poured a 22oz bottle into a goblet. There was no freshness date but I
assume it couldn’t be too old because I bought directly from the brewer
himself for $5 ($0.23 per ounce).
Appearance: Dark blood red with a purple or mahogany hue. Forms a small,
white, foamy head which never completely dissipates and leaves minor
Smell: Noticeable spice aroma plus perfume and flowers. Potpourri-like.
Taste: If you know me you know I’m not usually a fan of ginger or
overly-spiced beers, yet "Ancestral Red Ale" could definitely be
described as very gingery and spicy and I really enjoyed it. This is one
of those brews that defies classification. It’s has the color of an
amber ale, the yeasty character of a witbier, and the general palette of
a Christmas beer. The synergy between the three definitely works in its
A light ginger flavor is probably the first thing I notice about this
beer. It gives way to a fruity, malty character similar to that of a
British pub ale. Then the palette transitions to citrus and black pepper
thanks to the addition of coriander and bitter orange peel. There’s a
taste akin to Sangria here, but without any dryness or tartness. A
slight alcohol presence actually seems to aid the taste delivery. This
is quite an eccentric recipe and it fortunately it works out well.
Drinkability: While it’s true that "Ancestral Red Ale" is a robust,
spicy beer, it’s not aggressive on the palate at all. The body is on the
fuller side, but the mouthfeel is calm, smooth and soft. There’s a
slightly bitter aftertaste, but it’s easily tolerable. At 7.7% ABV it’s
on the heavier side with a hint of noticeable alcohol presence, but
nothing "hot" or overtly boozy. I could see this beer pairing well with
Japanese, Chinese or other Asian cuisine, or as a liquid dessert.