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George Killian’s Irish Red

Jun 222013

Alcohol by Volume (ABV): 4.9%
Brewed By Coors Brewing Company
13th St
Golden
Colorado
USA
North America
(303) 277-2337
www.coors.com

May the wind always be at your back, the sun upon your face and may the winds of destiny carry you aloft to dance among the stars. Would you take George Killian’s Irish Red with you? Let us know your thoughts below.

Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
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American-Style Amber/Red Ale

Click the below buttons for a more detailed description of American-Style Amber/Red Ale style traits

Beer Style Description

American amber/red ales range from light copper to light brown in color. They are characterized by American-variety hops used to produce the perception of medium hop bitterness, flavor, and medium aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruityester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle-conditioned products.

Alcohol By Volume Range

4.5-6.2

IBU's Range

25-40

Aroma

Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.

Appearance

Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.

Flavor

Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. 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). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.

Mouthfeel

Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.