I brew a lot of English bitters with high ester-producing yeasts. They don't travel well over the pond, and seem to be a neglected style by American craft brewers. Yeasts like WY1318, WY1469, and WY1968. Hops like Goldings (East Kent and Styrian), Fuggles, Norther Brewer, and Northdown. Maris Otter malt. Invert sugar. OG around 1.045. These are delicious and need to be drank quickly, for after a month the esters fade and the wow factor is gone.