Hudspart (307), Hudsonville, Michigan, USA Aug 15, 2008 On tap at the brewery: Pours brown with little head. Aroma of hops, spices and bourbon (which you can barely taste). Very good. Philip (378), Illinois, USA Aug 12, 2008 Great Taste 2008. After drinking a lot of the regular, then trying the charred, I now had the chance to taste the BA. Strangely enough, I think the others are better. This was a solid with the great notes of spice and the wonderful color I’ve come to appreciate so much about Red’s Rye. Notes of butter, orange peel, and nutmeg contributed. However I thought the barrel distracted from some of the complexity, not because the barrel ageing overwhelmed the beer, but simply because I found it a bit distracting. The hops were a lit out of sync with the barrel. Tmoney99 (3503), Cincinnati, Ohio, USA Aug 12, 2008 Draft sample at MBGF Summer08. Poured a dark brown color with a moderate frothy off-white head that mostly lasted with excellent lacing. Moderate to heavy roasted, citrus hop and woody aroma. Medium to full body. Medium to heavy bittersweet flavor with a medium bittersweet tingly finish of moderate duration. Solid drinkable brew. polomagnifico (407), Saginaw, Michigan, USA Aug 4, 2008 On tap at brewery. Aroma of citrus hops, caramel, spice, and bourbon. Deep dark amber hue with a nice average sized off-white head that mostly diminished and left little lace. Flavor is resin pine hops, caramel, bourbon, oak, and a little spice. Palate is medium body and soft. A pretty good bourbon brew. Should try again. Silphium (2006), Lansing, Michigan, USA Aug 4, 2008 On tap at Founders. Murky orange-brown body, thin off-white head. Sharp nose with potent bourbon, oak, sweet, caramely malt, toast, and citrusy hops. Boozy and dessert-like. The body bowled me over with bourbon and buttery oak, the bourbon overwhelming the Red’s Rye characteristics. In fact, this beer tasted like a shot of bourbon with some lingering, residual hops and toasty malts added as flavoring. This would be excellent if the oak was toned down, and if there was a stronger fresh hops component.
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