As the title indicates, this article will cover more ground than just a single type of beer.  However, it will deal with a singular concept, namely, the role of hops and grains in English Ales.  There will be plenty of time to cover other Ale considerations in future articles.  The particular types of top-fermented Ale covered in this article will be “Normal” English Ales, Milds, Bitters, and Extra Special Bitters (E.S.B.s). 

As I mentioned above, hops are the major consideration in the variance of these types of Ales.  I’m using “Normal” to designated an English Ale that cannot be further defined by another category of Ale (i.e., it is not a Bitter, Pale Ale, Irish Ale, India Pale Ale…you get the idea).  So, in some ways it is a catch-all phrase.  I suppose these “Normal” Ales have also been called “Pub Ales” (of course, Bitters can also be called by the same name).  Hobgoblin might be a good example of “just a normal English Ale.”  If you see the simple terminology of English Ale or English Style Ale, you are probably dealing with a “Normal” English Ale. 

A beer that is less hopped than a “Normal” Ale is often characterized as a “Mild Ale.”  These beers can also have less alcohol than other Ales (but not necessarily).  One mistake that people often make is to think that Mild means mild in flavor, taste, or age.  However, the real distinction, as I said above, has to do with how hopped the beer is.  So, if you are the type of person that finds some English Ales too hoppy, try a MIld Ale. 

A beer that is more hopped and spicy in hop profile than a normal English Ale is often called a “Bitter.”  Admittedly, alcohol level can play a factor, but more hops being used (along with Orginal Gravity) is a primary consideration for style.  The beer may or may not actually be bitter in taste; it depends how the hops are used.  Within the category of bitters falls “Extra Bitter” and “Extra Special Bitter” Ale.  Once again, the beer designations are based on hop and grain considerations made when creating these beers.  Obviously, “Extra Special Bitters” requires the most adjectives and superlatives, so these are the most “Special” among these beers. 

The simple truth about various English type Ales, in my opinion, has a lot to do with grain and hop content.  This is especially true with the hops content factor.  The odd thing about these distinctions is, according to the late MIchael Jackson, the average British pub-goer is not aware of these distinctions.

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