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LAB In-Person Meeting: Hayesenbrau – May 2026

May 4, 2026 @ 19:00 - 21:30

This month’s in-person meeting, as usual, will be held at Mash Paddle Brewery – 92 Enid St, London SE16 4AW.

This month is our annual Hayesenbrau competition, on the style of brew your best English Bitter. The competition is open to any member that comes to the meeting, and will be judged by the members present.

If you’re planning on bringing a beer, please bring at least 3 litres so there is enough to go round the whole club for samples. You are welcome to bring more than one beer, but if there are too many beers to fit into the evening we may only have time to sample one of them.

Meeting Schedule
19:00 Arrive and grab a beer, followed by club news and updates.
19:30 Haysenbrau entry tastings.
21:30 Meeting to close – feel free to stay and have another beer!

If you’re looking for inspiration, you’ll find a few award winning recipes for English Bitter in our recipes section.

And just for fun (and some more information to get you going), here’s what ChatGPT has to say about English Bitter and how you might go about approaching brewing one:

English Bitter is a classic ale style that emphasizes balance, drinkability, and a slightly hoppy character without being overwhelmingly bitter. It’s one of the most popular traditional British beer styles, historically brewed to be a refreshing pub beer. For a homebrewer, it’s a great style to experiment with, since it allows for a nice balance of malt and hop character, with some room to play with yeast and fermentation conditions.

Here’s a breakdown of key elements to focus on:

1. Appearance

  • Color: English Bitter typically ranges from golden amber to light copper. It’s clear with a moderate to low level of carbonation, often with a creamy white head.
  • Clarity: The beer should be bright and clear, so make sure to pay attention to your fining and cold-crashing process to achieve this.

2. Aroma

  • Malt: A light maltiness should be prominent, typically bready, biscuity, or lightly caramelized, depending on the substyle you’re brewing (Standard, Best, or Extra Special).
  • Hops: The hop character should be noticeable but not overpowering. Expect aromas of earthy, floral, or slightly herbal hops, especially from traditional British varieties like Fuggle or East Kent Goldings. The hop aroma should complement the malt, not dominate it.
  • Yeast: Slightly fruity, with a clean fermentation character. It’s generally not a big feature but adds a subtle complexity.

3. Flavor

  • Balance: A hallmark of English Bitter is its well-balanced nature, with malt and hops working together rather than one overwhelming the other. The malt character is typically dry, with bready or biscuity flavors and a light to medium body.
  • Hop Bitterness: Bitterness is moderate (typically in the 30-40 IBUs range), and it should be noticeable but not aggressive. British hops tend to provide earthy, floral, or woody flavors rather than bright, citrusy notes you might find in American Pale Ales.
  • Malt Backbone: The malt should give a clean, dry finish, often without too much residual sweetness. Caramel flavors may be present, but they’re generally subtle.
  • Aftertaste: Expect a crisp finish, with a clean hop bitterness that lingers but doesn’t dominate.

4. Mouthfeel

  • Body: Medium to light body. English Bitter should feel smooth and not too heavy. The carbonation level is typically moderate to low.
  • Carbonation: English Bitter usually has a medium to low carbonation, though this can vary slightly depending on the substyle. If you’re kegging, aiming for a slightly lower carbonation will help achieve that traditional cask ale feel.
  • Smoothness: The beer should be easy-drinking and refreshing, without any harsh bitterness or overly rich mouthfeel.

5. Alcohol Content

  • ABV: English Bitters come in three substyles, and their ABVs vary:
    • Standard Bitter: ~3.2% – 3.8% ABV
    • Best Bitter: ~3.8% – 4.6% ABV
    • Extra Special Bitter (ESB): ~4.6% – 5.5% ABV

The alcohol should be noticeable but not overpowering. ESB versions have a slightly fuller body and richer malt flavor compared to Standard and Best versions.

6. Hops & Malt

  • Hops: Use traditional British hops like Fuggle, East Kent Goldings, or Challenger. These provide mild, earthy, floral, and herbal notes that fit well with the style. You can also experiment with hop variations, but try to avoid overly citrusy or piney American hops.
  • Malts: British pale malts (like Maris Otter) are the base for this style. You can add small amounts of caramel or crystal malts (10-30L) to give a light, biscuity sweetness and some color. Avoid going too heavy on caramel malts, as the style should stay dry and balanced.
  • Adjuncts: Avoid using adjuncts like wheat, corn, or rice. The focus should be on the classic malt-hop balance.

7. Yeast

  • Yeast Strains: British ale yeast strains (such as Wyeast 1968, White Labs WLP002, or a generic British ale strain) work well for this style. They should ferment cleanly with a mild fruitiness and not contribute overly strong esters. Yeast that ferments at slightly cooler temperatures (around 64-68°F or 18-20°C) will help ensure a cleaner profile.

8. Water

  • Water Profile: Traditional English Bitter has a soft to moderately hard water profile with a relatively low level of sulfate and chloride. The water profile should enhance the malt without making the hops too harsh.

Homebrewing Tips

  • Mash Temperature: Mash at around 154-156°F (68-69°C) to achieve a balanced fermentable wort. A higher mash temp will give you more residual sweetness, while a lower temp will make for a drier beer.
  • Fermentation: Fermenting on the cooler end (64-68°F) can help ensure clean fermentation and minimize fruity esters. A slower fermentation will also help with clarity and stability.
  • Carbonation: If you’re bottling, aim for a carbonation level around 1.8-2.0 volumes of CO2. For kegging, a lower carbonation (around 1.5-1.8 volumes) works well to mimic the cask ale style.
  • Aging: English Bitters are often served with a little age to allow the flavors to meld together. Don’t rush it—let it sit for a few weeks after fermentation.

Recipe Idea (Best Bitter)

  • Grain Bill:
    • 90% Maris Otter Pale Malt
    • 5% Caramel/Crystal Malt (20L)
    • 5% Caramel/Crystal Malt (10L)
  • Hop Schedule:
    • 60 min: Fuggle or East Kent Goldings (20-25 IBU)
    • 10 min: Fuggle or East Kent Goldings (5-10 IBU)
    • Optional: small flameout addition for aroma, if you like a light hop scent.
  • Yeast: Wyeast 1968 London ESB or White Labs WLP002
  • Mash: Mash at 154°F (68°C) for 60 minutes.
  • Fermentation: Ferment at 64-68°F (18-20°C).

Final Thoughts

English Bitter is a fantastic style for homebrewers to try due to its simplicity and ability to highlight traditional British ingredients. Focus on balance and drinkability, and remember that a bit of patience in the fermentation and conditioning phases will help you produce a well-rounded beer.

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