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October 19, 2019

Rye Fest 2019

Join us at The Taproom on Saturday, October 19th for our annual Rye Beer Festival. We’ll have 24 taps of our rye beers available, plus 16oz can releases of Hazy Harvest IPA and Roasted Rye IPA.

The Taplist:

1. WINDSOR (6.4%)

  • Foudre-aged rustic saison.

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.

3. BRETTANIA – BOYSENBERRY AND 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.

4. BRETTANIA – BLACKCURRANT (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.

5. FARM&OAK: MONTMORENCY CHERRY 2018 (7.6%)

  • A dark rye sour fruit beer re-fermented with brettanomyces and aged for 6 months on Montmorency cherries from Rowley + Hawkins fruit farm. 2018 vintage.

6. DARK MUNICH LAGER (5.3%)

  • Dunkel-style German lager.

7. COFFEE MUNICH LAGER (5.3%)

  • Dunkel-style German lager with coffee.

8. AMERICAN RYE (5.4%)

  • One of the five beers we had on draft the day we opened! Rye beer with a smooth body and crisp finish.

9. ROSEMARY AND ORANGE RYE (5.4%)

  • American Rye infused with Rosemary and Orange.

10. ROGGENBIER (5.3%)

  • 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.

11. PEANUT BRAU (5.3%)

  • Roggenbier infused with cocoa nibs and cinnamon.

12. CINNAMON RAISIN RYE (7.2%)

  • Cinnamon raisin rye brown ale! Brewed with two kinds of rye and pureed raisins in the boil, and finished with vanilla bean and cinnamon. The best of cinnamon raisin toast.

13. AMERICAN BROWN (5.9%)

  • 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.

14. HAZELNUT BROWN (5.9%)

  • American Brown infused with hazelnuts.

15. HAZY HARVEST (6.0%)

  • Hazy IPA brewed with a dash of rye for a hint of spice. Alongside the juicy, tropical hops you’ll find a smooth and full body.

16. ZOMBIE CRUSH (6.0%)

  • Hazy IPA with grapefruit, lime, grenadine, cinnamon, and bitters.

17. ROASTED RYE IPA (7.0%)

  • 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.

18. GRAPEFRUIT RYE IPA (7.0%)

  • Roasted Rye IPA infused with grapefruit.

19. IMPERIAL RYE IPA (8.4%)

  • Intense citrus and floral aroma followed by a smooth medium full mouth feel. Citrus leads the flavor profile, with rye spice and bitterness coming through in the finish.

20. TEA TIME IPA (8.4%)

  • Imperial Rye IPA infused with cold-steeped Earl Gray tea.

21. INK (8.1%)

  • 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.

22. COFFEE VANILLA INK (8.1%)

  • INK with Coffee and Vanilla.

23. THREE RYES MEN 2018 (12.2%)

  • Our co-founder Adam describes this beer as a liquified rolo: flavors of caramel and chocolate, with a chewy body full of layers of warming complexity. Brewed with three kinds of rye and aged for at least a year in bourbon barrels. 2019 GABF Bronze Medal winner in Barleywine category.

24. CASK: ROASTED RYE WITH CHOCOLATE AND ORANGE (7.0%)