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In England the bottled counterpart of basic bitter; in Scotland, "Light" is the lowest gravity draught beer (normally dark in colour). [4] Session or ordinary bitter Strength up to 4.1% abv. This is the most common strength of bitter sold in British pubs. It accounted for 16.9% of pub sales in 2003. [5] Best or special bitter
The inventor of Becher Bitter was Josef Vitus Becher (1769–1840) from the city then known as Carlsbad, later spelled Karlsbad. Apart from trading in spices and colonial goods in his shop, "Haus der drei Lerchen / Dům U Tří skřivanů" ("House of the Three Woodlarks"), [ 3 ] he also produced alcoholic beverages.
Beer brewed following a 13th-century recipe using gruit herbs. Gruit (pronounced / ˈ ɡ r aɪ t /; alternatively grut or gruyt) is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. [1]
In the United States, beer is manufactured in breweries which range in size from industry giants to brew pubs and microbreweries. [1] The United States produced 196 million barrels (23.0 GL) of beer in 2012, and consumes roughly 28 US gallons (110 L) of beer per capita annually. [2]
Boddingtons Draught Bitter (3.5% ABV) The nitrogenated and pasteurised variant of the beer available in kegs and cans. It is brewed in Samlesbury. [40] The canned variant, launched in 1991, contains a widget to give the beer a creamy white head. [41] The beer's ABV was reduced from 3.8% to 3.5% in late 2008.
Angostura bitters (English: / æ ŋ ɡ ə ˈ s tj ʊər ə /) is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, [1] produced by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages, or less often, food.
Beer style is a term used to differentiate and categorize beers by various factors, including appearance, flavour, ingredients, production method, history, or origin. The term beer style and the structuring of world beers into defined categories is largely based on work done by writer Michael James Jackson in his 1977 book The World Guide To ...
Foam stability is an important concern for the first perception of the beer by the consumer and is therefore the object of the greatest care by the brewers and the barmen in charge to serve draft beer, or to properly pour beer into a glass from the bottle (with a good head retention and without overfoaming, or gushing when opening the bottle).