CraftRoots Red Rye Ale
Jodi Andrews, QA Cellar Supervisor, Isle Brewers Guild in Pawtucket, Rhode Island
“We’re living in IPA-challenging times, so one that really showcases malts stands out to me. This one, from a former colleague at BeerWorks Fenway in Boston really brings several malts to the forefront. Chocolate malt, wheat, Munich, base malt, and rye. The rye brings just enough spiciness so you can detect and recognize what it is. It has a caramel raisin character that is just so nice, too. It’s a red IPA, sure, but it really puts malt first.”
North Peak Hail Pale Ale
Thomas Kerns, owner and brewer at Big Island Brewhaus in Kamuela, Hawaii
“Most excellent beers are made with a harmonious blend of malted grains, mostly barley. On a recent trip, I discovered this tailgating beer made for the University of Michigan. It’s a wonderful example of a lighter session beer that has beautiful malt structure that carries the beer. It’s delicate and complex with 2-row, wheat, and Vienna as a base and some flaked adjuncts and acidulated malt to create a smooth dry finish that harmonizes the assertive well-chosen American hops.”
Ecliptic Brewing Capella Porter
Jason Carriere, owner and brewer, Falling Sky Brewery in Eugene, Oregon
“A great example of the integration of complex malt flavors in a traditionally very simple beer style. The caramel, chocolate, and roast flavors from the dark malts dance in harmony, so well-balanced that with each sip, it seems a different one takes center stage. And of course, this is the Pacific NW, so all that malt is well-balanced with a dry, earthy hops finish that gets you ready for the next sip.”