The quality or state of being bitter, sharp, or acrid, in either a literal or figurative sense; implacableness; resentfulness; severity; keenness of reproach or sarcasm; deep distress, grief, or vexation of mind.
IS A QUALITY THAT OFFSETS THE MALTINESS IN BEER. IT IS DETERMINED BY THE HOPS ALPHA ACID CONTENT, BOIL TIME, QUANTITY, AND SPECIFIC GRAVITY OF THE WORT BOIL
There are bitter aspects to many foods and drinks, including coffee, tea, beer, walnuts, marmalade… The tannin in grape skins and pips contributes bitter flavours to wine, intentionally and desirably in red wines. White wines are made with as little tannin as possible, as bitterness generally detracts from the quality of white wines.