It is thought that customers used the term bitter to differentiate these pale ales from other less noticeably hopped beers.
The pale ales of the early 18th century were lightly hopped and quite different from later pale ales.
It is thought that customers used the term "bitter" to differentiate these pale ales from other less noticeably hopped beers such as porter and mild.
The brewery also produces pale ales, porters, red ales, seasonal beers, and wheat beers.
The first batches of pale ale and wheat beer were available only in draft form for purchase at a pub on the premises.
Burtonisation is used when a brewer wishes to accent the hops in a pale beer, such as a pale ale.
The brewery offered a pale ale, porter and stout, all bottle-conditioned for five weeks rather than pasteurized.
The brewery is notable also for having brewed one of the first of the modern tripels, a type of strong, golden pale ale.
