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27-465: (Redirected from Red Ale ) Red ale can refer to two styles of beer which are some shade of red or light brown in hue: Irish red ale Flanders red ale , from Belgium [REDACTED] Index of articles associated with the same name This set index article includes a list of related items that share the same name (or similar names). If an internal link incorrectly led you here, you may wish to change

54-467: A copper to reddish-brown colour , low bitterness, low hop profile, a malty aroma, and 4.8–5.4% alcohol by volume . Pale lagers were not common until the later part of the 19th century when the use of lighter roasted malts spread. Dark lagers may be called Dunkel , tmavé or Schwarzbier depending on region, colour or brewing method. Tmavé is Czech for "dark" – beers which are so dark as to be black are termed černé pivo , "black beer". Dunkel

81-553: A deep tan or amber color. Among the common styles of amber lager are Märzen , traditionally brewed in Munich for the celebration of Oktoberfest , Bock , a higher alcohol-content amber lager originating in Einbeck in central Germany, and the widely distributed Vienna lager. The Vienna lager style was developed by Anton Dreher in the late 1830s. While on a trip to England and Scotland in 1833 with Gabriel Sedlmayr, Dreher gained knowledge of

108-637: A higher strength. The Vienna lager style has survived to this day, mostly thanks to the emerging microbrewing, home-brewing and craft beer scene in the United States of the 1980s and 1990s. Due to the influence of the American craft beer movement, Vienna lager can again be found in Europe, including traditional Austrian breweries like Ottakringer and Schwechater who have made this pale amber beer style part of their range of beers again. A Vienna lager typically has

135-455: A hybridization in the early fifteenth century. In 2011, a team of researchers claimed to have discovered that Saccharomyces eubayanus is responsible for creating the hybrid yeast used to make lager. Based on the numbers of breweries, lager brewing became the main form of brewing in the Kingdom of Bohemia between 1860 and 1870, as shown in the following table: In the 19th century, before

162-541: A merchant class of predominantly Catholic families, namely Archdeakin, Brennan, Cormick, Connell, Dullard, Hyland, Kinchella, McCreary, Meighan, Smithwick, Sullivan and Watters. Conditions for brewing and distilling in Kilkenny were ideal, and by 1782 there were eight distilleries in the city. Due to County Kilkenny 's favourable climate, the city's agricultural hinterland provided abundant yields of corn, wheat and barley. Further, as noted by MP and brewer Richard Sullivan in 1834,

189-525: A more heavily hopped pale lager, is most often known as "Pilsner", "Pilsener", or "Pils". Other lagers are Bock , Märzen , and Schwarzbier . In the United Kingdom , the term commonly refers to pale lagers derived from the Pilsner style. While cold storage of beer, "lagering", in caves for example, was a common practice throughout the medieval period, bottom-fermenting yeast seems to have emerged from

216-638: A pale amber colour. The beer style became well-known internationally, in particular due to the Dreher brewery's restaurant and beer hall at the International Exposition of 1867 in Paris, and started getting copied by many of the US-American lager breweries founded by German immigrants. The first amber-coloured Oktoberfest-Märzen brewed by Franziskaner-Leistbräu in 1872 was also a Vienna-style beer brewed to

243-517: A process of cool fermentation , followed by maturation in cold storage. The German word "Lager" means storeroom or warehouse. The yeast generally used with lager brewing is Saccharomyces pastorianus . It is a close relative of the Saccharomyces cerevisiae yeast used for warm fermented ales. While prohibited by the German Reinheitsgebot tradition, lagers in some countries may include

270-453: A proportion of adjuncts , usually rice or maize. Adjuncts entered United States brewing as a means of thinning out the body of beers, balancing the large quantities of protein introduced by six-row barley . Adjuncts are often used now in beermaking to introduce a large quantity of sugar, and thereby increase ABV , at a lower price than a formulation using an all-malt grain bill. There are, however, cases in which adjunct usage actually increases

297-522: A redder colour, more bitter taste and foamier head. While ale had been brewed for centuries in Ireland, the term "Irish red ale" was rarely, if ever, used in Ireland. It was popularised in the United States to describe a style of reddish-amber ale that has its roots in Ireland. In 1981, Coors licensed Killian's Irish Red from Heineken France , which became one of the top selling specialty beer brands in

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324-483: Is a style of beer brewed and conditioned at low temperature. Lagers can be pale , amber , or dark . Pale lager is the most widely consumed and commercially available style of beer. The term " lager " comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented. As well as maturation in cold storage , most lagers are distinguished by

351-436: Is characterised by its malt profile, which typically includes a caramel or toffee-like sweetness. Irish red ales have a dry finish and a low to moderate bitterness of 15-30 IBU . Due to its sweet taste and relatively low alcohol content, Irish red ales are very popular with American craft brewers. Kilkenny and Smithwick's are by far the most common macro-brewed varieties. Amber lager Lager ( / ˈ l ɑː ɡ ər / )

378-455: Is sometimes used to describe a darker amber ale or a "red" beer that is a lager with caramel colouring. However, these beers are not Irish red ales. The true origins of Irish Red Ale are unknown. It is said that ale has been brewed in Kilkenny city, at St. Francis Abbey , since the 14th century. Commercial brewing, distilling, malting and milling took place in the city in the 18th century by

