One week ago I bottled our first ESB.. The temptation to give it a try is once again in effect. The recepie is one that came with considerable research. As the English Bitter became subject to increased commercial pressure, Breweries responded by changing their recipes to become more commercial.
Anyway, It may seem that some of the old practices were lost, as there is considerable debate what was correct. Take Boddingtons, one of the most famous beers, that has seen so much change. Never did try one in the 70`s, but took a old recipe, and made some adjustments to the grein bill.
Did keep the flaked corn, as a bitter is to be dry. Fermentation of this beer confirmed that as the chosen Nottingham yeast really does go for it.
Now just to hold on for one more week. Luckily a ESB is a beer that is to be enjoyed fresh, so minimal maturing is required.
Label design was fun, as I had an image I was looking forward to using.
