Make some room in the fridge: Boulevard's newest smokestack entry, Rye-on-Rye, hits the shelves next week.
This is a limited release, which means Boulevard's only producing 10,000 bottles. It's been aged in oak whiskey barrels from micro distiller Templeton Rye for nearly a year.
"We were excited to get these casks, though initially we weren't quite sure what to do with them," said Steven Pauwels, Boulevard brewmaster, in the release announcing that Rye-on-Rye was coming to stores. "Our brewers decided that a rich, tawny beer brewed with a significant portion of rye would best complement the characteristics of the charred oak whiskey barrels. We're very pleased with the results."
Rye-on-Rye is 11 percent alcohol by volume and comes in at 40 IBUs (international bitterness units scale), which is right where you might find a porter or stout.
As to what's in the rye ale, this is the description from the back label:
Two kinds of malted rye provide a spicy sweetness, giving way to notes of caramelized wood and the citrusy tang of Perle, Magnum and Saphir hops before easing into a dry, lingering finish. Rye-on-Rye's body and character make it the equal to any sort of hearty stew or aged cheeseIt's considered a sipping beer and it would go nicely with some braised short ribs -- not that much doesn't go well with a well-prepared plate of short ribs. Boulevard also suggests that you might want to drink it with a pastrami on rye for the rare rye trifecta.
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