Irish Ales or “Irish Reds” are rarely brewed on Long Island — perhaps because we aren’t in Ireland. Nevertheless, the borrowed style seems to have been almost ignored once people realized they could order a Bourbon Barrel Bacon Doughnut beer. The style has waned in popularity here in the United States, with newer and bigger beers coming along and dominating. It reminds me a bit of Counting Crows’ popularity in the 90’s. “But I always liked Counting Crows” you might say. Well good, me too. I also like Irish Reds. So I’m bringing it back to a beer I have liked for years, and I even found one made ‘round here. The ale pours an amber-red with a brown core and a finger head that barely leaves a trace. The nose is warm and sweet, with ginger, nutmeg, allspice and brown sugar. There’s a strong starchy aroma that brought a vision of cooked…