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RATINGS: 25   MEAN: 3.56/5.0   WEIGHTED AVG: 3.39   SEASONAL: Special   EST. CALORIES: 255   ABV: 8.5%
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COMMERCIAL DESCRIPTION
Se-cal-le, Latin for rye, is a German style double bock brewed with this all too underappreciate grain, then lagered in High West Rye Whiskey barrels for 6 months. This unique brew, developed by Red Rock head brewer Kevin Templin and High West distiller Brendan Coyle is the first collaboration between the two since working together at Red Rock in 2006. Double bocks are a stronger version of traditional bock that was first brewed in Munich by the Paulaner monks, an order founded by St. Francis of Paula. Historically, doppelbock was high in alcohol and sweet, thus serving as "liquid bread" for the monks during times of fasting, when solid food was not permitted. The aroma is intensely malty with some toasty notes, and the flavour is very rich with noticeable alcoholic strength and very little hops. Finishing in Rye Whiskey barrels leads to a slight spiciness with hints of clove and dry oak. 8.5% alcohol by volume Please break bread responsibly


JasonG's rating

3.8
   AROMA 8/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 17/20
JasonG (776) - Salt Lake City, Utah, USA - NOV 30, 2011
bottle purchased from the location on 200 west - Pours a clear, deep ruby red color with minimal off white head that dissapears fairly quickly. Aroma has notes of whiskey, spicey winter rye, treacle, raisens, medium toasted dry oak, faint caramel, and the faintest note of star anise. Flavor has a solid Munich-driven malt character, with prominent caramel notes and oak, hints of whiskey that are not overpowering, along with vanilla and a faint roastyness. Finish is a bit on the sweet side. I would agree with others that the palate seems a bit thin, especially for everything else this beer is bringing. This is probably because it is slightly undercarbonated IMO. I think some extra CO2 would liven this up just a bit. Still, this is a really nice beer - one of the better Utah beers I’ve ever had. Although I think it falls just short of spectacular, in a state where creative beers are in a bit of a short supply, this really delivers. I hope that this is the future of Utah beer.


4
   AROMA 9/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
EdInSaltLake (672) - Salt Lake City, Utah, USA - DEC 11, 2014
Whiskey and caramel malt aroma. Vanilla, and subtle wood. Caramel flavor, and sweet malt. Whiskey/vanilla, ans some sweet tartness. Whiskey character is pretty well-balanced with the malt.

3.5
   AROMA 6/10   APPEARANCE 5/5   TASTE 6/10   PALATE 4/5   OVERALL 14/20
Tmoney99 (11090) - Cincinnati, Ohio, USA - OCT 28, 2014
Bottle shared by alexsdad06. Poured clear dark brown copper color with an average frothy brown head that lasted with very good lacing. Good toasted dark rye malt and dark wood aroma. Medium body with a smooth thick texture and soft carbonation. Medium sweet toasted malt flavor with a medium smooth dark sweet finish of moderate duration. Good doppelbock.

3.8
   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
alexsdad06 (5899) - Ohio, USA - OCT 16, 2014
500 ml bottle shared with the group. Pours a slightly hazy dark amber color with a small off white head. The aroma and flavor have dark fruits, sweet malts, a touch of wood, some hints of spicy rye whiskey, good body and mouthfeel, toasted bread, solid beer.

3
   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 12/20
DrSilverworm (6975) - Cincinnati, Ohio, USA - OCT 16, 2014
500ml bottle, thanks to local raters for sharing. 2013 bottle. Mostly clear red orange color. Thin ring of white head, some dots of lace. Toasty nose, dark fruit, wood. Dark fruit, mild oxidization in the flavor. Toasty spicy rye, and some alcohol, kind of vegetal, weird flavor to it. Moderate bitter taste, lighter sweet, kind of dry finish. Medium plus body. Smooth, kind of crisp lighter carbonation, with a sort of slick finish. Some tannic to to it. OK, but I’m not really fan. A little tannic, hint of tartness, dark fruit and something that reminds of stomach acid in the finish. Body doesn’t match the full creaminess of my favorite doppelbocks, doesn’t quite support the rye whiskey.

2.2
   AROMA 5/10   APPEARANCE 2/5   TASTE 5/10   PALATE 2/5   OVERALL 8/20
stevencon (464) - Tallahassee, Florida, USA - FEB 16, 2014
Bottle to glass. Muddy tan brown not much head. Malty brown sugar and plums aroma with some pulpy wood. Wood malt and plums starts but then it turns sour. The beer finishes with a sour apple vinegar taste. Definitely not to style and hopefully not intended. As an ode brune I’d rate it higher but as a doppel bock its not good. Serious signs of infection.

3.2
   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
rbrazell (1702) - Florida, USA - FEB 16, 2014
Thanks stevencon! Deep hazy ruby pour with a small bubbly white head sweet toasted bread aroma, caramel malts, brown sugar, pancake syrup and molasses. Flavor has a weird amount of vinegar and acid to it along with brown sugar and toasted bread. If you were going to tell me this was a sour red/brown I would be surprised. Not bad though with some green apple. Not sure how to rate this.....

3
   AROMA 4/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
GTAEgeek (1286) - Atlanta, Georgia, USA - MAY 7, 2013
Growler from the Suwanee Beer Growler. Dark brown, with a small, tan head. Aromas of cherries, rye, toast, and cloves. Sour flavor up front, with some malty sweetness. Heavy body, very syrupy, and acidic. This is more akin to a Flemish brown than a Doppelbock. Very sour and acidic.

3.4
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
5000 (6299) - Hardened Liver, Washington, USA - APR 28, 2013
Bottle:   Deep amber, small sudsy off-white head, sparce lacing.   Sweet biscuity nose, faint alcohol.   Not getting the typical Doppelbock aroma, nor the Whiskey barrels it was aged in.   Very bready up front, but not too heavy.   Moderate biscuit like malts, soft sweetness.   As it warms I do pick up a bit of Rye, but its not terribly strong.   Overall its very smooth, thankfully not an overdone bread bomb.   The Rye and Whiskey, as it warms, are very subtle.   I swear, I need a damn 750ml of this as this 500ml is going too quick before I can fully note everything.   Faint toasted marshmallow after the finish.   Body and mouthfeel are moderate.   Smooth, not too heavy, but the barrel aging needs to be a bit more assertive.   It is so odd because most breweries barrel age beers to the point you have no clue what the underlying beer is.   This one could have used a bit more barrel aging as far as I am concerned.   As is its smooth, not overly done in the bready sense, but its not as complex or entertaining as other barrel aged examples.   This one is much more subtle than others, but its still tasty.   Thanks for the bottle Dallas!


2.6
   AROMA 4/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 10/20
kayres (523) - , Georgia, USA - APR 14, 2013
Hazy copper with a thin tan head. Very solely aroma. Thin winey fruity and yeasty ---Rated via Beer Buddy for iPhone

3.9
   AROMA 8/10   APPEARANCE 5/5   TASTE 8/10   PALATE 3/5   OVERALL 15/20
Cybercat (3504) - Georgia, USA - MAR 14, 2013
Pours a clear, dark cola brown with a decent, if not too persistent, wheat head. Aroma has notes of roast malt, rye and whisky-soaked wood plus hints of hops and caramel. Robust flavor delights with earthy, fruity, oak, malt and cloves notes plus subtle whisky, caramel and hoppy tones. Smooth texture has good firmness, if not a whole lot of fizz. Go ahead, crack one open (but don’t crack yourself!)


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