Special Bitter or Best Bitter

Color: Deep gold to deep copper

Clarity: Chill haze is acceptable at low temperatures

Perceived Malt Aroma & Flavor: Medium residual malt sweetness should be present

Perceived Hop Aroma & Flavor: Very low to medium at the brewer's discretion

Perceived Bitterness: Medium and not harsh

Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-estery aromas and flavors and very low levels of diacetyl are acceptable, but should be minimized in this form of Bitter. The absence of diacetyl is also acceptable.

Body: Medium

Additional Notes:

When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which reflect English and American hop character.

• Color SRM (EBC): 6-14 (12-28 EBC)
• ABV: 3.3%-3.8% (4.2%-4.8%) %
• IBU: 28-40
• AE - Apparent Extract: 1.006-1.012 (1.5-3.1 °Plato)
• OG - Original Gravity: 1.038-1.045 (9.5-11.2 °Plato)