{"id":464,"date":"2013-01-10T09:00:43","date_gmt":"2013-01-10T15:00:43","guid":{"rendered":"http:\/\/www.guysdrinkingbeer.com\/?p=464"},"modified":"2021-08-25T19:53:28","modified_gmt":"2021-08-26T00:53:28","slug":"review-boulevard-rye-on-rye","status":"publish","type":"post","link":"https:\/\/www.guysdrinkingbeer.com\/review-boulevard-rye-on-rye\/","title":{"rendered":"From The Cellar: Boulevard Rye-On-Rye"},"content":{"rendered":"
Boulevard Says:<\/p>\n
\u201cWhy Rye? A fair question, given this assertively flavored grain is more often associated with whiskey than with beer. Even in that arena, it has largely been eclipsed by corn and barley, the sources of bourbon and scotch, respectively. But when we procured some seasoned rye whiskey barrels from our friends at Templeton Rye, we asked ourselves, \u201cWhy not?\u201d<\/em><\/p>\n <\/p>\n Boulevard Brewing Co. Rye-on-Rye The Guys cracked this one open after being less than impressed by a previous Boulevard beer, the Imperial Pilsner<\/a>. After being dropped to lessened expectations, it’s safe to say that the Rye-on-Rye rocketed them back up to new heights.<\/p>\n Ryan has already called aging in bourbon barrels<\/a> one of the best things ever, so how about aging in rye barrels?\u00a0 Karl has established his appreciation for the Manhattan<\/a> which is traditionally made with rye whiskey.\u00a0 Will that translate into enjoying a rye-heavy beer?\u00a0 Could be…<\/p>\n Andrew:<\/strong> The Rye-on-Rye was by far the best beer we had during a night of heavy tasting, a fantastically smooth and boozy beer. It poured a very hazy dark brown\/deep red with a slight head that dissipated quickly, leaving some great lacing on the glass. There was also a bit of sediment at the bottom of the glass.<\/p>\n
\nRye Beer Aged in Templeton Rye Bottles, 11% ABV
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