RYE WBC and next competition beer

Hi all

We missed Mike yesterday and lots of man love was sent to him for a speedy recovery.  We especially missed the fact that we didn't get to try his beer in the 7 entries that were judge by Dion (who like a crystal clear beer), Neil, Kieran and myself.

Sam from Hashigo Zake was the winner with his Rye Pale Ale with equal seconds between Dale with his traditional Roggienbeer and Llew with his Rye Wine.  In fourth, but a far way back in the scoring was Steve from HZ with a smokey, Golden Ale.

Shiggy took out the wooden spoon and as declared American Red Ale as the next challenge.  From what I can discover, this is basically an amber.  Not sure how the info below will come through but google it!

Red Ale Usually a burnt sugar quality, from crystal malt, which may be balanced with discreet or enthusiastic amounts of hops. A deep amber style, much more hop-forward than its Irish cousin. ABV: 4.5-6.0 GLASS:American Shaker Pint Brewing Sharkbite Red Ale 2008 Bronze GABF American-Style Amber/Red Ale Green Flash Brewing Co. Hop Head Red  2009 Bronze GABF American-Style Amber/Red Ale

10B. American Amber Ale

Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.

Appearance: Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.

Flavor: Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.

Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.

Overall Impression: Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).

Comments: Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).

History: Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.

Ingredients: Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrusy flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.

Commercial Examples: North Coast Red Seal Ale, Tröegs HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill’s Firehouse Amber Ale, Mendocino Red Tail Ale, Bell's Amber