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Red Stout

Jun 222013

Alcohol by Volume (ABV): Unknown%
Brewed By John Harvard’s Brew House

USA
North America

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I was in the Virgin Islands once. I met a girl, we ate lobster and drank pina coladas. At sunset we made love like sea otters. That was a pretty good day. Why couldn’t I get that day over and over and over? Would you like Red Stout over and over like Phil? Submit your review below.

Aroma
Appearance
Flavor
Mouthfeel
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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.