this is the category i entered my beer in
10B. American Amber Ale
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.
Appearance: Amber to coppery brown in color. Moderately large offwhite
head with good retention. Generally quite clear, although dryhopped
versions may be slightly hazy.
Flavor: Moderate to high hop flavor from American hop varieties,
which often but not always has a citrusy quality. Malt flavors are
moderate to strong, and usually show an initial malty sweetness
followed by a moderate caramel flavor (and sometimes other character
malts in lesser amounts). Malt and hop bitterness are usually balanced
and mutually supportive. Fruity esters can be moderate to none.
Caramel sweetness and hop flavor/bitterness can linger somewhat into
the medium to full finish. No diacetyl.
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.
Overall Impression: Like an American pale ale with more body, more
caramel richness, and a balance more towards malt than hops (although
hop rates can be significant).
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.
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).
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.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 25 – 40+ FG: 1.010 – 1.015
SRM: 10 – 17 ABV: 4.5 – 6%
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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Topic: Friday Beer Thread (Read 729189 times)