American hops, often with citrusy flavors, are common but others may also be used. May contain specialty grains which add character and uniqueness. Pale ale malt, typically American two-row. Stronger versions may have a slight alcohol warmth. Overall smooth finish without astringency often associated with high hopping rates. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. Malt and hop bitterness are usually balanced and mutually supportive. 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). Generally quite clear, although dry-hopped versions may be slightly hazy.įlavor: Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Moderately large off-white head with good retention. No diacetyl.Īppearance: Amber to coppery brown in color. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. A citrusy hop character is common, but not required. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).Īroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. 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. Can overlap in color with American pale ales. 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. 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). Ureige Alt 4,6% IBU 50, Schüssel Alt, Bolten Ur-Alt, Hannan Alt Diverse maltsorter kan anvendes, endda hvede. (dog ligger bitterheden normalt mellem 30 og 35 IBU). Ingen diacetyl må være tilstede.įarve/udseende: Kobberfarvel til mørkebrun. Lagres koldt for at give en renere smag.ĭuft/Aroma: Brødagtig med let ristede/chokoladeagtige noter. Brygges som en ale, dog med tysk alegær, ved en forholdsvis lav temperatur ca.
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