Uncap It, and Smell It
When you uncap this beer, pour it, consider it, and something will very quickly intrigue you. That is its aroma.
Without our sense of smell, what we approach and taste would be very bland and monotonous, and effectively very simplistic. In my opinion, to smell a beer activates a process of analysis rapidly succeeded by a synthetic experience. A synthesis that has already calibrated our opinion.
We already have an excellent idea about the chemical reactions from the malt (bready, nutty, burnt, chocolate, roasty, etc.), from the hop (precisely its bittering properties, and its distinct personality) and from the yeast (although we consider that its character is less noticeable below 7% ABV, and what we have here is at 5.3%).
This American amber ale produced by Rogue Ales (Ashland, Oregon, USA), founded in 1988 by Jack Joyce, Rob Strasser, and Bob Woodell, exudes a fantastic nose — slightly vegetal, peppery, and even a bit soapy. But above all the aroma is profoundly malty: vanilla, caramel, bread, nougat.
At this stage, even before the first sip, we have a pretty precise idea of what this bottle is capable of. In this case, a (deeply American) version of the Irish red ale style, with its low hop aroma (but not afraid of it!) and roasted grain (toffee) flavour. An easy-drinking (refreshing) ale, smooth and balanced, with a clean (and generous) finish.
I wish you a nice aromatic experience…