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In contrast to pale ales, Dublin Red has a richer body and mouthfeel as well as a stronger caramel malt flavour with subtle notes of toffee. However, darker malts such as chocolate are avoided to ensure the amber beer in question doesn’t cross the colour threshold and present a hue and taste closer to that of brown ale. Generally, nearly all hops used to create an Irish Red ale are also home-grown, which allows for hints of citrus, pine and sometimes even tropical fruit to shine through.

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