quote: Originally posted by aabrewer318 I recently reviewed a couple red Ales. Would you consider a red Ale in a category by itself apart from an Amber ale as it is classified as.

Interesting question. Do these following style descriptions of Irish Red and American Amber shed any light for you? Compare the two styles on color, aroma, flavor, body and aftertaste, based on the descriptions. Then, try to answer your own question. Are the styles distinct? If so, on what basis? RED: Irish-style red ales range from light red-amber-copper to light brown in color. These ales have a medium hop bitterness and flavor. They often don’t have hop aroma. Irish-style red ales have low to medium candy-like caramel sweetness and a medium body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl should be absent. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle-conditioned products. AMBER: American amber/red ales range from light copper to light brown in color. They are characterized by American-variety hops used to produce high hop bitterness, flavor, and medium to high 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 fruity-ester 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.

In my opinion amber ales (typically irish) tend to be less hoppy than red ales (typically american) but the difference is so subtle that I don't think they should be considered different styles.