Style 9D: Irish Red Ale
This Irish session beer is known for its dark amber and red color and easy drinkability. Aside from the color, the appearance should be clear with an off-white to tan head. The aroma will mild and dominated by the malt character, which typically resembles caramel. Toasty and toffee aromas are also appropriate along with a touch of butter and low levels of hops.
Smooth caramel malts are the signature taste and can, again, be backed up with toasted grains and caramel. A light English hop flavor is acceptable along with a touch of roasted grains-which will increase bitterness. The flavor will finish dry to medium-dry and will basically be free of esters and clean, especially if a lager yeast is used.
The body will feel on the light side of medium, or just medium. Low levels of diacetyl might add a slick feel. Carbonation will be moderate and the beer will feel smooth overall and stronger versions may have an alcohol warmth.
The ingredients can include adjuncts, but this beer is molts made of pale European malts with a touch of roasted specialty malts and UK hops and yeast.
When it comes down to it, this beer is a malt-focused, easy-drinking pint.
OG: 1.044-1.060
FG: 1.010-1.014
IBU: 17-28
SRM: 9-18
ABV: 4-6%
Case Study: O'Hara's Irish Red Ale
Looks normal enough with a red body and white head has hangs around for a few minutes. The aroma is distinctly import in that it smells like its been abused and there might be adjunct used or simply DMS floating around. The beer is properly malt centric with a smooth caramel flavor that feels creamy going down. What can I say, I'd be better fresh and it wasn't bad for washing down some dinner. I'd take a fresh Killian's over this any day.
No comments:
Post a Comment