Highland Gaelic Ale

I've been to Ireland twice, both times for school. The first time, I spent all of about four or five days there with a wild group of film students, including my husband, who had his first Guinness in a pub in Temple Bar. A stern Irishman watched him drink it to be sure he finished the whole thing. Apparently such things are taken very seriously there. The second time I went to Ireland was for a poetry class, and I got to stay at the dorms at Trinity College, which were pretty nice despite having a single bathroom per floor. Also there was one window that wouldn't close, so it was perpetually 60 degrees in the room, which was mitigated by the fact that we had an electric kettle in the kitchen. I had never seen such a thing. It was truly a miracle to me.

I say this by way of introduction to Highland Gaelic Ale, which is actually neither from the Highlands nor Gaelic but is certainly an ale. Okay, it is sort of from the Highlands, but the ones in North Carolina. It's an American amber ale, along the lines of St. Rogue Red or Stone Levitation. It's basically an American pale ale with colored malts added to give it the red tinge and a maltier flavor than a regular APA.

This particular amber ale is reportedly creamy and balanced, with a nice caramel malt flavor and even some floral undertones. It also has a hoppy overtone and a medium body, not too robust or too light, and not as bitter as an IPA by any stretch. The various drinkers enjoyed it and said they'd gladly drink it again. In the hierarchy, this would not be a starter beer unless you were planning to move on to a stout or porter after; you could start with a pilsner or witbier and move on to this as a closer, as this isn't as filling as a stout so you could drink more than one or two if you were so inclined.

Just the facts, ma'am: Highland Gaelic Ale, Highland Brewing Company, North Carolina, American amber ale, 5.8% alcohol by volume, 32 IBU.