Anytime that I walk into a brewery and I check out your menu, one style of beer that I will always try if it is listed on the menu is an ESB. ESB stands for Extra Special Bitter, this style has a shorter history than most styles of beer. But in its relatively short beer history, this style has blazed an impressive trail across the entire brewing industry.
The Extra Special Bitter was originally brewed by Fuller’s Brewery as a Winter Beer in 1969. 2 years later, in 1971, the beer became known as Fuller’s ESB and has been known under that moniker ever since. Fuller’s settled on the name ESB because they already had ordinary and special bitter offerings at the brewery, so they made this beer extra special for all of us beer lovers.
The Fuller’s ESB is one of the most decorated and award winning beers that has ever been produced. Some of the accolades that this beer has received over the years include:
2X World Champion Beer.
3X CAMRA’s (Campaign for Real Ale) Champion Beer of Britain
7X CAMRA’s Strong Ale of the year
So when it comes to the ESB, Fuller’s laid an impressive foundation to have to compete against over the years. Now it should be noted that in Britain if you say ESB, the only beer that will be put in front of you is a Fuller’s. Whereas around the rest of the world, you will more than likely get that breweries take on an ESB.
During the late 1970’s and early 1980’s brewers around the world began to experiment with making their own ESB’s. One of the first commercially successful ESB’s that began to be brewed was Redhook Extra Special Bitter. Redhook Brewery is based out of Seattle, Washington and began brewing their take on an ESB in 1986.
Compared to Fuller’s, alot of craft brewers tend to make their versions hoppier and stronger. Since then many brewers across the world consider a house ESB to be a flagship selection in their brewing catalog.
Most ESB’s tend to be between a golden to a copper color with lower carbonation levels. They also are usually a little lower on the ABV scale, generally ranging from approximately 4.5% to 5.5%, with a select few even clocking in above that range. The hop flavor and bitterness on an ESB would be characterized as medium to medium-high. ESB’s usually clock in between 20-40 IBU’s. There will also be a malty backbone that provides sweetness to an ESB that also ranges in the realm of medium to medium-high. Last but not least ESB’s should be served in the temperature range of an English Style Pub Ale at around 50 to 55 degrees fahrenheit.
Some examples of ESB’s from across the United States include, 5 Barrel Pale Ale (Odell Brewing Company), Moondog Ale (Great Lakes Brewing Company), and Green Man Brewery ESB. A couple of examples closer to home in Michigan include, Milford Pub Ale (River’s Edge Brewing Company), Dragon’s Fire (Heights Brewing), Extra Super Badass (Our Brewing Company), and last but not least Old Village Pub Ale (Bearded Lamb Brewing Company).
Although ESB stands for Extra Special Bitter, don’t let the bitter in the name throw you off. Most ESB’s are not very bitter compared to the super hoppy and bitter IPA’s that you will come across in most craft breweries these days. The next time you walk into a brewery and see ESB as an option on the menu, I highly recommend that you give it a try. In its relatively short history, the ESB has become a staple at breweries that I personally can’t live without. Prost!
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