An American amber ale pours deep amber to coppery brown, often with a red glow, clear under an off-white head. It tastes of caramel malt, sometimes with toast or biscuit, against a moderate to firm bitterness and a citrus, pine or floral American hop. Some versions lean malty, others are hop-forward. Medium to full in body with a dry finish, it runs at 4.5–6.2% alcohol.
Where it comes from
It is a modern craft style that grew out of the American pale ale. Mendocino Brewing first brewed Red Tail Ale in 1983 at Hopland, California, and regionally the style was called red ale. It led on to the double reds, now American strong ale, and to the red IPA.
How to serve it
Pour it at 7–13 °C into a tulip. It goes with barbecue, a medium Cheddar or banana pound cake.
Next to its neighbours
It is darker, more caramel and fuller than an American pale ale, and usually less bitter. It has less chocolate and dark caramel than an American brown ale, and less strength and hop than an American strong ale.
American Amber Ale in numbers
- Classic examples
- Granville Island Brewing, Parallel 49 Brewing Company, Cucapá, Bell's Brewery
- Original gravity
- 1.045–1.060
- Final gravity
- 1.010–1.015
- Food
- Barbecue; medium Cheddar; banana pound cake
- Classic examples
- Anderson Valley Boont Amber; Bell's Amber Ale; North Coast Red Seal Ale; Saint Arnold Amber Ale; Tröegs Hopback Amber
- BJCP style
- 19A American Amber Ale
Sources
Checked .
- 19A. American Amber Ale, 2021 Beer Style Guidelines — Beer Judge Certification Program
- American Amber Ale — CraftBeer.com, Brewers Association
- Mendocino Brewing Company — Wikipedia
