Rye Fest celebrates our love of rye beer.
Our brewery began with Adam Robbing’s passion and success with rye beer. Roasted Rye IPA won the PNA Winter Beer Taste in 2010 while Adam was still a homebrewer, and one of the first professional beers that gained us recognition was our Roggenbier, a historic German-style rye beer. For this festival we took the opportunity to brew some of our favorite rye beers, some of which are available again for the first time in years!
we are also releasing 4-packs of rye crush cans at the festival, which will also be available on draft.
Rye Crush
Here is the taplist for Rye Fest 2018, along with a description of each beer.
1. Rustic Saison (6.4%, 28 IBU)
This recipe originated from a pro-am recipe that we later developed to work well in our sour program. The malts include rye, oats, and wheat. The spiciness from the rye works well with the spicy ester profile of the saison yeast strain we use. The oats also add a nice mouthfeel as well.
2. Brettania – Guava (6.3%)
A rustic saison aged for a number of months in oak puncheons with our house mixed brettanomyces culture. The beer was then aged on top of of large amount of fruit for at least three months, and then refermented in the bottle. This series explores a multitude of our favorite fruits.
3. Brettania – Boysenberry & Blackberry (6.3%)
A rustic saison aged for a number of months in oak puncheons with our house mixed brettanomyces culture. The beer was then aged on top of of large amount of fruit for at least three months, and then refermented in the bottle. This series explores a multitude of our favorite fruits.
4. American Rye (5.4%, 32 IBU)
The first beer brewed on the 5BBL system at our original brewery, our first ever batch of American Rye won “Best New Local Brew” in Seattle Magazine’s 2012 Best of List. A clean, crisp and refreshing rye-based brew. Light in color, this brew has an aroma of citrus and tangerine and is complimented by a smooth body and a crisp finish.
5. Grapefruit Rye
American Rye with Grapefruit.
6. Yirgacheffe Rye
American Rye with Yirgacheffe coffee from our friends at Kuma Coffee.
7. Roggenbier (5.3%, 19 IBU)
Roggenbier (German for rye beer) is a historic northern German style of beer. Ours is, simply put, a rye hefeweizen. Aroma of rye, banana, and clove make way to a medium body with rye spice finish. One of the beers that launched Reuben’s Brews in 2012, and one of the first beers we ever bottled.
8. Peanut Brau
Roggenbier with cocoa nibs and cinnamon.
9. American Brown (5.9%, 36 IBU)
The American Brown is a malty, hoppy brown ale. Bright citrus hops lead the aroma with a little roast in the background. Chocolate and caramel come through with a slight smokiness. Has a medium full body with a relatively dry, slightly spicy finish.
10. Hazelnut Coffee Brown
American Brown infused with hazelnuts.
11. Crush ALS (6.0%, 50 IBU)
Our latest hazy IPA from the Crush series. Malt bill includes flaked rye. Dry-hopped with the 2018 Ales for ALS hop blend from Loftus Ranches and YCH Hops in the Yakima Valley. $1 per pint is donated to the ALS Therapy Development Institute.
12. Pineapple Coconut Crush
Crush ALS infused with pineapple and coconut.
13. Rye Crush (6.0%, 50 IBU)
We added some flaked rye into the Crush recipe to provide body and spice complexity to the malt profile. This batch, like the original released in 2017, is dry hopped with Kohatu, Citra and Ekuanot hops to give this brew a big tropical fruit profile on top of a soft, pillowy body. This tasty brew comes in at 6% ABV, and 50 IBUs.
14. Rosemary Rye Crush
Rye Crush with rosemary.
15. Cascara Rye Crush
Rye Crush with cascara (dried coffee fruit) from our friends at Kuma Coffee.
16. Roasted Rye (7.0%, 80+ IBU)
Our winter warmer IPA. Citrus and tangerine in the nose, supported by chocolate, roast and caramel notes from the malts. The best of an India Pale Ale and a winter warmer wrapped into one brew. This was the beer that started it for us back in 2010 as homebrewers.
17. Chocolate and Orange Roasted Rye
Our Roasted Rye IPA infused with Chocolate and Orange
18. INK (8.1%, 80+ IBU)
Imperial Black IPA. A bold citrus and floral hop profile sits on top of a moderate roasted malt and caramel nose. A medium mouthfeel and balanced bitterness in the finish. Oh, and true to form we used a little rye in the brew – it’s rude not to.
19. Vanilla Coffee INK
INK infused with Coffee and Vanilla.
20. Three Ryes Men (12.2%)
Three Ryes Men is a barley wine with three different types of rye, aged in a blend of rye whiskey and bourbon barrels. A perfect sipper for the dark winter nights.
Brettania: Boysenberry and Blackberry won the Double Gold in SIP Northwest’s Best of the Northwest 2018