RATINGS: 13   MEAN: 3.72/5.0   WEIGHTED AVG: 3.41/5   SEASONAL: Special   EST. CALORIES: 270   ABV: 9%
Rye², which is a double pale ale, aged on light and dark toasted wood chips. The chips were soaked in Woodford reserve for 1 month and then the beer was aged on the chips in the cask for 1 month.

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kp (10881) - Woodstock, Georgia, USA - FEB 24, 2008
UPDATED: FEB 24, 2008 Name: Rye Squared Reserve
Date: 11/08/2007
Mode: Firkin
Source: Twains
Words: woodford reserve

Appearance: hazy dark copper, fine beige head, solid lace,
Aroma: sweet caramel aroma with lots of oak followed by more whisky sweetness,
Flavor: sweet caramel and wave after wave of vanilla flavor, hops offer good balance but stay in the background, lots of woody oak, hint of alcohol grows and combines with the vanilla for a hot buttered rum character, light bitter finish,
Overall: sweet vanilla and oak rules this beer and turns it into something totally different
-------- /> Name: Rye Squared Reserve
Date: 01/26/2008
Mode: cask
Source: acat

still the wonderful sweet caramel and vanilla with oak and a touch of hops for balance,

Aroma: 7/10; Appearance: 7/10; Flavor: 8/10; Palate: 7/10; Overall: 16/20
Rating: 3.9/5.0
Drinkability: 7/10
Score: **4

CaptainCougar (7134) - Columbia, Maryland, USA - JUN 14, 2009
UPDATED: JUN 16, 2009 On cask 1/26/08 at the Atlanta Cask Ale tasting: Pours a transparent deep golden bronze with an airy off-white head. Fresh oaky nose has great complexity and sweet caramel notes along with some grapefruity hops. Body starts fairly full and rich with some sweet sticky caramel, woody oak and bittering citrusy hops with some hop resin and alcoholic warmth toward the drier crisp finish. A nice variation of the original Rye Squared.

ChainGangGuy (4958) - Woodstock, Georgia, USA - FEB 12, 2008
Appearance: Clear, clean penny copper-colored body with a bubbly, off-white head. Smell: Bourbony -- but not too effusive, at least not to the level I was expecting. Smells pleasant and all, but the original beer seems lost, especially the hops. Taste: Caramel malts with plenty of sweetness and a strong, brash flavor of bourbon. Fair amount of wood. A few hops remain and do what they can to keep that sweetness in check. Boozey, bourbon-soaked finish. Mouthfeel: Light-bodied. Mild carbonation. Drinkability: Not quite as good as, oh, say the North Coast Old Stock Cellar Reserve Bourdon Barrel, but decent enough. Although, I’d really have rather had the straight-up, standard Rye².

jrob21 (4001) - Atlanta, Georgia, USA - JAN 27, 2008
On cask at Atlanta Cask Ale Tasting. One of the more entertaining oak aging jobs at the fest. I remember the original being much more hoppy and the rye coming through a little more as well. Either the oak aging or the time has muted the hops from the original. Still really nice oak and vanilla aromas and flavors.

aracauna (3754) - Georgia, USA - JAN 28, 2008
This is definitely less hoppy than the normal Rye2. The whiskey wasn’t overpowering. While this was a fairly solid aging job, I think I prefer the regular version better.

shp555 (2025) - Atlanta, Georgia, USA - FEB 15, 2008
Pours a nice copper color with very little head. Aroma is caramel, vanilla, some hops, and bourbon. Flavor is malty, caramel, bitter hops, and a warming bourbon finish.

RichJ7 (1175) - Cullman, Alabama, USA - MAR 30, 2008
Pours an almost layered orange/amber with a small white head and little carbonation. Big vanilla and oak presence along with a smattering of floral hops. Very sweet and malty for an imperial IPA ... a lot different from the regular rye2 as the vanilla and oak dominate. A lot sweeter than expected. Still, nice cask smoothness and a great flavor. Great brew.

jimbowood (1036) - Freeport, Georgia, USA - FEB 4, 2008
UPDATED: FEB 6, 2008 You know what I hate? When brewers soak thier beer in wood chips soaked in something else. I love barrel-aged brews, but think that the practice of putting wood chips in beer is amateur. Do you ever see this practice going over in the wine or spirits world? Anyway, too much whiskey soaked firewood chips in this one. Not a fan.

Hank1980 (966) - Athens, Georgia, USA - JAN 27, 2008
Tasted at Cask Ale Atlanta. My favorite of the 20 brews I tried. Aroma of oak, vanilla, & oatmeal cookies (maybe I was hungry). Taste was nice and smooth, not as hoppy as the regular Rye2. Vanilla and bourbon notes in the flavor. Very unique and enjoyable brew. The only one I tried more than once at the tasting. Hopefully they consider bottling this.

BrotherGrendel (787) - San Diego, California, USA - DEC 23, 2009
Pours a light orange-amber hue with a thin layer of tan head and sticky lacing on the glass. Nose is rye-tastic with hints of wheat and other bready malts, light tones of grassy hops. Flavor is bordering on rye dominance that transitions into bread/biscuit malts and big hop bitterness with flavors of resin and grassiness, finishes with a touch of bitterness with alcohol warming. Medium-full body, creamy texture, moderate carbonation. A decent rye-forward ale with a stiff bitter hop presence (I wouldn’t place it in a DIPA genre), plenty of alcohol heft present.... very drinkable nonetheless despite the 9%abv.

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