I poured my Irish Red from it's 12oz. bottle to a Pint Glass.
Appearance: Very Dark, the only way I know it's red is holding it up to bright light. Less than a finger of tan colored head, which dissipates very quickly, but does lace the glass well on it's way to empty.
Aroma: A distinct fruity aroma, and an herbal mark.
Taste: Light Hopps flavor, followed by malty caramel sweetness, finishes with a roasted bite that goes a bit overboard, far enough to say burned. A slightly too bitter aftertaste from the burned flavor.
Mouthfeel: Medium bodied, but under carbonated.
Drinkability: Though the finish is bitter the beer is still very drinkable. It' s been really good with food and for cooking though certainly not quaffable .
Notes: It tastes like a red but looks like a brown lest held up to the light, where you can see its red tint. Entirely too dark to fit the style and the head retention is nothing short of failure, though the way it laces a glass is nice. Also disappointed in the markedly burnt taste, otherwise it would be right on.
I believe I have diagnosed the two major issues with the beer and will correct them in future brews. First the burnt taste comes from adding my extract while my brewpot is still on the heat. The syrup falls straight to the bottom and scorches, easily correctable and won't be a problem again. Second the carbonation and head retention problem. I sterilize my bottles in the dishwasher and as we know dish detergents contain surfactants so that water doesn't spot. This chemical works in direct opposition to head formation and retention. So in the future I will run the dishwasher empty to make sure none of the detergent is left behind, then sterilize the bottles.