (66±1º C). Raise temperature to 170º F (77º C) for 30 minutes. Sparge with hot water at 180 – 185º F (82 – 85º C) to O.G. or required volume. Boil with Fuggles hops for 90 minutes and add the Goldings hops towards the end of the boil. Cool and ferment with a good quality ale yeast. Mature 3 months. Durden Park
  19. BITTER Influence of tax laws beer was charged duty on

    the malt rather then the strength so adjuncts where used. Fashion in the industrial age brought glass for bottling and glasses. With the coming of the railways and larger export markets. The large brewers started to buy up the pubs or build their own in areas with large populations.
  20. BITTER

  21. BITTER

  22. TO THE BITTER END

  23. BITTER Reference's http://allaboutbeer.com/article/bitter-ordinary-and-speci al/ https://www.brewersassociation.org/edu/brewers-associ ation-beer-style-guidelines/#1