Generally speaking, foods that are described as being, quote, bitter tend to be viewed, well, less

favorably. In fact, it's the word most commonly associated with the taste of poison. Another term that

has some negative connotation is the word ordinary. The next time your spouse asks you how their new haircut looks, respond to them that it looks ordinary and you'll see what I'm talking about. Well, thankfully, when these two words come together, the result is anything but disappointing. You're listening to the Brewlosophy podcast. I'm your host, Marshall Shot, and this week I'm joined by contributor Will Lovell to chat about a style. I know we both love Ordinary Bitter. Yeah, I feel like the marketing team really missed it on Ordinary Bitter, because again, like none of those two words together make it sound like anything that you really, really want to drink that badly. And so, you know, but, but give me something that's got

predominantly Marisotter, some lovely, uh, fruity esters from the, the, the English yeast trains.

And I'm all in, baby. Let's do it. Yeah, I love it as well. And, you know, while I might

struggle to fully understand why the British brewers of your went with the naming conventions

that they did, uh, that doesn't really detract from my

passion for classic British ale, one of which is ordinary bitter. I have no clue when I drank

my first version of this style, but over the years, I have brewed many, many batches of

ordinary bitter. So I have quite a bit of experience with it. Well, you recently tried your

hand at making one using a short and shoddy approach, and I look forward to hearing about how that one turned out as well as how blind tasters perceived it. All right, if you're a fan of this show and you'd like to receive a reward for your support, please consider becoming a patron of brulosophy over at patreon.com slash brewlossify, where you make a small pledge and receive rewards like access to unpublished contributor

recipes, unique discounts at Yakima ValleyHops.com, and an invitation to a monthly live

brewday with a brewosophy contributor. I'm currently awaiting my ingredients to show up, and as soon as

they do, I'll be brewing my first batch in a long time in my brand new brewery. It's been over a year, I know,

and I will be inviting our patrons to hang out with me during that brew day. Should you be interested

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rewards we offer for your support. Another really easy way to help us out is by using the links found

at brewlossify.com slash support when you're shopping online. Your experience won't change at all. And we get a little commission for that referral. And finally, if you wouldn't mind letting us know what you think about this show by leaving a rating and review an Apple podcast or wherever it is you listen to those podcasts, we'd really appreciate that as well. Feedback is brought to you by Clawhammer Supply, who in addition to having an awesome YouTube channel chock full of great brewing-related content, sell what we believe to be some of the best electric brewing systems on the market. If you've been considering making the move from propane to electric, you owe it to yourself to check out Clawhammer Supply, whether you're after a 120-volt 5-gallon unit or something bigger like their powerful 240-volt 10-gallon system. Clawhammer has got you covered. You can learn more about everything they have to offer at ClawhammerSupply.com. And don't forget to check out their YouTube channel as well. Listener and patron Jason May wrote in with some interesting feedback as well as a related question.

He said, most of your content centers on kegging and CO2 purging to avoid oxidation, which makes

sense as it'll empirically provide the best final outcome. But my brewing partner, Alex,

and I have no interest in kegging. Most of our beer travels around and gets shared with family

and friends,

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