Dick’s Brewing Company - Dick’s Irish Style Red Ale

Dick’s Brewing Company’s Irish Style Red Ale is a classic take on the traditional Irish red, crafted to highlight balance, approachability, and malt-driven character. Pouring a deep amber hue with ruby highlights and a soft, creamy head, this ale is brewed with specialty malts such as Melanoidin and roasted Munich, which lend flavors of toasted bread, caramel, toffee, and a gentle nuttiness. At 5.2% ABV and a moderate 35 IBU, it strikes the perfect balance between smooth drinkability and satisfying depth, with subtle floral hop notes that lift the malt richness without overpowering it. On the palate, hints of light citrus and mild spice add nuance, while the finish remains clean, round, and pleasantly lingering. This versatile red ale pairs beautifully with hearty fare like corned beef and cabbage, shepherd’s pie, or pot roast, where its caramel sweetness and malt backbone complement savory richness. It’s equally at home alongside grilled sausages, pretzels with mustard, or earthy mushroom stroganoff, where the ale’s toasty grain character enhances robust flavors. For a touch of indulgence, try it with mild cheeses or roasted root vegetables, and you’ll find Dick’s Irish Style Red Ale to be a comforting, flavorful companion across meals and occasions.

The story of Dick’s Brewing Company goes back to the founding of Northwest Sausage & Deli by Dick Young in 1983. Having spent his adult life in the meat business, working at Chehalis’ Midway Meats in high school and founding Dick’s Meats in Rochester after graduation, Dick had made the decision to specialize in producing and smoking sausages and other meats. Not long after opening, he started selling sandwiches at the facility, turning it into a destination for those looking for high-quality grub and leading him to his next venture: brewing.

Unable to remain still for long, Dick began homebrewing in a major way in 1984, eventually building a 3-barrel brewing system in the back of the deli. By 1992, the popularity of his homebrew (he was exceeding the legal homebrewing production limits) led him to the decision to open his own dedicated brewing company, which opened its doors as Dick’s Brewing Company in 1994. A brewhouse was built next to the deli and production was located there until 2008. In that year, Dick opened a new, larger brewhouse, followed by a Tasting Room on premises in 2009.

Sadly, Dick passed away at his cabin that same year, but the family business is still going strong under the leadership of his daughter, Julie Pendleton. The brewery produces an impressive sixteen year-round brews plus five seasonals and a variety of limited-production beers. Dick’s original 3-barrel brewing system is still used for pilot batches to this day. For more info on the brewery or NW Sausage & Deli, visit them at dicksbeer.com.