Rock Bottom Red Ale

Brewed by CraftWorks Restaurants & Breweries -Rock Bottom Corporate Office
Style: Amber Ale
Chattanooga, Tennessee USA

Serve in English pint, Shaker

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Pours a clear amber/golden color with a thin off white head. Aroma has light toasted malts. Flavor follows suit with toasty malts...toffee, caramel, wheaty notes with a touch of earthy/spicy hops. Mouthfeel is medium and the finish is earthy/spicy and bitter/dry.

On tap at Rock Bottom at King of Prussia, PA. Pours a nice, rich caramel brown with a fairly big malty smell. Nice roasted caramel on the tongue without being cloying. Definitely a dry, almost astringent finish. My favorite of the Rock Bottom beers, goes nicely with the Jambalaya.

Tap. Pours clear dark amber with thin, creamy white head; short retention and spare lacing. Aroma is caramel and cookie malts, figs, apples, floral hops, and light toast. Flavor is dry, bready malts forward with supporting floral hops (light bitterness), some dark fruit esters, and light leather; dry finish. Medium body and low carbonation.

On tap at the Desert Ridge, AZ brew pub. Comes a light amber with a small off-white head. Aroma of malt, caramel, and citrus. Taste is caramel malt, dark fruit, and citrus. Decent.

Another rather unimpressive beer from Rock Bottom. This red ale poured an amber color with a small but decently-lacing off-white head. The featured some bready malt and a little bit of herby hoppiness. The body was smooth, but a little on the heavy side for a standard amber ale. Most of the flavors were malt-based, with some caramel and toasted bread. A little bit of hops snuck in toward the finish.

Tap at Cincy Beerfest. Faint caramel malt aroma. Clear copper with a small off-white head. Light caramel malt flavor. Light to medium body, moderate carbonation.

On tap at Milwaukee location, pours a clear copper with athin head and no lacing, there is some sweetness in the aroma but the flavor seemed to be a little off on this one, it had a good amount of metal in the finish, not for me.

UPDATED: OCT 6, 2011 On tap at the Warrenville brewpub, and sampled with a fairly clear, reddish amber hue, and modest, off white head foam, with dots and dashes of lacing. The nose was light, citrusy hop, fruit sweetness, and some smooth caramel malt. The flavor was lightly sweet, good carbonation, moderate hop bitterness, and Davin’s trademark dryness at the finish. (Looking forward to Lake M. water?) Special of the day and Mug Club served at Yorktown, Lombard, IL.. Overly floral as lavender in the aroma and flavor, with moderate but very lingering hop bitterness and dryness.

Sample pour @ Yorktown locationon. This pours a thin light tan head and cloudy orange/brown color. Aroma is medium malt, some fruit. Taste is medium malt-toffee, secondary fruit, some earthy hops. Smooth. Mild carbonation.

Had this at Cincinnati’s RB at Fountain Square. The name of the beer wasn’t explicitly written on the draught board, but the waitress said this was a "cask conditioned dry-hopped red ale" so the label I chose should be good enough. Served in an imperial pint glass. 4.0 A: Opaque amber brown color. One finger of creamy, off-white head. Good retention, but not lacing. 4.5 S: Dry hopping has done wonders. TONS of mango. After that comes pineapple, grapefruit, and orange. Balancing maltiness with caramel and breadiness from the yeast. 3.5 T: Good, but the yeast is much stronger than the beer itself. This is pretty much yeast and hops. Hops give same flavors as in the nose, but have less kick. 3.5 M: Medium body. Good moderate carbonation. Could be creamier. 3.5 D: Decent, but nothing special. Purveyors of yeastiness would love this, I suppose. Serving type: cask Reviewed on: 12-09-2011 00:31:46