American Red Ale, also called American Amber Ale, is a richly flavored, sweet, hoppy beer popular on the west coast of the United States, and especially in the Pacific Northwest. It usually features a reddish or orange color and a sweet malt flavor from the use of caramel malts, and a strong hop character often including grassy notes from dry hopping.
History of American Red Ale
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Types of American Red Ale
West Coast versions tend to have more intense hop character and be more heavily tilted towards hop flavors than East Coast versions, which are often more balanced. In addition to the standard Red Ale, some American brewers are brewing "imperial" or "double" versions. This Imperial Red Ale style is often indistinguishable from an American IPA except that it might feature a sweeter malt character than the typical IPA.
Brewing American Red Ale
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Competition Styles
Both the BJCP and the GABF recognize American Red Ale as a style, both referring to it as "Amber Ale". The GABF also recognizes an Imperial version.
BJCP Style Guidelines
American Amber Ale
| 10B. American Amber Ale
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Vital Statistics
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| BJCP Style Guideline Definition (2004)
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| IBUs: 25-40+
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SRM: 10-17
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OG: 1.045-1.060
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FG: 1.010-1.015
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ABV: 4.5-6
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| Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.
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| Appearance: Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
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| Flavor: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.
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| Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.
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| Overall Impression: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.
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| History: Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.
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| Comments: Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).
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| Ingredients: Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrusy flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.
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| Commercial Examples: Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale
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GABF Style Listings
American Style Amber/Red Ale
| 46. American Style Amber/Red Ale
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| GABF Style Listing (2007)
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| American amber/red ales range from light copper to light brown in color. They are characterized by American variety hops used to produce high hop bitterness, flavor, and medium to high aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruity ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle conditioned products.
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| Original Gravity (ºPlato): 1.048-1.058 (12-14.5 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)
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| Alcohol by Weight (Volume): 3.5-4.8% (4.5-6%)
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| Bitterness (IBU): 30-40
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| Color SRM (EBC): 11-18 (22-36 EBC)
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Imperial or Double Red Ale
| 47. Imperial or Double Red Ale
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| GABF Style Listing (2007)
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| Imperial or double red ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color. The style may use any variety of hops. Though the hop character is intense it’s balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.
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| Original Gravity (ºPlato): 1.080-1.100 (19.5-23.5 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.020-1.028 (5-7 ºPlato)
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| Alcohol by Weight (Volume): 6.3-8.4% (7.9-10.5%)
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| Bitterness (IBU): 55-85
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| Color SRM (EBC): 10-15 (20-30 EBC)
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