Amber Ale

AMBER ALE Aroma: German (Vienna or Munich) malt aroma. A light toasted malt aroma may be present. No fruitiness, diacetyl, or hop aroma. Appearance: Dark gold to reddish amber color. Bright clarity, with solid foam stand. Flavor: Distinctive and complex maltiness may include a toasted aspect. Hop bitterness is moderate, and hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Mouthfeel: Medium body, with a creamy texture and medium carbonation. Overall Impression: Smooth and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying. History: Origin is credited to Gabriel Sedlmyer, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations. Amber color with slight bitterness and fuller palate than pale ale. Includes: 6 lbs. Amber DME, 2 oz. German hop pellets and dry ale yeast. Approx alc. 4.5% a.b.v.