Very similar in appearance to the Irish. Big smokeyfruits on the nose, very aromatic, very Red Oak. More obvious caramel malts on the nose with the fruity character coming through again in the mouth. Very good but doesn’t distinguish itself enough from the Bavarian and the Pale (IMHO). Gives strength to the ’base brew’ theory.

One of the better brews in Redoak’s long list of brown low-bitterness-high-in-malt beers. This is very sessionable. It’s a bright copper colour with a fat, lacing head. The aroma is more complex than much of the range, with an unusual asparagus note that somehow didn’t detract, plus dusty hops, caramel and Belgian-style yeastiness. The body is thinnish but sessionable. The flavour mix reminded me of a skinny, low-abv version of the weizen doppelbock - toffee, wheat, bananas and clove. I’m not at all sure how true to style this is (minimal experience of Alts), but I liked this one. Can see myself coming back to this if it lasts at the pub. (Draught at brewpub)

The attention to detail is evident in the our of a good coppery colour and creamy head. The nose has a definite phenolic touch that detracts a bit from the stated maltiness and low hop aroma. I like the dryness on the back palate and slight fruity esters.