Amber Ale
Amber ale is the middle of the beer world: more malt than a pale ale, more hops than a brown ale, and amber to copper in color. It was one of the first styles American craft brewers made in the 1980s and is still a safe first craft beer for a lager drinker.
Food pairings
- Burgers and barbecue
- Pizza
- Medium cheddar
Glassware and serving temperature
Shaker pint or tulip46 to 54°F (8–12°C)
What it tastes like
Caramel, toffee and toasted bread from the malt, with citrus or pine hops in balance and a medium bitterness. The body is medium and the finish is smooth. West Coast ambers lean hoppy; others lean sweet.
Where it comes from
American craft brewers in the 1980s made amber ales as a bridge between pale ale and the dark British styles. Mendocino Red Tail Ale, Full Sail Amber and Fat Tire turned it into a category. The name comes from the color, which is why Irish red ale and Vienna lager are often mistaken for it.
How to serve it
8–12°C in a shaker pint or tulip. It is a beer for food rather than for sipping on its own.
What to eat with it
Burgers, barbecue, pizza, roast chicken, grilled vegetables and medium cheddar.
