CBC 7/2010 - 10B American Amber Ale

[James P]

We are all organised and confirmed for Sunday 25th July from 2pm - 4pm with our host's being Darryl and Colin @ West Coast Bar and Grill in Papanui.

Style is American Amber Ale thanks to Tom.

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.

Overall Impression: 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).

Comments: Can overlap in color with American pale ales. 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. Should not have
a strong chocolate or roast character that might suggest an American
brown ale (although small amounts are OK).

History: 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.

Ingredients: Pale ale malt, typically American two-row. Medium to dark crystal
malts. May also contain specialty grains which add additional character
and uniqueness. American hops, often with citrusy flavors, are common
but others may also be used. Water can vary in sulfate and carbonate
content.

Vital Statistics:	OG: 1.045 – 1.060
IBUs: 25 – 40	FG: 1.010 – 1.015
SRM: 10 – 17	ABV: 4.5 – 6.2%

Commercial Examples: North Coast Red Seal Ale, Tregs HopBack Amber Ale, Deschutes Cinder
Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont
Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill's
Firehouse Amber Ale, Mendocino Red Tail Ale, Bell's Amber

Good luck, see you there!

[Dale]

Yeah thanks everyone for Sunday was great to finally meet and have a beer with you all. Just made in back to Nelson and will confirm next style with James in a day or two.