Ireland boasts a rich tradition of brewing, but this particular style does not belong to them: Irish red ale appeared on the basis of English bitter, only the malt is lightly roasted during production, and the beer is less hopped.
Today, this craft ale is as popular as stout and pale ale. It is difficult to single out the rigid features of the style, since it implies many subspecies and variations. General characteristics include relatively neutral flavor, light hopping, and a dry finish with light toasted notes. However, this is more true for local samples brewed for local consumption. Export varieties will be sweeter, the American interpretation is stronger than the Irish one, some brewers add bitterness to the drink, others sweeten it.
In general, this is a drinkable style, the balance tends more towards malt, notes of toffee, caramel, biscuit, and grain are felt in the bouquet. The finish is predominantly dry, with a roasted aftertaste. Some examples have a slightly oily feel, with hops showing almost imperceptible earthy or floral nuances. Both malt sweetness and hop bitterness are moderate to low.
The color of the drink varies from amber to chestnut, ale slightly foams in the glass, the foam is of medium stability, creamy. On the tongue, Irish red ale has a roundish taste, with medium to low carbonation. The style is medium-bodied, moderately fermented.
Ale is made on the basis of pale malt, the reddish tone of the beer is achieved by adding roasted barley, the same ingredient is responsible for the dry finish with roasted notes. Sometimes black malt may be used.
The style is close to the English bitter, but with a less bitter profile. Compared to a Scotch ale, it’s not as caramel and full-bodied.
Strength: 3.8-5.0%.
Density: initial 1.036-1.046, final 1.010-1.014.
Bitterness Index: 18-28 IBU.
Color: 9-14 SRM.