Description
A deep reddish brew with medium body and carbonation. This toasty, malty, and dry pale ale has a depth of hop taste and roasty notes in the palate and finish and blends the rich malty character of an Amber Ale, the crisp hops of an American Pale Ale, and the roasty, nutty flavors of an English Brown.
The Red Snapper recipe was conceived as a home brew recipe in Matt & Rene’s Ypsilanti kitchen long before it became commercially available. Named after good friend and fellow ultimate Frisbee player Don “Red Snapper” Staub, it was first “released” to much approval at the 1992 Poultry Days Chicken Festival and Frisbee Tournament in Versailles Ohio.
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Estimate based on the Widmark formula. Indicative only, does not replace a breathalyzer.
⚠️ Alcohol abuse is dangerous for your health. Drink responsibly.
Legal limit France: 0.5 g/L (0.2 g/L for new drivers).
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