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Bitter is generally deep bronze to copper in colour due to the use of slightly darker malts, such as crystal, that give the beer fullness of palate. It has a higher hopping rate than mild and light bitters, and generally more body. It has an ABV of 3.4 to 3.9 per cent. Best bitter has the same characteristics of bitter in terms of colour and hopping rate but has an ABV in excess of 4 per cent. To achieve a higher ABV, the brewer must start off with a beer that contains more fermentable sugars than a weaker beer. The specific gravity of the beer before the yeast is added is called the ‘original gravity’, often termed OG. Generally speaking, the higher the OG, the stronger and often more full-bodied the finished beer. This is due to the increased presence of non-fermentable constituents in the wort, giving the beer a fuller mouth feel.

A further development of bitter comes in the shape of Extra or Special Strong Bitters, which have an ABV of 5 per cent or higher. These beers are often strongly flavoured and have a sweet finish, which can be something of an acquired taste.