Red Ale

Red Ale is a top-fermented beer style that stands out for its characteristic reddish color and malty profile with a touch of caramel. Two major schools coexist within this style: the Irish Red Ale, smooth and elegant, originating from Ireland, and the American Red Ale, more hop-forward with a citrusy or resinous note. Both share that attractive copper-red color and a very pleasant balance between sweetness and bitterness.

In the glass, it displays a color ranging from copper-red to deep red with ruby highlights, topped with a creamy, off-white head with good retention. The nose features notes of caramel, toffee, toasted biscuit, nuts, a slight roast, and, in American versions, citrusy or resinous hop aromas. On the palate, it has a medium body with well-integrated malty sweetness, moderate bitterness (20-45 IBU depending on the school), moderate carbonation, and a balanced, clean finish. The alcohol content ranges between 4% and 6.5%, making it very sessionable.

It is brewed with pale base malts, crystal malts, and a small proportion of roasted malt that provides the characteristic reddish color, English or American hops depending on the style, and neutral or slightly fruity ale yeasts.

It is a highly gastronomic beer: it pairs well with roasted meats, burgers, Irish cuisine, stews, pizzas, pasta with dark sauces, or semi-cured cheeses. It is served between 7 °C and 10 °C in a nonic pint or tulip glass. A very accessible and pleasant style, ideal for discovering beers with more character without yet jumping into the world of IPAs or Stouts.