Slightly cloudy reddish brown pour. Hops and rye smell. Juicy malty, hints of that clean the spice.

Can at home. Dark red color, (Dutch) "dof rood kleurig", medium sized beige head. Aroma and flavor both have a pleasant malt base and a nice hoppiness initially, however after a while and after pouring in the 2nd half of the can, both aroma and flavor get a little less good. Hard to describe this one. Still pretty nice though.

Some citrus hops. Pours murky red with good head and lacing. Bitter finish. Some leather, light rust and booze. Caramel. Decent for style. Can at brewery.

“Imperial red ale” from a craft brewery in Williamsburg, Virginia, dry-hopped with Simcoe and Amarillo. Thick and frothy, egg-white, mousy, slowly thinning and opening head on an initially clear, deep ruddy copper-glowing amber red beer with strings of sparkling; turns misty with sediment added. Aroma of cedar essential oil and pine resin, pink grapefruit peel, hard caramel, persimmon, honey candy, orange pith, patchouli, pink peppercorns, toasted peanuts, dry marijuana. Clean, dried-fruity onset, dried apricot, persimmon and tamarillo aspects with early signs of hop bitterness mixed in, lively carbonated but not in a harsh way; resinous, full, oily body. Hard-caramelly, toasty and peanutty maltiness quickly shifting to a very long, piney, resinous, peppery hop bitterness with retronasal grapefruit peel, bitter herb, fried tomato peel and thyme impressions, lingering far beyond a soft glow of soothing, gin-like alcohol. American strong ale in Stone’s Arrogant Bastard style: deliciously ‘old school’, a throwback to American craft brewing of twenty years ago, before everything got softened and sweetened… This is the kind of clean sleekness and uncompromising hop bitterness that first got me into American craft brewing, so I am sincerely glad that this old-fashioned flavour profile still exists. Have an extra point for that.