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Home > Best ESB Ranked by the 2011 U.S. Open Beer Championship

Best ESB Ranked by the 2011 U.S. Open Beer Championship


This Top Ten Extra Special Bitter list is from America's Best  from the results of the 2011 U.S. Open Beer Championship.  
  
1. Oasis - Tallgrass Brewing - Kansas
2. Redhook ESB - Redhook Brewing - Washington
3. Stone Pale Ale - Stone Brewing - California

4.
Bridgeport ESB - BridgePort Brewing - Oregon
5.
Bachelor ESB - Deschutes Brewing - Oregon
6. Duchy Originals Organic English Ale - Wychwood Brewery - England
7. Boont ESB - Anderson Valley Brewing - California
8. Young's Ram - Rod Wells & Young's - England
9. The Wise ESB - Elysian Brewing - Washington
10. Sawtooth Ale - Left Hand Brewing - Colorado
   

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Extra Special Bitter
Subcategory: English Strong Bitter
Extra special bitter possesses medium to strong hop qualities in aroma, flavor, and bitterness. English hop varieties or others that approximate their resulting character are used in thisSubcategory. The residual malt sweetness of this richly flavored, full-bodied bitter is more pronounced than in other bitters. It is light amber to copper colored with medium to medium-high bitterness. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels; the absence of diacetyl is also acceptable. Chill haze is allowable at cold temperatures. OG: 1.046-1.060
FG: 1.010-1.016
Alcohol by Weight: 3.8-4.6%
IBU: 30-55
Color SRM: 8-14
 
Subcategory: American Strong Bitter
Extra special bitter possesses medium to strong hop qualities in aroma, flavor, and bitterness. American and/or other hop varieties are used in thisSubcategory. The residual malt sweetness of this richly flavored, full-bodied bitter is more pronounced than in other bitters. It is light amber to copper colored with medium to medium-high bitterness. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels; the absence of diacetyl is also acceptable. Chill haze is allowable at cold temperatures.
OG: 1.046-1.060
FG: 1.010-1.016
Alcohol by Weight: 3.8-4.6%
IBU: 30-55
Color SRM: 8-14 

 

 

 

 





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