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HB, what do you mean when you say "bitters"? I see that you don't like "hoppy" beers (which translates that you wouldn't like IPAs), but hoppier the beer, the more bitter it is. So, I am confused.
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They are called "bitters" because compared to ales there, they are bitter.
Not compared to IPA. I don't find them anywhere close to as bitter as IPA. They are ales, not pale beers, so it's called so in comparison to that. but a clear tawny brown you can see through, very nutty, malty, warm. The "bitter" in it is a compliment to the ale, not a lead, like an IPA.
They are called "old men's beer" or "traditional ale" they aren't stout-y pitch black which are coffee, chocolate, molasses.
They are more a clear, light-to-dark amber brown beer, and the oness I went for were "dark fruit" (like when you make overly ripe fruit into something else), pepper and caramel. They were more "spice edge bitter" than "hop edge bitter."
That said - I also always chose the *lower* of the bitter end of the traditional ales - the double malts. Ones made with pale malt and crystal malt, for example, if I could. There were further end bitter ones but to me it tasted like someone was trying to leech the moisture out of my pallet. Traditional ale bitters are *DRY* and bitter if you go for that far end.
That said, I can't drink dry wine, or dry vermouth either. Nor can I even eat a brussel sprout because of the type of bitterness.
I can do lemon! but to me that's a different bitter - that's a sweet-sharp-bitter. Not a dry acrid bitter that tastes like something is seriously wrong with what I'm eating.
Apparently this is a genetic thing.
All the more dry wine, dry martinis, and IPA for everyone else.
