Description

ESB stands for “extra special bitter.” This style is known for its balance and the interplay between malt and hop bitterness. English pale ales display earthy, herbal English-variety hop character. Medium to high hop bitterness, flavor and aroma should be evident. The yeast strains used in these beers lend a fruitiness to their aromatics and flavor, referred to as esters. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is medium to medium-high.

Quantitative
  • SRM Color Scale
    5 - 12
  • International Bitterness Units (IBUs)
    20 - 40
  • Alcohol by Volume (ABV)
    4.4% - 5.3%
Flavor
  • Alcohol
    Mild
  • Hop Aroma/Flavor
    Hop flavor is medium to medium-high. Hop bitterness is medium to mediumhigh
  • Malt Aroma/Flavor
    Residual malt and defining sweetness is medium to medium-high
  • Yeast Esters
    Fruity-ester and very low diacetyl flavors are acceptable, but should be minimized in this form of bitter
  • Yeast Phenols
    Not common to style
Palate
  • Body
    Moderate
  • Carbonation
    Low
  • Finish Length
    Short
  • Attenuation
    71 - 80
Ingredients
  • Hops
    Kent Goldings
  • Malt
    British Pale Ale, Crystal
  • Water
    Some versions use medium to high sulfate
  • Yeast
    Ale
Food Pairings
  • Cheese
    Asiago, Derby, Gouda, Havarti, Lancashire, Leicester
  • Entrée
    Fish and Chips, Pork, Roast Chicken, Llamb, Barbecue, Fried Foods and Pizza
  • Dessert
    Maple Bread Pudding
Appearance
  • Carbonation
    Slow Rising Bubbles
  • Clarity
    Clear to Brilliant
  • Color
    Gold to Copper
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