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Samuel Smith’s Sovereign Best Bitter

Jun 222013

Alcohol by Volume (ABV): 4.1%
Brewed By Samuel Smith Old Brewery (Tadcaster)
High Street
Tadcaster
Yorkshire and the Humber
United Kingdom (England)
Europe
+44 1937 832225
http://www.samuelsmithsbrewery.co.uk/

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Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
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Ordinary Bitter Traits

Click the below buttons for a more detailed description of Ordinary Bitter style traits

Beer Style Description

Ordinary bitter is gold to copper colored with medium bitterness, light to medium body, and low to medium residual malt sweetness. 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 and very low diacetyl (butterscotch) character are acceptable in aroma and flavor, but should be minimized in this form of bitter. Chill haze is allowable at cold temperatures. Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.

Alcohol By Volume Range

3.2-3.8

IBU's Range

25-35

Aroma

The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness is common. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed.

Appearance

Light yellow to light copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Flavor

Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Light to medium-light body. Carbonation low, although bottled and canned examples can have moderate carbonation.