Amber Ale

This Belgian-style amber ale should serve as a fine vehicle for any “concrete” sugar such as panela, piloncillo, rapadura, tapa de dulce, or jaggery.

Kentucky common is a smooth, drinkable, light-amber hybrid that’s closer to Kölsch, cream ale, and California common than it is to Jack Daniels.

Fermented with Thiriez’s house saison yeast, this ambrée has a complex, malt-forward flavor with aromas of citrus peel, hazelnut, caramel, and gingerbread.

From Reuben’s Brews in Seattle, here’s a recipe for a modernized take on amber ale that features plenty of hops in the whirlpool and a broad, malty foundation.

Whether they’re smooth, malty throwbacks or hop-drenched progressives in crimson tuxedos, here are some of the best American amber and red ales we know.

“Mecha Red is a modern amber ale intended to be malty and caramelly, but not a sticky caramel bomb,” says Van Havig, cofounder and master brewer at Gigantic in Portland, Oregon. “It’s mildly fruity from hops and esters and finishes with a hint of chocolate.”

A ruddy ’90s pint is reappearing with modernized flavors—and it has a lot to say about the evolution of American craft brewing.

In a world where nearly everything seems to be a pale and/or juicy IPA, here is a welcome change of pace: a depth of fun malt and hop flavors, patently American without being one-note citrus-driven.

On the last days of winter, what could be better than spicy soup, a roast with smoky character, and a winter-warmer-spiked bread?

This big and hoppy American amber ale is an illegitimate scoundrel’s not-so-little brother.

An American amber ale with light malt and biscuit flavors, balanced by a crisp hop presence.

Westcoast-style amber full of caramel and citrus hop, with a touch of roast in the finish.