February 19, 2016 by fhsteinbart
While we here in the USA have been enjoying an enormous growth in craft brewing, other locales have also been experiencing the same scale and growth rates as well. This bodes well not only for the drinkers of craft beer, but also the breweries too. It wasn’t too long ago that your only choices for beer was some mega breweries effort, or imported beer which was often light struck, or oxidized from the long sea voyage in twist off capped bottles. Nowadays, however, the scene is radically different, with entire countries around the world experiencing the craft beer revolution for themselves! As an Irish/Scot/German descendant, I really appreciate great beer, and the effort that goes into creating great malty and hoppy libations. Just recently, the Irish have started producing fine ales other than their famous Stouts, Porters, and Reds. This bodes well for the industry and consumers alike. My favorite Irish ale is Smithwick’s Irish Red Ale; it’s 25 IBU’s sound low, but the dry finish makes for a slightly hoppier presentation than you might think. I make a clone of this famous beer, and it’s available in the recipe list at F. H. Steinbart Co. as “Irish Red Ale”, and makes a very good translation of a great style that is the counterpoint to the more famous darker beer we know in Ireland as the Dry Irish Stout. Too bad we don’t call the red a Dry Irish Red, as it would definitely qualify for that moniker. So if you look at the latest beer recipe of the week, you’ll see my recipe for a Dry Irish Red Ale!