Tasting: March 9, 2015
Style: Black IPA
Beer #: 711
The primary grains used in the production of beer are commonly known as “breakfast grains” – the big six are – barley, oats, rice, wheat, corn and rye. Barley is by far the number one grain used in beer and comes in hundreds of varieties. While the use of rye is growing in popularity through rye India pale ale (RIPA), it is still usually paired with barley. The rye bill should be evident enough to impart a spiced flavor. Black Rye from Founders brings together rye India pale ale and another roasted flavor style – Black (or Cascadian) IPA.
As a side note, dark color in beer is usually achieved by dark roasting the grains.
Before I crack open this bottle of Black Rye, I’ll also assume an aggressive hop profile to introduce some citrus or pine to match the spice/roasted of the rye and roasted grain. I’ll also note the AC/DC looking label indicates that this beer was dry-hopped. Think of dry-hopping as adding a big tea bag full of hops to the beer before bottling.
It was our first warm night of the year, so we grilled some burgers. Along with some food, Black Rye came across as mellow with smooth roasted flavors that went great with our grilled fare. After dinner drinking the second half of the bottle on its own, Black Rye has an entirely different persona. The roasted bitterness gets a bit more robust and you can pick out some of the rye and black pepper spice along with some cocoa and weak coffee. Not much sweetness here at all. Considering the dry-hopped billing, it was hard for me to disseminate any hop bitterness. With and without food, I enjoyed Black Rye and would peg it at 89 points.
My twenty-sixth beer from Founders. Check out my list: My top 700 plus beers