Irish red ale ([1]), also known as red ale or Irish ale, is a style of pale ale that is brewed using a moderate amount of kilned malts and roasted barley, giving the beer its red colour. Its strength typically ranges from 3.8% to 4.8% alcohol by volume, although some craft varieties can be as high as 6%.[2]
In the United States, "Irish red" 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.
History
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 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, the nearby Castlecomer Plateau