Beer Day Britain – British Beer Styles

On the 15th June we get together to celebrate Britain’s national alcoholic drink on Beer Day Britain.  You can, of course, drink any beer you like, but you could try a British beer style for the National Cheers To Beer at 7pm.  Here are some to choose from.

Best Bitter

London Pride by Fullers

Best bitter developed from English pale ales.  It is traditionally a real ale - a beer that contains a percentage of live yeast that continues to ferment (or condition) the beer when it has been packaged (usually in a cask or bottle).    It is served at cellar temperature through a hand pump if on cask.  After World War I crystal malts were commonly used in the style.

Fun fact: Bitters got their name because at the time there were no pump clips so customers asked for the bitter – the style was more bitter in taste than porters and stouts.

 English IPA

Proper Job by St Austell

IPA, standing for India Pale Ale, was the result of high hopping rates to pale ales.  This acted as a natural preservative so the beer lasted the long journeys to India in the late 1700 - 1800s.  George Hodgson of the Bow Brewery became well known for this, but it was breweries in Burton in the West Midlands of England with its sulphate rich waters that really made this style come alive. 

English IPAs generally use English ingredients and have a hoppy aroma and flavour.  They are highly attenuated (so no residual sugars are left in the beer) leaving a dry finish.  With the low to medium English hop character, look for toasty, toffee malts that balance the beer.

Brown Ale

Hobgoblin by Wychwood

Brown ales have been brewed at varying strengths over time.  Modern versions, however, tend to be stronger.  This seems to be predominantly a bottled product but can occasionally be found on cask.  Newcastle Brown is one of the most famous versions.

A brown ale is similar in appearance to a porter but does not have roasty qualities.  You should find malty, caramel flavours and it should be slightly sweet.  Hop character should be very low to non-existent with some fruity esters from the English yeast.

Oatmeal Stout

Oatmeal Stout by Samuel Smiths

As a marketing ploy, some brewers would throw a handful of oats into their stouts to make them 'healthy'.  This was a popular style between the World Wars and has since been revived by craft beer brewers around the world.

This style sits between a sweet stout and a dry Irish stout in terms of bitterness.  It should be full-bodied, the oats giving it a silky smooth mouthfeel.  An oatmeal stout should contain 59% oats in the malt grist to qualify for this style.

Sweet Stout

Midnight Mischief by Siren Brew Co

Also know as a milk or cream stout, this style can no longer be labelled as a milk stout unless it contains a certain percentage of lactose or milk sugars.  Once marketed as a tonic for nursing mothers or invalids, the lactose is used for body and sweetness.

Sweet stouts should, as the name suggests, be sweet in flavour due to low hopping rates and the use of unfermentable sugars (lactose or similar).  They can also include coffee or cream like flavours - think a sweetened espresso.

Wee Heavy

Gordon Xmas by John Martin Brewery

The Wee Heavy, sometimes known as a Scotch Ale, is more of a historical style.  The modern versions come in at a lower abv.  This is usually a premium product and the higher abv allowed it to be exported successfully.

This beer style should be dessert-like with flavours of caramel sweetness and a rich, malty body.  It should not be cloying or syrupy.  It can be medium to full-bodied with a thick, chewy mouthfeel.

Whether you choose to toast with a British beer style or just a British brewed beer for Beer Day Britain, let me know what you pick in the comments below!