Before we address Widmer's Spring seasonal, let's note this at the outset: there are no red ales. Okay, that's not entirely true. There are Belgian reds like Rodenbach, but they are uniquely Belgian (sour and tart; funky). There are also Irish ales, which are reddish in hue and which Coors hyped into a pseudo-style with Killian's. But red ales as such are a modern phenomenon, and seem to have been invented along with ambers to fill the spectrum between pale ales (which in Britain might have been anything from straw to scarlet) and browns. There's no real style though--some reds are like their Irish forebears, mild and malty. Others, like the Widmers', are huge and hoppy.
Hoppy Red Ale is well-named. It is, indeed, red--richly so. The white head burned off fairly quickly, owing to the high alcohol content, but laced nicely down the glass. I got almost no aroma--just a fresh, aley note with a tiny bit of hop bitterness. As the beer warmed, the hops came out a little more, but not much.
I'd love to hear someone else's opinion about this beer, because I distrust my own. I found the beer to be the ale equivalent of Starbucks--a strong, I'd call it harsh bitterness, but thin and out of balance. The flavors are all strong: a clear hop bitterness (no funky NW hopping); a strong alcohol bite; a soapy maltiness; and a resinous finish that coats the mouth.
The beer resisted me, despite qualities I'd normally appreciate. Could be worth revisiting.
Hops: Alchemy (bittering), Simcoe, Cascade
Alcohol By Volume: 7.1%
Original Gravity: 17
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