title_body: Red Lager Recomendations and what flavours make a beer a "Red Lager"
upvoted_answer: The red color usually comes from certain kinds of caramel malt, which comes in a range of colors but is usually used to make a sweeter, fuller-bodied beer than everyday pale ales and lagers. In this way, they're very similar to amber ale/lagers, and the difference can be very subtle and is very subjective. If you like one, you'll 99% of the time enjoy the other. Most of what you mentioned- like Dos Equis and Yuengling- are marketed as ambers.
  That said, I looked up Honest Lager, and Walkerville markets it as Märzen (sometimes but not always the same as Oktoberfest) It's less hoppy and more full-bodied than a Pils or other pale lager, and tends to be reddish or amber in color. If you look a the German/import section of your local beer store or supermarket, you should be able to find an example of something similar, just look for the words &quot;Märzen,&quot; &quot;Oktoberfest,&quot; &quot;Festbier,&quot; etc. A Munich-style Dunkel would also probably be right up your alley.
  Key words I would use: sweetish, medium-bodied, balanced, caramelly, toasty. But just think about different foods and aromas while you're drinking, and see what your impression is. Everybody's different.
  If you do want to use the BJCP guide, just remember that they're designed for judging homebrew competitions, and professional brewers don't have much reason to pay attention to them. So if you pick up a beer and it doesn't match up with its BJCP style, it's not a catastrophe, and the beer is still perfectly good!