Belleflower Scarlett Red Ale

Scarlett Red Ale from Belleflower sits in the amber-brown-red corner of the beer shelf, and the style tells you most of what to expect. Red ales are built on caramel and toasted malt, with a touch of biscuit or light roast that produces the copper-to-ruby colour. The hops are usually restrained and supporting, giving a gentle earthy, floral or lightly citrusy edge, not the resinous bite of an IPA. Bitterness in this style generally lands in the moderate range, enough to keep the sweetness of the malt in check so the finish comes across clean and slightly dry, not syrupy. The ABV and IBU aren't listed for this bottling, so treat those descriptions as what the style typically delivers, not as measured figures for this particular beer. Because the profile leans on malt, red ales respond well to food that has some caramelised or roasted character of its own. Grilled sausages, burgers, roast chicken, pulled pork and smoked brisket all pick up the toasty malt notes, while the light hop bitterness cuts through fat and char. Aged cheddar, gouda and other nutty, semi-hard cheeses work well, as do pizza with cured meats and tacos with a smoky or lightly spiced filling. Very delicate dishes such as raw shellfish or light salads tend to get overwhelmed by the malt, so they are better matched with a lighter beer. Serve it cool but not ice-cold, ideally around 7 to 10°C (45 to 50°F), which is a few degrees warmer than a standard lager. Straight from a cold fridge the malt sweetness and subtle hop aroma stay muted, so give the bottle ten minutes or so on the counter before opening. A standard pint glass, an English-style nonic or a tulip works best. Pour with a moderate head so the aromas can gather at the rim, and leave any sediment behind if the bottle has it. The wider mouth of a pint glass or nonic lets the caramel and toast notes open up as the beer warms slightly.