A RED BEER BREWED IN CURACAO Named more for its color than any narrowly defined flavor profile, this style reflects a range of interpretations by craft brewers. Ranging in color from light amber to dark amber/red and even copper to light brown, some American Amber and Red Ales have a malt-forward aroma flavor, while others have a balanced malt and hop profile. Still, a few others exhibit the hoppy side of the balance. Evolved from American Pale Ale, this style has a darker color and generally a greater malt emphasis of caramel and other malt flavors, balanced by American hop varietals often imparting citrusy traits. Low to medium fruity esters make way for a smooth or crisp mouth-feel. Initially gaining popularity in the Pacific Northwest and Northern California, it was known more as “red ale”—often used in the beer’s name by brewers in this region. As the style’s popularity spread across the country, more breweries began brewing their own interpretations, with some calling it an “amber,” and this name caught on. Continuing the evolution, craft brewers have taken the American Amber/Red Ale and pushed the envelope of hop bitterness, aroma and flavor, thus “doubling” or “imperializing” it into American Double / Imperial Red Ale. This also increases ABV significantly to the 7.5 – 10.5% range, thus qualifying these “imperial reds” for the Strong Ale category Taste/Smell Malty, Toasty, Caramel, Toffee, Medium-bodied A lcohol-by-Volume (ABV) Range 4.5 – 6.5% Bitterness (IBU) 25-40 Serving Temperature Cool, 46-54°f Glassware Pint or nonic, beer mug Cheese Pairing Ideas Cheddar, Gouda, Münster, Pecorino Food Pairing Ideas Burgers, barbecue, game, seafood, chicken, spicy dishes and pasta