As with Brown Ales and American Brown Ales, malt is to the fore, often with roast and nutty flavours. Rye may be present, though not necessarily in large quantities. Expect the Rye to bring a spiciness and a moderate tartness, but these flavours should be balanced and not dominate. American Red Ales can be fruitier and hoppier than Brown Ales.
When entered in beer competitions CAMRA usually judge this beer style as part of the Brown, Red and Black Ales, Old Ales and Strong Milds category as there are few examples of the individual styles.
Colour
Red to Brown
Clarity
Usually clear to bright, but can be hazy
Carbonation
Low for cask, but bottles and cans are sometimes quite carbonated
Alcohol
Can be detected in stronger examples
Hop
Light to Medium, usually fruity
Malt
Medium to strong
Esters
Particularly noticeable and expected
Phenols
Present, fruity aroma
Fermentation By-Products
None
Body
Medium to full
Carbonation
Low for cask, but bottles and cans are sometimes quite carbonated
Finish Length
Medium
Attenuation
Some tartness present
Hops
A variety of hops used, US varieties often to great effect
Malt
Moderate to strong, but some Rye is often mixed with the Barley
Water
No specific requirements
Yeast
Ale, but some American strains may be used