BJCP · Category 11 · 3 styles
British Bitter
English bitters, the classic pub beer, made to be served from the cask with low carbonation. They share a balance of biscuity, caramel malt, English hops, and yeast esters, and they're split by strength: Ordinary, Best, and Strong Bitter.
The 3 British Bitter styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Ordinary Bitter | 3.2–3.8% | 25–35 IBU | 8–14 SRM |
| Best Bitter | 3.8–4.6% | 25–40 IBU | 8–16 SRM |
| Strong Bitter | 4.6–6.2% | 30–50 IBU | 8–18 SRM |
How to tell the styles apart
The three bitters are close cousins, ranked almost entirely by strength. Ordinary Bitter (11A) barely reaches 3.2–3.8% and has the lightest body, with bitterness (25–35 IBU) that stands out a lot for so little malt. Best Bitter (11B) steps up to 3.8–4.6%, with a little more caramel and a rounder balance.
Strong Bitter (11C) runs from 4.6 to 6.2% and is the most bitter on paper, up to 50 IBU, although its richer malt makes up for it; it also has more yeast fruitiness and can be slightly darker, up to 18 SRM. All three range from light amber to copper, and fruity esters and a light touch of diacetyl are acceptable in all of them.
Brew it yourself
Which one to brew first
Best Bitter (11B) is the easiest to nail. It ferments at ale temperatures, it's drunk young, and its medium gravity gives you some margin: not so light that every flaw stands out, like Ordinary Bitter (11A), and not so strong that it needs a big pitch. English pale malt, a little crystal, and English hops are all the recipe you need. Plus, bottled with a low dose of priming sugar, it can be ready in three or four weeks.
Common mistakes
- Using soft water without sulfates. The dry, well-defined bitterness of a classic bitter comes from water rich in calcium sulfate; add gypsum in moderation.
- Using citrusy American hops. They change the character: a bitter calls for earthy, floral, or marmalade-like English varieties; otherwise you end up with an American pale ale.
- Bottling while the yeast is still working: too much diacetyl and overcarbonated bottles. Wait until the gravity has been stable for several days in a row.
- Choosing a highly attenuative, neutral yeast. Bitter needs the fruitiness and body of an English strain; with a clean strain it comes out flat and too dry.
How to serve them
Serve at cellar temperature, 10–13 °C (50–55 °F); too cold and the malt and fruit disappear. The English pint glass, nonic or tulip, is the classic choice. It goes with pub food: fish and chips, meat pie, bangers and mash, and cheddar-style cheeses.
Frequently asked questions
Which styles make up the British Bitter category?
According to the BJCP 2021 guidelines, 3: Ordinary Bitter, Best Bitter, Strong Bitter.
Which is the strongest British Bitter style?
Strong Bitter, which can reach 6.2% ABV.
Which is the most bitter?
Strong Bitter, with up to 50 IBUs.
Which is the palest and which is the darkest?
The palest is Ordinary Bitter and the darkest is Strong Bitter.
Classification and statistics: BJCP category 11 (British Bitter), 2021 edition.