Cold Snap | Rye Stout

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Cold Snap Rye Stout

When that Cold Snap hits and you need something to warm up, try rye!

COLD SNAP
ABV 5.3%
IBU 41
SRM 66

 

Tasting Notes

Head ~ Tan head that subsides quickly without lacing
Nose ~ Toasted pumpernickel, dark rye bread, chocolate cookies, and cold brew coffee
Mouthfeel ~ Full bodied and tingly
Taste ~ Chocolate/Toffee, Earthy Hop Notes, Toasted Dark Breads, Balsamic Reduction, Spicy, Smoky

Tasting Notes

Head ~ Tan head that subsides quickly without lacing

Nose ~ Toasted pumpernickel, dark rye bread, chocolate cookies, and cold brew coffee 

Mouthfeel ~ Full bodied and tingly 

Taste ~ Chocolate/Toffee, Earthy Hop Notes, Toasted Dark Breads, Balsamic Reduction, Spicy, Smoky

Fun Facts:

Winter lasts for 21 years on Uranus.

Around 90% of snow is air!

Why Rye?

100% rye. When asked how it was to brew with rye, head brewer Garret Haynes explained that it was actually quite a pain to brew with. Unlike barley, rye doesn’t have an outer husk to filter out some of the matter. Rye has a lot of beta-glucans which  becomes thick and sticky which is harder to work with. He was eager to use it for its unique and robust flavour. The rye gives the taste a tingly feel, feels more carbonated than it is. Feels tingly in your mouth. Whisky wash tasted so good that Garret wanted to turn it into a beer. It will be over 2 years until that whisky is ready. This was the first time that Garret brewed from a whisky wash. Our first two releases were beer inspired. This beer is whisky inspired.

The Best Style for #30BELOW Temperatures

Stout is a dark, full-flavoredd, and carfted with dark-roasted malted barley, which gives it a distinct cold brew, almost chocolately flavor that the bitterness from the hops balances out. 

The flavour of rye beer could be considered reminiscent of wheat beers. They are medium to light bodied and somewhat dry, rye beers are usually interesting grainy,  and have a slightly spicy flavour.


Fun Facts:
Winter lasts for 21 years on Uranus.
Around 90% of snow is air!

 

Why Rye?

100% rye. When asked how it was to brew with rye, head brewer Garret Haynes explained that it was actually quite a pain to brew with. Unlike barley, rye doesn’t have an outer husk to filter out some of the matter. Rye has a lot of beta-glucans which becomes thick and sticky which is harder to work with. He was eager to use it for its unique and robust flavour. The rye gives the taste a tingly feel, feels more carbonated than it is. Feels tingly in your mouth. Whisky wash tasted so good that Garret wanted to turn it into a beer. It will be over 2 years until that whisky is ready. This was the first time that Garret brewed from a whisky wash. Our first two releases were beer inspired. This beer is whisky inspired.

The Best Style for #30BELOW Temperatures

Stout is a dark, full-flavoredd, and carfted with dark-roasted malted barley, which gives it a distinct cold brew, almost chocolately flavor that the bitterness from the hops balances out.

The flavour of rye beer could be considered reminiscent of wheat beers. They are medium to light bodied and somewhat dry, rye beers are usually interesting grainy, and have a slightly spicy flavour.

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