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Rye On Rye

Barrel-Aged Rye Ale

Why Rye? This assertively flavorful grain is more often associated with whiskey than with ales. Even in that arena, it has largely been eclipsed by corn and barley, the sources of bourbon and scotch. But when we procured some seasoned barrels from our friends at Templeton Rye, we asked ourselves, “Why not?” Why not brew a rich, tawny rye ale, then mellow it in the warmth of charred oak rye whiskey casks? Two kinds of malted rye provide spicy sweetness, giving way to notes of vanilla, charred oak and the citrusy tang of Citra and Styrian Golding hops before easing into a dry, lingering finish.

Recommended Glassware: Tulip Glass
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ABV?
Alcohol
12%
IBUs?
Bitterness
33
EBC?
Color
58
AVAILABLE Available

750 ml

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TASTING NOTES

Aroma
Toffee, distinct and spicy rye whiskey, vanilla

Malt
Caramel, toffee, bread crust

Hops
Supporting, subtle earthy/spicy flavor and aroma

Balance
Malt, whiskey

Body
Medium to full

FOOD PAIRINGS

Pastrami
salted caramel ice cream
jerk chicken
bread pudding
bold cigars
HOMEBREWING

SPECIFICS MALT HOPS ADJUNCT / SPICE
Original Gravity22.5Cara 50CitraBrown Sugar
Final Gravity3.1Crystal RyeMagnumDark Brown Sugar
Boil Time70 MinutesMalted ryeStyrian GoldingDark Candi Syrup
Fermentation Temp66 FMunich malt-Dextrose
Yeast TypeScottish AlePale malt-Templeton Rye Barrels
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ACCOLADES


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