For the 2nd amber submission this week we have the only brewery west of the Mississippi.
“This is by far, the best ale I have tasted in my entire life. It is simply magical. It makes my mouth water for more with every gulp.”
David Centola – Dublin, CA
Boont Amber Ale won the Silver Medal at the 2003 Great American Beer Festival, in the American-Style Amber/Red Ale category, has several other medals, as well, and was named the “best beer brewed in Northern California,” by the San Francisco Bay Guardian.
Boont Amber Ale is a medium bodied pale ale with a beautiful copper color, a robust head, and the rich flavor of caramel malt. This very smooth and exceptionally drinkable beer is excellent with steaks, chicken, pasta, and other flavorful meals.
As with all of our products, Boont Amber Ale is never sterile filtered nor heat pasteurized, and should be stored in refrigeration. However, to fully enjoy its rich and complex flavor, it should be served between 40° and 45°F
5.8 % Alcohol by Volume
“It’s bahl hornin’.”
Appearance: Pours a beautiful amber, the color of fossilized sap they make dinosaurs out of. Thick white head that reduces to about a half a finger.
Aroma: Biscuity caramel with some fruity and citrus hops.
Flavor: Smooth hop bitterness leads into caramel malt. Fruitiness is present and somewhat peach/apple/white grape like, possibly from the hops. Brown sugar and maybe a tinge of raisin, finishes caramelly sweet.
Mouthfeel: Medium body with low to medium carbonation.
Overall: For my tastes this is really really good. Bitterness is low but the fruity hoppiness is really unique. A lot of caramel malt in this one but it isn't too overly sweet. The caramel malt may be a little much for some but I love it. I am going to have to find a clone recipe for this because the hop complexity really throws me.