Two regular dudes who happen to be huge fans of American craft beer.
By scot in Home Brewing on Tuesday, February 23rd, 2016
Rye IPA didn’t last long. The 28 bottles lasted only five weeks from bottling day. Typically it takes two weeks for a beer to fully carbonate once it has been bottled. Rye IPA was juiced in about a week.
Once I had my first bottle I noticed myself turning to this beer on a daily basis to satiate my craft beer needs.
Look: Pours mostly clear but enough particulate remains to create a golden hue. Huge amounts of white, billowing foam fill the glass. Retention is solid while the foam thickens as it recedes. Lacing begins as the foam falls back, leaving sticky wisps.
Aroma: Good amount of rye spice and hops. Hop profile is floral, citrus and mango. Pleasant.
Taste: Caramel and sweet up front, both mild. Citrus and floral hops mingle through out, joined by mango in the finish. Rye is bright, helping the beer finish crisp.
Drinkability: Medium body. Medium carbonation. Lots of lacing.
Overall: The strong showing of beers that I been brewing lately continues. The spiced bitterness added to the finish of the beer, mixing with the citrus from the hops made for a very pleasant experience.
This is top three beers that I have brewed. Period. I could easily argue it is the best. I will have to drum up another batch or three this year. Early spring is the next target. I want to drink this all summer. Enjoy!
Useless Fact: The average secretary’s left hand does 56% of the typing.
Tags: home brewing, rye ipa