JCB (3999) - Durham, North Carolina, USA - AUG 14, 2007
3.5 AROMA 6/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 14/20
12oz bottle, hand-bottled by my Secret Santa. Thanks, Santa!!! Very interesting beer. For some reason, I’d forgotten this was rye-based even though it’s on my wants. But wow, there’s no mistaking it once you tuck into this one. A nice full body, fairly thin head, but the flavor is very distinctive - caraway seeds abound! If anything, it’s slightly too one-dimensional, as enjoyable as this aspect is. Still, a very enjoyable brew.
Leafs93 (1518) - Dunmore, Pennsylvania, USA - FEB 27, 2011
3.5 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 15/20
Pours dark brown with tan hea. Aroma is caramel, vanilla, rye and woodyness. Taste is sweet with a smewhat creamy mouthfeel.
Grandpa (327) - Verona, New York, USA - AUG 14, 2007
3.4 AROMA 5/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 15/20
On draft in Princeton. Redish brown with a minimum head. A real strong beer with a light rye taste compared to their Jewish Rye. Nicely balanced with a mild, sweet finish
shp555 (2024) - Atlanta, Georgia, USA - AUG 17, 2007
3.3 AROMA 6/10 APPEARANCE 4/5 TASTE 5/10 PALATE 3/5 OVERALL 15/20
Pours a deep brown color with a light brown head. Aroma is malty, with lot rye, and caraway. Flavor is rye, with lots of caraway and a bitter finish. Like drinking rye bread.
Glouglouburp (5883) - Montreal, Quebec, CANADA - SEP 12, 2007
3.3 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
RoggenbockAlmost clear brown body with a little beige ring of foam. Strange aroma that I have a hard time to put into words. At first it felt like leavan, rye, bagels, hints of baking soda and all kind of aromatic elements that we find in bread products. But eventually I decided that it smelled like those cheese-less oil and herbs “pizzas” from the supermarket. I wasn’t too crazy about it to tell you the truth. Taste is more of the same and remains rather aromatic even in mouth, perfumey even. Everybody else around the table were found of it so the problem wasn’t the problem. A different and original beer that will please many. To me it was very interesting but not very good. Moderate Triumph Roggenbock.
awaisanen (1304) - Fond du Lac, Wisconsin, USA - NOV 12, 2007
3.3 AROMA 7/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 13/20
GABF 2007. Mostly transparent, ruddy mahogany color with a tall layer of creamy beige head. Toasted caraway seeds, caramel malt, and freshly baked Jewish rye bread. The rye presence is exceptionally bold and strong, but I find the caraway seed spiciness to dominate too much. Light bodied, gently carbonated mouthfeel. The rye flavors actually come across more thinly than expected, and the spicy caraway seed flavor just explodes over the palate. I haven’t tasted a caraway seed flavor this intense since the top came off my spice shaker while seasoning some sauerkraut. Dark pumpernickel bread lingers in the final smack. Far too spicy; I’m really hoping that the spice character is intentionally added, and not just a by-product of the rye used during brewing. With more restraint, I could see this being exceptional.
MaiBockAddict (1497) - Good Beer Bar Deprived, New Jersey, USA - OCT 5, 2003
3.1 AROMA 8/10 APPEARANCE 4/5 TASTE 5/10 PALATE 4/5 OVERALL 10/20
UPDATED: OCT 24, 2003 Crazy Idea. Smells and tastes like fresh rye bread. A little over the top, but worth trying at least once. Very sweet, yet you can taste the caraway seeds.
arjoseph (634) - Chicago, Illinois, USA - JAN 3, 2009
2.9 AROMA 6/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 11/20
GABF 2007. This smelled and tasted of straight up caraway seed, like it was concentrated and liquified. It’s not bad, but I’d like some more balance of flavors (like some more characteristic maltiness, although there is some chocolate lurking underneath). Don’t really know what to make of this.
Ernest (5929) - Boulder, Colorado, USA - NOV 17, 2006
2.7 AROMA 5/10 APPEARANCE 2/5 TASTE 6/10 PALATE 3/5 OVERALL 11/20
Multiple samples, GABF 2006.
Body is murky dark brown.
Aroma is moderately malty (toasted bread), with a very strong note of caraway seed.
Flavor is moderately sweet, lightly acidic, lightly to moderately bitter.
Finish is lightly sweet, lightly acidic, moderately to heavily bitter.
Medium body, watery texture, lively carbonation.
Ok, here’s the thing. Many people think of "rye" as "rye bread", a concoction which is almost always fairly heavily spiced with caraway seeds (which have a very strong and distinct aroma). It is the seeds’ smell that most people THINK is the smell of rye, which is of course not true (try making bread with rye but no caraway seeds, which I often do for the rye’s nutritive qualities). So, saying this smells like rye is not entirely accurate; although there is definitely a bready/toasty malt character, it smells primarily of caraway seeds. Furthermore, the samples I had were indeed so heavily spiced that this, to me, qualifies as a Spice/Herb/Vegetable styled beer. I really couldn’t find much underneath all the caraway, and it was unbalanced in the mouth somewhat (more bitter than the malt could withstand), so I regrettably must go against the grain on this one.
hbmason (1087) - Shoreline, Washington, USA - APR 17, 2011
2.6 AROMA 5/10 APPEARANCE 2/5 TASTE 6/10 PALATE 2/5 OVERALL 11/20
On draft at the brewery, Princeton location. Poured a sarkish murky brown with a nice head. Licorice came through strong in both the aroma and taste.