Style: Irish Red
Grain: Pale Ale, Munich, Crystal, Roast Barley
Fermented with English yeast
Tasting notes: lightly toasted walnut, toffee, plum
Pair with: Pork BBQ Nachos, Cochinita Pibil tacos, Fish & Chips
Just like Steel Beam and Liffey, I made it a point to brew an Irish Red Ale every year for my wife and my big St. Patrick's Day party. Unlike those beers, though, the red would change every year. There's a fun flexibility in this style as it's just not that clearly defined. In the early months of each year, breweries across the US roll out their interpretation of the style, but it's difficult to come across any in its homeland of Ireland. The history of the style is contested, but my take on it is that it's an Irish version of the English Bitter - a low ABV ale (that really isn't very bitter at all) meant to be drank in great volume. It's a middle ground of sorts between crisp pale lagers and chewy black stouts.
Why name it Killer Squirrel? There truly is an elusive killer squirrel in Borneo. And there really were multiple squirrel attacks in New York City recently. And red squirrels are finally making a comeback in their homeland of Kilkenny, Ireland - which happens to make one of the world's best Irish Red Ales. So whatever we can do to appease their wrath is ok in my book. I, for one, welcome our new squirrel overlords.