Irish Red Ale
A variation of the English Pale Ale, Irish Red comes with a notable dash of roasted barley—used for centuries in Ireland’s Porters and Stouts—giving the beer its reddish hue and a dry roasted finish, although the color can range into the amber and copper shades. This malt showcase has a very low hop influence in aroma, flavor and bitterness, which leaves the malty-sweet caramel and toffee notes to shine, often along with some toasty character. Roasted grains can contribute to a perceived low to moderate level of bitterness, which colder serving temperatures can accentuate. Medium-bodied, it has a smooth mouth-feel. Interestingly, a few beers on the market labeled “Irish Red” are brewed as a lager.
Recommended Glassware:
Color Range:
| Characteristic | Details |
|---|---|
| Taste/Smell | Malty, Toasty, Caramel, Toffee, Medium-bodied |
| Alcohol-by-Volume (ABV) Range | 4 – 6% |
| Bitterness (IBU) | 18-28 |
| Popular Examples | O’Hara’s Irish Red, Smithwick’s Irish Ale, Murphy’s Irish Red Beer, Samuel Adams Irish Red, Starr Hill Amber Ale, Karl Strauss Red Trolley Ale, Knee Deep Immigration Red Ale, Thomas Hooker Irish-Style Red Ale, Moylan’s Irish Style Red Ale, Thomas Creek River Falls Red Ale |
| Serving Temperature | Cool, 46-54° |
| Glassware | Pint or nonic, beer mug |
| Cheese Pairing Ideas | Dubliner, Goat Cheese (Chèvre), St. Nectaire |
| Food Pairing Ideas | Lamb, light fish dishes, French onion soup, roast beef and barbecue |
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