Dark Horse Ginger in the Rye

Brewed by Dark Horse Brewing Company
Style: Spice/Herb/Vegetable
Marshall, Michigan USA

Serve in Lager glass, Shaker, Tumbler

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Notes from ebf. Pour has a brown color and an off white head. Aroma has rye, ginger, brown malt, and some hops. Mouth feel is light. Flavor has a nice rye bite, snappy ginger, a nice brown base, and some barrel.

Part of a long-delayed EBF/NotB backlog. Poured a hazy chestnut, smell was a GREAT combo of sweet and tart rye. Taste lived up to the smell with Rye, a resiny rind and some booze.

Reviewed from notes. Pours a moderate amber-brown color with an off-white head and a bit of spotty lacing on the way down. The nose carries a strong amount of ginger with some floral hops to balance it out. A bit of semi-sweet malt in the background. The flavor hits mostly with the ginger again. Not too overpowering, but getting close to the line. Spice and bitterness compete for attention. Medium body. Here is where things go downhill a bit – the ginger just really takes over and the feel is far too spicy. Overall, I like the use of ginger, but perhaps it needs to be taken down a notch, or something else needs to come in and offer a better complement.

Draft at EBF. Pours a hazy bruin amber body with an off white head. Very spicy aromatically. Some light floral notes and hints of ginger. Light pepper toned spices and light cinnamon. A modest warmth amongst the spices, quite nice.

Sample at EBF 2011.
Appearance : Clear amber.
Aroma : Lots of ginger with light rye spiciness.
Taste : Lots of ginger and quite spicy. Light hops and some malt.
Overall : Very unique stuff. Ginger is very powerful but I don’t think it’s too much (for a sample at least). Pretty unidimentionnal but very tasty. It is what it is (literally).

A very winter warmer-like beer. Lots of spice notes, heavy on the alcohol, everything working in nice harmony. One of the better beers of the festival.

Sampled from the tap at NotB. Poured hazy deep amber with a deep red hue with a thick yellowish gray head that lasted throughout the beer. Aroma had a good amount of ginger with a slight hop presence, sweet grains and a bit of a barrel backing. Flavor started with lots of ginger that mellows allowing a bit of hop to come out with a finish of sweet bread and barrel.

Pouring at the Saturday sessions of EBF. Pours a just clear ruby hued amber with a medium sized beige head. Ginger and whisky, spicy all over. Big ginger notes, warm and spicy. Nice ginger and spice, warm and smooth. Toasty and slightly boozy but still pretty smooth. Lingering ginger on the finish. Very nice.