New Glarus says:
“A bold rich smoky nose is created naturally with a blend of smoked malts from Bamberg, Germany and Chilton, Wisconsin as well as robust Wisconsin Rye. Special Ale yeast ferments this hazy deep amber brew in the bottle. This is a big smoked beer fermented with Turbinado sugar and appropriate for sipping slowly today.”
New Glarus Unplugged Smoked Rye Ale
Smoked Beer, 8.5% ABV
(Editors note: We took a chance in cellaring the New Glarus Unplugged Smoked Rye Ale. Feel free to read through from fresh to the most recent review but if you’d like to jump around, be our guest, to read more about New Glarus’ Unplugged Smoked Rye Ale after one year and two years in the cellar.)
Ryan: You may notice that we have categorized this as a “Cellared Beer Review” and tagged it as a “Cellar Review.” And if you didn’t notice, well, now you know. Normally I would protest cellaring a smoked beer because I’d expect the smokiness to simply fade off leaving much of nothing behind. But I thought, with the addition of the Ale yeast and the sugar used in the brew, it might be worth the experiment.