Special bitter is more robust than ordinary bitter. It has medium body and medium residual malt sweetness. It is deep gold to copper colored. Hop bitterness should be medium and absent of harshness. Hop flavor and aroma character may be evident at the brewer's discretion. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels. The absence of diacetyl is also acceptable. Chill haze is allowable at cold temperatures. (English and American hop character may be specified in subcategories.)

  • SRM Color Scale
    6 - 14
  • International Bitterness Units (IBUs)
    28 - 40
  • Alcohol by Volume (ABV)
    3.3% - 3.8%
  • Hop Aroma/Flavor
    Very low to medium at the brewer's discretion
  • Malt Aroma/Flavor
    Medium residual malt sweetness should be present
  • Attenuation
    68 - 72
Food Pairings
  • Cheese
    Firm English Cheeses
  • Entrée
    Roasted Chicken, Fish and Chips
  • Dessert
    Oatmeal Raisin Walnut Cookies
  • Carbonation
    Slow Rising Bubbles
  • Clarity
  • Color
    Deep gold to deep copper
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