I can’t call this a Belgian Red Ale, because it’s not a sour beer. It’s just a tasty beer with a red hue that puts a delicious yeast to good use. Hops are kept in check, but the strength of the beer will warm your heart on a cold winter’s day.
Sometimes you just want an easy-drinking pint with a solid (yet restrained) hit of malt character, with a dash of caramel and toasted notes. If you need a break from hoppy beers, try this one out, and enjoy its beautiful colour.
This style seems to be coming back from the dead (or seeing a birth of sorts in North America). Deliberately low in alcohol, mild ale is the perfect (if not original!) session ale. I’ve kept this one low in ABV, in line with modern takes of this once stronger ale.
It’s so obvious to say, but without malt, you can’t have beer. In a world obsessed with hops and funky yeast strains, it’s easy to forget how crucial this ingredient is. Malt is to beer what honey is to mead; what apple is to cider. Without malt, you can’t make beer. Get to know this most important of ingredients with my detailed but easy-to-follow explainer.