Rye is a hearty and rustic cereal grain that has long been favored by the distilling industry. In recent history brewers have been using it to add flavor, character and malt complexity. This flavorful grain has been embraced for its signature spicy, black pepper-like flavors and complex dryness. Brewers have used it to embrace “sweeter” caramel malts, spice up lighter beers, and counter balanced it with fruity hops.
Off white foam on top of a toffee amber body. Aromas of soft spice and lychee fruit. Flavors of gingerbread meld with fruitiness and spice. Finishes with a touch of rum, maple, and vanilla.
Smoked meat, bacon, pulled pork, bratwursts and fresh sausages. Roasted root vegetables. Winter sandwiches, such as a reuben or croque monsieur. Smoked cheeses such as gouda, or sweeter cheese such as chevre or fromage blanc.