405-544: Is usually mild, and the producers often recommend that the beers be served refrigerated. Pale lager is a very pale to golden -coloured lager with a well attenuated body and noble hop bitterness. The brewing process for this beer developed in the mid 19th century when Gabriel Sedlmayr took pale ale brewing techniques back to the Spaten Brewery in Germany and applied it to existing lagering brewing methods. This approach

432-629: The 18th and 19th centuries weighed heavily on the industry. John's grandson, Edmond Smithwick, acquired the St. Francis Abbey brewery in 1827 from the Brennans and greatly expanded its operations. The company was acquired by Guinness in 1965 and the current brand was launched, replacing other now discontinued beers brewed by Smithwick's, such as 'Time ale' and 'Time barley wine'. In 1987, Guinness developed an export-only brand of Smithwick's known as Kilkenny , which has since evolved into its own distinct variant, with

459-579: The Smithwick and Sullivan families opened a new brewery in Kilkenny in 2016 and relaunched the Sullivan's brand, which had been discontinued in 1918. Sullivan's claims it can trace it's lineage to a brewery on James's Street in 1702, which would make it the oldest branded red ale. The colour of Irish red ale is in the 11 to 18 range as defined by the Standard Reference Method (SRM). The style of beer

486-467: The United States. Killian's Irish Red, which is actually an amber lager , popularised the name "Irish red ale" to such an extent that the term was imported back into Ireland by many craft brewers as a classification. In 2013, the Smithwick's brewery in Kilkenny was finally closed and all brewing moved to St. James's Gate in Dublin. In order to keep the tradition of Kilkenny brewing alive, descendants of both

513-419: The advent of refrigeration, German brewers would dig cellars for lagering and fill them with ice from nearby lakes and rivers, which would cool the beer during the summer months. To further protect the cellars from the summer heat, they would plant chestnut trees , which have spreading, dense canopies but shallow roots which would not intrude on the caverns. The practice of serving beer at these sites evolved into

540-537: The cost of manufacture. It is possible to use lager yeast in a warm fermentation process, such as with American steam beer ; while German Altbier and Kölsch are brewed with Saccharomyces cerevisiae top-fermenting yeast at a warm temperature, but with a cold-storage finishing stage, and classified as obergäriges lagerbier (top-fermented lager beer). Lagers range in colour from extremely pale, through amber beers such as Vienna lager, to dark brown and black Dunkel and Schwarzbier. The depth of colour comes from

567-418: The link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Red_ale&oldid=1052753710 " Category : Set index articles Hidden categories: Articles with short description Short description is different from Wikidata All set index articles Monitored short pages Irish red ale In the United States, "Irish red"

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594-504: The modern beer garden . The rise of lager was entwined with the development of refrigeration , as it made it possible to brew lager year-round (brewing in the summer had previously been banned in many locations across Germany), and efficient refrigeration also made it possible to brew lager in more places and keep it cold until serving. The first large-scale refrigerated lagering tanks were developed for Gabriel Sedelmayr's Spaten Brewery in Munich by Carl von Linde in 1870. Lager uses

621-463: The nearby Castlecomer Plateau provided brewers and distillers in the city with a plentiful supply of coal. Perhaps the most well known Irish red ale is Smithwick's , which traces its lineage to 1710, with the establishment of John Smithwick's brewery at St. Francis Abbey. The venture was short-lived and the brewery was sold by the family. This was commonplace in Kilkenny at the time, as periods of political instability and sporadic famine in Ireland in

648-417: The pale malt making process. Dreher combined the pale malt making techniques with cold bottom fermentation, using yeast given to him by Sedlmayr. In late 1840, Anton Dreher started renting a cellar to mature his beer under cold conditions, a process that is called "lagering". The resulting beer was clean-tasting and relatively pale for the time thanks to the use of smoke-free "English" hot air kilns, resulting in

675-412: The specific grain bill used in the beers; paler lagers use unroasted barley and may even add other grains such as rice or corn to lighten the color and provide a crisp, bright finish to the flavour. Darker lagers use roasted grains and malts to produce a more roasted, even slightly burnt, flavour profile. The most common lagers in worldwide production are pale lagers . The flavour of these lighter lagers

702-450: The use of Saccharomyces pastorianus , a "bottom-fermenting" yeast that ferments at relatively cold temperatures. Until the 19th century, the German word Lagerbier ( de ) referred to all types of bottom-fermented , cool-conditioned beer in normal strengths. In Germany today, it mainly refers to beers from southern Germany , either " Helles " (pale) or " Dunkles " (dark). Pilsner ,

729-589: Was picked up by other breweries, most notably Pilsner Urquell Brewery in Bohemia (now part of the Czech Republic ) where Josef Groll produced the first Pilsner beer. The resulting pale coloured, lean and stable beers were very successful and gradually spread around the globe to become the most common form of beer consumed in the world today. Another pale lager variety is Helles , native to Munich. Amber lagers are generally darker in color than pale lagers, often

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