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Glacier Black Rye Bock 3.24 11

Glacier Black Rye Bock


Percentile
70
overall

bottling
unknown

on tap
common

Regional Distribution
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RatingsAverageScoreSeasonalABVStyle PctlServe in
113.52/5.03.24/5.0Special6.2%46.7Dimpled mug, Stein, Stem glass
Commercial Description:
This dark lager combines the characteristics of three winter beer styles. All three of these styles traditionally come from the colder harsher areas of Europe. The styles are (1) Black Beer (aka schwartzbier) originating from the former East Germany); (2) Rye Beer which at one time was only made in hardier areas of Eastern and Baltic Europe; and (3) Bock Beer which is widely known as a higher alcohol lager of Northern Germany. Our Black Rye Bock has a distinctive bitter chocolate palate and black color reminiscent of a black beer. The spiciness from the rye malt shines through in the flavor. The high alcohol balanced with malty sweetness rounds out this cold season bock. Smooth drinking with a punch makes this lager a perfect quaffer for our Arctic winter.
Oak Aged: A distinctive chocolate palate, rye spiciness, high alcohol and malty sweetness round out this black colored beer. Aged ten months in red wine barrels from Silverado Vineyards to add flavors of vanilla and coconut.
 Most Recent Top Raters Highest Ratings Who's Rated This?  
thorongil2 (82), , Ontario, Canada
3.3 Aroma Appearance Flavor Palate Overall
5/103/56/104/515/20
Nov 27, 2009  
(tap) very dark brown colour; aroma and flavour of roasted malts; creamy palate


 AmEricanbrew (2021), Almost, Texas, USA
3.7 Aroma Appearance Flavor Palate Overall
7/103/58/104/515/20
Nov 11, 2009  
Black with a tan head. Mild aromas of dry wood, black malts and spicy rye bread. Smooth medium body. Dry bakers chocolate flavor at first, with mild spicy rye bread and a vanilla sweetness to finish. Very good. Draft@ Glacier.


 savnac (455), Palmer, Alaska, USA
3.8 Aroma Appearance Flavor Palate Overall
7/104/58/104/515/20
Sep 5, 2009  
Oak aged version on tap @ the brewery. Pours black with a very small tan head. Aroma of dark roasted barley, bourbon, bread and chocolate. The taste is sweet malt with a bitterness that comes from the big roasted grains. This is a medium bodied beer with a very low carbonation and a smooth silky mouth feel. Great beer overall and will go out of my way to get this again. Superb.


 dm9831 (1168), Monee, Illinois, USA
3.1 Aroma Appearance Flavor Palate Overall
5/103/56/103/514/20
Mar 11, 2008  
FoBAB 04. Jim Beam Barrel aged. pours black with brown ring. the nose was kinda sweet, but the beer slips down easy with a big beam dominance. enjoyable, and reminds me why i llike sour mash.


 aracauna (2427), Georgia, USA
3.6 Aroma Appearance Flavor Palate Overall
8/104/57/103/514/20
Jun 25, 2005  
I had the oak aged version of this beer. Clear, black-ruby color with a good head. Big vanilla-oak aroma, same in the flavor. The wine from the barrel doesn’t come through much.Chocolate malt. The beer is good, but the barrel overwhelms the beer.


 NeonLX (258), Wisconsin, USA
3.4 Aroma Appearance Flavor Palate Overall
5/104/56/104/515/20
Jun 22, 2005  
I tried the cask-aged variant in a pint glass. Midnight black with slight red tinge around the edges and medium tan head. Very sweet aroma. First taste is overwhelmingly sweet, almost like a porter with some Yukon Jack poured in. Slight smokiness in the taste as well. Sweet all the way down with some alcohol notes in the background. One pint of this really kicked me in the @ss.


 JoeM500 (1876), Chicago (little italy), Illinois, USA
3 Aroma Appearance Flavor Palate Overall
6/103/56/103/512/20
Nov 15, 2004  
FOBAB’04: Black and still, nose was mix of chocolate and racecar tires. Forest fire smokiness and vanilla. Thinner than I expected, but a lot of smokey flavor, albeit some rubber character.


 jaymobrown (1363), Chicago, Illinois, USA
3.1 Aroma Appearance Flavor Palate Overall
7/103/55/103/513/20
Nov 10, 2004  
FOBAB 2004: Funky, burnt rubber. Creamy. Sort of like burning oak flavors. Some sweet vanillas. Good nose, the taste wasn’t so great. The oak aged process left too much burnt wood taste.



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