Where did it all begin? Some people believe as early as the 16th century and some argue only around 60 years ago. Some go as far back as 150 years when beers were brewed with newly kilned Pale malts and had higher IBU levels. IBU stands for International Bitterness Units, a kind of theoretical measure of a beer's bitterness. 

For me The Bitter, or my introduction to them, happened when I was a small child. I remember having a thimble of my dad's beer at Sunday dinner. It may sound cheeky, but it was actually doing me a big favour, eventually leading me to have a deep appreciation for the classic British beers and ales. This way I completely bypassed the 'fizzy yellow liquid' of mass produced Lagers and worse still, alcopops or other flavoured alcoholic beverages.

“I think it's the only time that dimple mugs are best, normally I turn my nose up at them”

Most traditionalists will agree that Bitters, be they Ordinary, Best, Special or Extra Special are best served from exceptionally well kept cask, at the perfect temperature and in the right glass. I think it's the only time that dimple mugs are best, normally I turn my nose up at them.

The Anspach & Hobday Ordinary Bitter came about as an evolution of a beer brewed for the 10th Birthday of Cask/Craft Beer Co. We were asked to brew a cask specific bitter sub 4% ABV. With admiration and appreciation for Ordinary Bitters, I took control of the recipe development.

Starting with the malt, I already knew what colour I wanted and the approximate rich malt backbone with a lighter and drier finish. Having brewed an ESB (Extra Special Bitter) already, I knew how to get it super rich and smooth whilst finishing dry. I lightened it a little and reduced the overall fermentables.

Starting with Maris Otter as the base, some Flaked Barley to help with head retention, some Flaked Maize for simple fermentable sugars and less proteins to help with clarity. The colour came from an addition of Light Crystal which also gave a little toffee sweetness, a small addition of Dark Crystal added a few degrees of colour and a slight hint of burnt caramel. 

“More colour but the same lightness in body and immeasurable drink-ability”

A modern interpretation of a classic Ordinary bitter, more colour but the same lightness in body and immeasurable drink-ability. All that was needed to complete the beer was to perfectly balance the malt and sweetness with hop bitterness and aroma.

For me there was only one option for bittering and late hopping with a cheeky New World twist to help the aroma. The level was set with East Kent Goldings, providing mellow bitterness but enough to get the IBUs to the desired amount. A late addition of EKG for that fruit cake character. The New World twist comes in the way of throwing in a liberal amount of Chinook during the whirpool. Adding an extra dimension of spice and pine resin, a hop combination that I've really fallen in love with.

“The Ordinary Bitter is exactly what it was meant to be, ordinary.”

The Ordinary Bitter is exactly what it was meant to be, ordinary. That might sound modest but the design and idea behind this beer was to make it accessible for all. It doesn't offend and with it being sub 4% it's as sessionable as you want.  

Head over to The Shop to pre-order yours or hit up one of our venues from March 21st!