Ossett Butterley - Bitter

Tasting Summary

These comments are the opinion of the individual reviewer and represent what they thought of the beer on a particular day in a particular pub. If a review is less favourable, it may be because the beer suffered somewhere in the supply chain between them and the brewery.

The River Ale House, East Greenwich, Greater London

Who	Score	When	Notes
Philip Pirrip		19 Jul 2026	Good condition but thin gruel

The Jolly Fisherman, Hastings, East Sussex

Who	Score	When	Notes
Hogan Sampling		11 Jul 2026	2nd beer of this visit: Fresh on was this pale copper to deep golden amber bitter in the time I was supping my mild and presenting very good head and lasting lacing here. A very dry hoppy first bite and first brewed by the Riverhead Brewery Tap in Marsden, West Yorkshire, a brewpub that has been brewing since 1995 before becoming part of the Ossett Brewery in 2006 in the town of Ossett, in the Wakefield district of West Yorkshire. A spicy bitterness rising with floral notes mixed with hints of bread, crackers and light caramel. Its malty touches aided by its Extra Pale and Crystal malts derived from British barley. A dry hoppy floral note winning over from its Challenger hops, a classic English variety developed at the world-renowned Wye College in Kent, where they were first bred in 1961 and released to the public in 1972, and before the sail downwards helped by a sliver of honey flavouring. Superb conditioning.
Hogan Sampling		11 Jul 2026	Fresh on earlier in the day some four hours ago was this pale copper to deep golden amber Yorkshire bitter and still with very good head and lasting lacing and from the town of Ossett, in the Wakefield district of West Yorkshire. A very dry hoppy first bite on it. A hoppy bitterness rising. A dry bitter maltiness winning over from its Extra Pale and Crystal malts from British barley with those same flavours as earlier of bread, crackers and light caramel. A dry hoppiness aided by its Challenger hops, developed at the Wye College in Kent in the 1960s, and a touch of honey sweetness lingering on my taste buds before its downwards descent. Still very good conditioning.