Serve in Shaker, Tumbler


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RATINGS: 448   WEIGHTED AVG: 3.82   SEASONAL: Series   IBU: 47   EST. CALORIES: 360   ABV: 12%
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Why Rye? A fair question, given this assertively flavored grain is more often associated with whiskey than with beer. Even in that arena, it has largely been eclipsed by corn and barley, the sources of bourbon and scotch, respectively. But when we procured some seasoned rye whiskey 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? Thus, Rye-on-Rye: a marriage of very similar, yet very different embodiments of this unique, distinctive grain. Two kinds of malted rye provide a spicy sweetness, giving way to notes of caramelized wood and the citrusy tang of Perle, Magnum and Saphir hops before easing into a dry, lingering finish. Rye-on-Rye’s body and character make it the equal to any sort of hearty stew or aged cheese. At the risk of seeming redundant, might we suggest pairing it with a classic pastrami-on rye? A rye beer with a hint of rye whiskey aroma, alongside a rye bread sandwich. Why not?

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
notalush (4765) - Denver, Colorado, USA - FEB 26, 2010
Cloudy, medium red color - fizzy head that dissipates quickly - effervescent body - strong rye whiskey aroma, with assertive but not overpowering toasted oak, coconut - spicy rye and minty hops - medium, tingly carbonation in the mouth - loads or rye in the flavor - hard to tell how much is the beer, and how much is the whiskey - moderate sweetness up front makes way for strong toasted oak, followed by dry bitterness, equal parts peppery hops and rye - spicy alcohol - finish is all whiskey, but not in a bad way - a little too much oak lingering on the tongue - it’s good, but it needs some substantial mellowing time.

   AROMA 8/10   APPEARANCE 4/5   TASTE 6/10   PALATE 4/5   OVERALL 15/20
theisti (3175) - Leawood, Kansas, USA - MAR 30, 2010
750 ml corked and caged bottle purchased at Rimanns in Prairie Viallage, Kansas. No 3043 of a total of 12148 bottles produced stated on label. Batch number 2010-1 01/13 stamped on back. Pour is a hazed orange copper with a fast building three inch off white head. The head is quite thick, and falls slowly with coating lace. Looked pretty in the Boulevard Saison tulip. Aroma is the grainy spicy Rye up front, with toasted malt and a nice soft woodiness. Behind this is a subtle citrus element that integrates nicely and adds depth. The taste starts with some fairly hot woodiness, decent amount of Rye booziness, followed close behind by the grain and spice of the rye from the nose. The toasted malt and sweet caramel come out midway through the taste, and the citrus hops lend to a bright dry finish. Really interesting transition of flavors - normally I notice alcohol heat at the back of a beer, in this one it is up front. The aftertaste features more whiskey booziness. The palate is medium bodied, active spritzy carbonation and a dry finish the lingers with the wood and Rye. Overall, a unique and well brewed beer.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
BMan1113VR (7820) - Los Angeles, California, USA - APR 2, 2010
Bottle number 4342/12148 thanks to BarZigKin. Pours with a huge off-white head and a hazy reddish brown body. Great lace. Aroma is smokey, spicy, whiskey, woody. Taste is smooth and creamy. Spicy rye, wood and pepper. Spicy and earthy hop presence. Light bubbles. An extremely interesting beer!

   AROMA 8/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 16/20
ditmier (1508) - Boise, Idaho, USA - APR 2, 2010
2010 Bottle #4560 of 12148 - Pours clear and dk amber with a massive tan head...aroma is full of wood and booze, spicy rye, burnt malt, toffee, tannin...flavour is similar, rye grain, astringent wood, grain alcohol and dirt...I love rye, so I dug this bottle, but there are some elements I could see people not liking...over the top wood (it is Boulevard afterall) and uni-dimensional profile.

   AROMA 7/10   APPEARANCE 5/5   TASTE 9/10   PALATE 4/5   OVERALL 12/20
bookman10 (621) - Osseo, Minnesota, USA - APR 4, 2010
Pours a lovely golden-orange with nice, thick, creamy head. Some sweetness (a little too much?), along with fruity notes (raisin, spice, clove) and whisky bitterness. Truly an interesting experiment and worth a try, but just really not to my taste (the sweetness turns me off).

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 14/20
blutt59 (5999) - Dallas, Texas, USA - APR 10, 2010
bottle, thanks to barzigkin, bright amber pour with white foam, caramel cola aromas, fruity flavor of coke and rye, finish is medium lasting

   AROMA 7/10   APPEARANCE 3/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
travita (3839) - Frisco, Texas, USA - APR 28, 2010
Bottle, thanks to barzigkin. The smell is rye, malts, sweet, caramel, and hops. The look is clear, deep amber in color, beige colored head. The taste is malts, rye, heavy alcohol, caramel, sticky, and whiskey. A little different.

   AROMA 7/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
j12601 (6584) - Poughkeepsie, New York, USA - APR 28, 2010
Bottle at the Rosso release at Captain Lawrence. Pours a light hazy tanned brown with a thin beige head. Clean vanilla, with a little isopropyl behind it. Spicy, toast, big carbonation and a nice pudding flavor. A bit of warming alcohol on the big bourbon filled finish and some ample wood notes.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
BBB63 (5943) - La Porte, Indiana, USA - APR 30, 2010
Bottle and served in tulip: Pours a caramel hue with an initial nice fluffy head and clingy lace. The aroma has notes of whole rye bread, mint from the Perle hops and dankness from the Magnum hops, caramel and toffee, lots of rye whiskey and oak, and a touch of smoke. The taste pretty much follows suit of the nose with rich brown malts, rye bread and rye whiskey, moderate hop bitters and fruitiness, oak and mineral earthy finish. The mouth feel is snappy and aggressive with a grainy twang. Overall a successful attempt at placing a rye brew in rye barrels, I would have love to see this with a splash of darker malt or the other direction with more hop profile. Right now it is a tweak away from something special.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
HonkeyBra (3247) - Lemont, Illinois, USA - MAY 22, 2010
Deep, muddy red pour with off white head. Aroma of strong oak, pungent earthiness, rye bread, salty meat. Strong salty rye flavor with some caramel and toffee malt peeking out. The rye whiskey is present and prevalent but good. It compliments the rye in the beer and keeps the beer from being sweet. Lots of salty, meaty wood and spicy rye. Medium to thick mouthfeel with nice carbonation. Finishes with whiskey. Pretty unique.

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