Razor Back (500ml Bottle)
Rich malt characters and generous hopping provides the perfect balance and are strong features of this beer
Golden-tinged ox blood colour with a drooping light tan foam. Dominant crystal malt character on the nose, caramel, nuts and crusty bread with a little toffee and stewed winter fruit. Vanilla. Reminds me of the whitbread yeast I’ve used a bit. Fullish body in the mouth, with a medium carbonation. Sweet toasty malt dominates the flavour, some nuttiness through the middle with a slightly metallic, stony hop flavour, medium bitterness and mildly sharp esters lingering. Pretty drinkable ESB that’s about to go well with home-made pizza fresh from the oven.
In England, many breweries have a number of bitters in their range. The style that has come to be known as Premium or Special Bitter generally includes the stronger ( 4.6%-6.0%) examples. These are mostly served in the traditional way from the cask, but some are also found in bottle form where the extra malt allows them to stand up better than the more delicate ordinary Bitter. In the US, the designation ESB is common for this style, owing to the influence of Fuller’s ESB, the London brew that was among the first to be exported to the States. In the US, some ESBs are made with American hops and a clean yeast, but the alcohol range is the same, as is the range of bitterness, usually between 25 and 35 but occasionally creeping higher.