The story
“Bitter” emerged in 19th-century Britain as drinkers began to call hoppier pale ales by a more casual name. Brewers generally just called them pale ales, but pub-goers ordering “a pint of bitter” won the naming war. Through the 20th century it became the default beer of English pubs, and brewers typically offered several strengths: ordinary bitter, best bitter and a stronger special or extra special.
By the late 1960s many British breweries were switching to filtered, carbonated keg beer. The Campaign for Real Ale (CAMRA), founded in 1971, fought to preserve traditional cask-conditioned beer — and bitter was the heart of that fight. Today, “Best Bitter” is the classic middle strength, and a well-kept cask pint remains one of Britain’s great pleasures.
What it tastes like
Despite the name, a best bitter is balanced rather than aggressively bitter. Malt leads with biscuit, bread crust and light caramel, while English hops add earthy, floral or spicy notes and a firm but gentle finish. English yeast contributes subtle fruity esters — think pear, apple or a hint of marmalade. On cask, carbonation is low and the body feels soft and rounded. Color ranges from amber to copper.
How it’s made
The foundation is English pale malt such as Maris Otter, with a modest amount of crystal malt for color and sweetness. Classic English hops — East Kent Goldings, Fuggle, Challenger — are used for bitterness and aroma. Fermentation with a characterful English ale yeast is followed, for cask versions, by a secondary fermentation in the cask itself, which naturally carbonates the beer. Cellar staff then vent and serve it by hand pump.
Fun fact
Cask bitter is a living product with a short shelf life. Once a cask is tapped and air gets in, it typically needs to be sold within about three to five days. Pub cellar management is a genuine craft, and CAMRA’s Good Beer Guide judges pubs largely on how well they keep their beer.