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That's a rather complicated question to answer... but I'll try.

A few points to know before we begin:

  • There are three kinds of Bitter: Ordinary, Special, and Extra Special. In the US most Bitters are ESB so we'll assume that's what we're working with.
  • Specific Gravity is used in beer to measure fermentable sugars in water.
  • Fermentation converts sugars into alcohol.
So now we're ready to begin.
  1. The starting Gravity range for ESB is 1.046-1.060
  2. After fermentation, the final Gravity is usually 1.010-1.016
  3. The range of alcohol by volume is 4.6%-6.2%
  4. This would mean the sugar content is about 1.5%-2.6%
So if we assume the pint is 16 ounces, and is about 2% sugar, we can assume there is approximately a third of an ounce of sugar in a pint of bitter.
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11y ago

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