On tap at Morris Tap & Grill, British pub-styled red ale lets toasted amber grains and leafy hop foliage crowd sweet brown apple bruise and sharp citric-soured lemon rot.
Tag Archives: red ale
OURAY 550 RED ALE
Initial roasted caramel spicing retains soft-toned creaming for tidy moderate-medium body. In the recess, mild almond, pecan and walnut tones battle back fig-plum-currant conflux and earthen rye breading as well as tertiary red grape and red cherry snips.
FUNKY BUDDAH FUGEDDABOUDIT
RABBIT HOLE OFF WITH YOUR RED IPA
Efficiently blending red ale-like amber grain toasting with citric IPA-styled pining, smooth medium body never fails to delight. Resinous pine sap lingers atop sweet orange peel, zesty grapefruit, grilled pineapple and juicy mango fruiting. Light baguette bottom underscores tropical resilience.
FOUR CORNERS HEART O’ TEXAS RED ALE
On tap at Brass Tap, mainstream moderate body brings blanched amber grain malt toasting to murkily spiced red-orange fruiting and coarse hop pining. Dewy peat earthiness and tea-like musk recede below.
2ND ACT RIPTIDE FIDDLER RED ALE
On tap at Morris Tap & Grill, well-balanced deep amber medium body brings moderately bitter grapefruit-peeled orange rind spritz to dry herbal-tinged wood tones and biscuity Carafa-malted rye base, picking up barren nuttiness at teasingly tangy tropical finish.
HITACHINO NEST RED RICE ALE AGED IN SAKURA CHERRY BLOSSOM WOOD
On tap at Ambulance, cherry blossom wood-soaked sake yeast gains rice-milked honey mead-like sweetness above tame pilsner malting. Lemon-soured oaken cherry tartness and mild cider pucker pick up salty ginger spritz at the finish.
NORTH COUNTRY STATION 33 FIREHOUSE RED
On tap at Bonnie & Clyde Pub, middling Irish Red Ale regales tea-like earthiness, tobacco-roasted peat mossing and slight fungi mustiness with musky apple-pear illusions.
PIPEWORKS BLOOD OF THE UNICORN HOPPY RED ALE
“Aggressively hopped” amber ale proves assertive as 8.5% ABV soaks dry orange, grapefruit and apple fruiting as well as sweet peach, pineapple and mango tang above creamy caramel malts. Resinous piney hop oiling and whiskeyed rye malts provide added depth and dimension for Medieval Times-inspired medium-full body.
COOPER’S CAVE RADEAU RED ALE
Off-tasting sour citric cider coarseness and light white grape vinegaring mismatched with raw-honeyed rye mold and mustily dank soiling, indirectly recalling English-styled mild ale (or ESB). At the midst, leafy-hopped green grape, brown pear, rotted orange, unripe apricot and desiccated fig undertones add to the confusion.
FLYING FISH PESCADO ROJO GRANDE
Thin barrel-aged Redfish Red Ale hybrid (with unassuming 9% ABV) seems awkwardly designed as mild Jose Cuervo tequila adjunct and rummy mojito wisp drop off alongside citric mist to acrid alkaline astringency at barren oaken vanilla finish. Somewhere in the mix, limey agave briskness sweetened only slightly by sugary pecan-almond conflux, ginger-spiced grapefruit-pineapple-orange fruiting and high fructose corn syruping.
PARALLEL 49 GYPSY TEARS RUBY ALE
Murky floral-fruited red ale spicing and honeyed caramel toasting contrast leafy dry-hopped resin of whiskey-nipped moderate-to-medium body. Metallic sheen disrupts India Pale Ale-like grapefruit-peeled orange rind bittering and tertiary pineapple, peach and cherry illusions.
