tag:blogger.com,1999:blog-6722137562852954269.post1508630848820382472..comments2024-03-28T12:16:58.318+00:00Comments on Paul's Beer & Travel Blog: Go easy on the roastPaul Baileyhttp://www.blogger.com/profile/09678639237696546268noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6722137562852954269.post-6229836189183537562017-12-10T02:27:23.134+00:002017-12-10T02:27:23.134+00:00Completely in agreement Paul. As you allude to in ...Completely in agreement Paul. As you allude to in your Footnote, Red Ales are not Bitters at all. One of the (many) books I have about beer (heh) states that Irish Red Ales use "roasted barley". While this can give a dry coffee-like bitterness it is not the same as the bitterness coming from the hop. Heck, even Michael Jackson in his "New World Guide to Beer" (which I managed to snag second hand through Amazon) states "hop-acid bitterness cannot emerge so well in a bigger ale. It cannot fight its way so well through the malt."*<br /><br />So there you have it. Bitters are not meant to be Red Ales or lighter coloured Porters or Stouts. :)<br /><br />Glad you had a good time. <br /><br />Cheers<br /><br />PS - interesting that Tonbridge Countryman has yet to appear as one of their beers on their website.<br /><br />*page 166 in my book :)Russtovichhttps://www.blogger.com/profile/11493687426847380993noreply@blogger.com