Learn about how we rate & review beers with our BJCP blind panel here
“Hoppy farmhouse ale brewed with rye, oats, and wheat and hopped with Australian and American hops. Fresh, lively, and hoppy when young, this beer also benefits from a bit of aging to reveal its _Brettanomyces_ character of farmhouse funk.”
"House mixed-culture... barrel-aged, rye-forward farmhouse ale with Hallertauer Blanc hops."
“Subtle spice character from rye complements the increased hopping rates and focus on Mosaic hops.”
Our spontaneously fermented impression of saison, brewed with New Jersey wheat, rye, buckwheat, and oats, dry hopped with Strisselspalt and Saphir.
“Four nuanced fermentations. Aged, sequestered, in select rye-whiskey and wine casks. Ergo a stoically brewed quad, with the spellbinding complexity of its medieval ancestors.”
Fudge cookies dipped in your favorite rye whiskey, decadent and rich.
“The rye asserts itself with clove and pepper in the aroma and flavor and contributes a full body. Pleasantly sour with notes of tart cherry, rustic earth, and vanilla from a year-plus of barrel aging.”
“Dark barleywine aged in Willett rye whiskey barrels.”
“One Ear is an unspiced ‘naked’ saison brewed with barley, oats, and rye. A free-rise fermentation develops a light fruit and pepper, while the assertive hopping profile creates a dry finish.”
“Aged in rye whiskey and bourbon barrels. Finished on toasted coconut, vanilla beans, cacao nibs, cinnamon, coffee.”
“Brewed with rye and spelt and hopped with Nelson Sauvin.”
“Our English barleywine aged for 18 months in Heaven Hill Rye Whiskey barrels.”
“Collaboration with Cigar City. Imperial brown ale aged in high-rye bourbon barrels.”
“Imperial stout aged in rye barrels and conditioned on vanilla beans.”
Rye pale ale lightly dry hopped with Simcoe and Michigan Cascade.
“Strong ale blended from seven beers aged in bourbon and rye barrels.”
“Imperial brown ale aged in a Heaven Hill rye barrel.”
Aged in Heaven Hill and Four Roses bourbon barrels and Woodford Rye whiskey barrels.
“Barleywine aged in rye barrels, then rested on toasted coconut and vanilla.”
“A blend of imperial stouts and barleywines aged in bourbon and rye whiskey barrels with toasted black and white sesame seeds, smoked sea salt, maple syrup, cinnamon.”
Imperial stout aged 15–17 months in rye whiskey barrels and steeped on ancho chilies, cocoa nibs, cinna-mon, and vanilla beans.
“Imperial stout aged twelve months in Rittenhouse Rye barrels with cacao nibs, vanilla beans, ancho chiles, and cinnamon sticks.”
2018 Maman was aged for 12 to 14 months in Rittenhouse Rye barrels before blending and packaging. It’s our purest expression of beer in oak and presents a luxurious combination of cocoa, caramel, vanilla, and ma-ple wrapped up with a big boozy bow.