Most of the posts seem to refer to lagers or cider this leads me to the question, "is bitter popular in the U.S.A?" Where I come from (Yorkshire, UK), you would be looked at strangley for ordering anything else in a pub, if you... (19 replies, last updated by juantanamera April 11, 2009)

Anyone have suggestions on where one can buy bitters (amer picon, amaro, etc. - not angostura, which Key Foods carries) in or near Brooklyn? Why are they so hard to find? Thanks much. (4 replies, last updated by dhs February 6, 2009)

Anyone know where I can find John Smith’s bitter here in the US, particularly Long Island or NY? I heard they lost their export license, but I don’t know if that’s true. (7 replies, last updated by eldora20smoke May 4, 2008)

I have used Angostura with some success in bean dishes and the like and there is one other bitter i have used as well (name escapes me). I run a bar and there we use Angostura in several drinks. However, this is a little, obscure... (7 replies, last updated by Dommy October 4, 2006)

Fee’s is more chocolately like a creme de cacao and bittermans is more spicy and much more bitter. I prefer the bittermans in most tails when I use this kind of bitters and Fees when I want a sweeter more chocolately... (3 replies, last updated by barleywino November 13, 2009)

Does anyone know where I can purchase grapefruit bitters in Montreal. I’ve seen recipes for it but I would rather buy a bottle. (1 reply, last updated by TheSnowpea September 23, 2009)

I’ve recently really gotten into bartending at home. I have access to pretty much all the various types of liquor I need, but am missing bitters as an ingredient. I’ve been told you can buy bitters at your local... (7 replies, last updated by TheSnowpea May 16, 2009)

I’m having a bitterness issue with my molasses bbq sauce. I know the molasses is the culprit but I’m wondering if it’s the brand i’m using, the amount, or the cooking time that is bringing out the bitter... (4 replies, last updated by silverhawk May 13, 2009)

Are there kosher angostura bitters and/or Orange Bitters or any other kind for that matter for use in tails/food? (2 replies, last updated by cwsilverberg December 8, 2008)

I’m trying to find somewhere in Toronto that sells Pechaud Bitters. It’s apparently a critical ingredient in a Sazerac, a wonderful new tail I’ve discovered. Any ideas? (3 replies, last updated by Cat123 March 12, 2009)

ATTN: Chowhound DIYers/Boozebags RE: Homemade bitters I work at a fairly decent liquor store and, as one of the buyers, am constantly nagging my reps for what should be easily attainable products, in this case anything other than... (12 replies, last updated by mrgrotto April 3, 2009)

Bought Bitter Melon from the Chinese supermarket- what to do with it? Kind of looks like a paler wrinkled cucumber. (13 replies, last updated by gourmet wife March 6, 2009)

I bravely refused any horrible puns. Anyhow, I live in an area where I am lucky to see Angostura Bitters in a liquor store, so I planned to buy some via internet. My first target was Orange bitters. I know next to nothing about... (27 replies, last updated by Scortch October 14, 2008)

I cannot find a real English Bitter. Once on a British Airways flight the stewardess told me the beer choices and I chose the Ruddle’s. She politely informed me that as an American, I would probably prefer something else. I... (16 replies, last updated by chuckee September 29, 2008)

. Sometimes the zucchini has a slight bitter taste and other times it doesn’t. Any ideas why? Also I SWEAR the zucchini often has a slight lavender aftertaste..... (26 replies, last updated by krisssy August 28, 2008)