Follow-Up Tasting: American Rye Ale (Beer #23)

December 14, 2011 by Jack

American Rye Ale. It’s a style that I didn’t know before I brewed it. I like rye beers like Hop Rod Rye from Bear Republic, so I thought I’d have a go at making one. I learned that American Rye Ale is quite a bit different from Hop Rod, which is described on their site as “A high gravity IPA brewed with 18% rye malt.” No, American Rye Ale is something altogether different. I don’t really like it. It’s, well, bland. But the MBC drinkers in my family sure did like it! They tore through the keg on Thanksgiving and now it’s nearly kicked. On to the tasting!

Hazy pale golden. Bright white head. I had to cheat to get a head to form (barely crack the faucet open so it froths the beer), but the head that created lasted for several minutes, eventually falling to a thin layer of foam.

Lemony and biscuity. Sharp and soft at the same time. Considerable wheat aroma. A hint of rye-like spice. Just a hint. A touch of spicy hop aroma and a fruitiness that reminds me of crisp white wine such as sauvignon blanc.

Bready, grainy base malt flavor complimented by softness from wheat and spiciness from rye. Modest bitterness carries through from the semi-dry attack to the crisp, dry finish.

Medium body. Creaminess bolstered by the carbonation. Light warmth on the finish.

Overall Impression
Not my style of beer, but I do belive it was well brewed & fermented. It’s easy drinking and is not at all unpleasant. I’m shipping it off to the competition in Akron to see if the judges agree.

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