Style 8: English Pale Ale8C. Extra Special/Strong Bitter
Examples: Redhook ESB, Fuller’s ESB, Youngs Ram Rod, Bass Pale Ale, Morland Old Speckled Hen, Anderson Valley Boont ESB
Serving Temp: 45°- 50°
Glassware: Pint Glass, mug
Aroma: Hop aroma can range from low to high but will likely have a sawdust-like or earthy floral spice of traditional UK hops. Moderate caramel malt aroma and/or noticeable fruity esters will likely be present.
Appearance: The beer will pour clear, deep gold to copper with an off-white head. Head size and density will vary depending on carbonation level – cask, nitro, force carbonated, etc.
Flavor: A pronounced bitterness will be balanced by a caramelly malt sweetness. As the beer moves across the palate nutty or biscuity flavors may surface and mix with fruity esters.
Mouthfeel: These beers are generally medium bodied with low to medium carbonation.
Food Pairings: Cuisine: English, fried, roasted. Cheese: buttery (Gouda, Havarti, Swiss) Earthy (Blue, Brie, Winnemere) nutty (Asiago, Fontina, Parmesan). Meat: Pork, Game.
HopHeadSaid: These beers are great to pair with foods because their nutty/biscuity flavors resonate with many types of food but especially cheeses. The earthy hop flavors also pair well with many cheeses and add a counterpoint to any residual sweetness or another layer interest that wasn’t there before. Their medium intensity (flavor, body, alcohol) means their flavors won’t overpower many entrée’s and they can hold their own against all but the most intense foods or desserts. In short – I guess I shoulda said this earlier- you can pair these beers with just about anything and not go wrong.
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