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Harvest Ale

Extra Special / Strong Bitter (ESB)

Nov 102013

Brewer Reviewer’s Take: While Southern Tier’s special ale harvest seasonal is not a typical ESB it could be in a category of its own. Harvest seasonal has the traits of a typical Extra Strong Bitter in its Carmel/deep ruby color and mouthfeel. A bitter aftertaste that lingers is stylistically accurate and it is paired nicely with 4 varieties of hops. Brewer Reviewer’s neighbor brought some back from a trip to Buffalo, NY. While New York is anything but southern, this is a great brew from Lakewood, NY. A good addition to Southern Tier Brewing Company’s seasonal offerings artfully crafted for a September release yearly. Cheerio!

Scale 1-5 (5 being the best)

Aroma: 4; Appearance: 5; Flavor: 4; Mouthfeel: 5; Stylistic Accuracy: 4; Overall Impression: 5

Alcohol by Volume (ABV): 6.7%
Brewed By Southern Tier Brewing Company
2072 Stoneman Circle
Lakewood
New York
USA
North America
(716) 763-5479
www.stbcbeer.com

Brewer’s Notes: Our celebration of the change of the seasons, a deeply comforting ale to usher in the sunset as the evenings get cooler. In salutation to that special moment in time when the years harvest is a gracious cornucopia before us, we take a combination of English hops, cracked barley and hard work to brew a classic English style Extra Special Bitter of the highest order. Let Harvests deep ruby color take you away to a bright autumn mountainside where a warm sweater, a good beer and the gratitude for the seasons are all you need.

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Extra Special / Strong Bitter (ESB) Traits

Click the below buttons for a more detailed description of Extra Special / Strong Bitter (ESB) style traits

Beer Style Description

Extra special bitter possesses medium to strong hop aroma, flavor, and bitterness. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is more pronounced than in other styles of bitter. It is light amber to copper colored with medium to medium-high bitterness. 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. An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. In England today, “ESB” is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American.

Alcohol By Volume Range

4.6-6.2

IBU's Range

30-50

Aroma

Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples (optional).

Appearance

Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.

Flavor

Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.

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