Description

Ordinary Bitters are gold to copper colored. Chill haze is allowable at cold temperatures. Fruity-ester and very low diacetyl aromas are acceptable, but should be minimized. Hop aroma may be evident at the brewer�s discretion. Low to medium residual malt sweetness is present. Hop flavor may be evident at the brewer�s discretion. Hop bitterness is medium. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester and very low diacetyl flavors are acceptable, but should be minimized in this form of bitter. Body is low to medium. English and American hop character may be specified in subcategories.
IBU (International Bitterness Unit)
Abv (Alcohol By Volume)
SRM (Standard Reference Method)