Top beers in the worldwide press16th April, 2014 by Lauren Eads
Sour In The Rye, The Bruery, Placentia, California, US
Tracy Hurst, guest writer for Chicagoist.com, recommended this sour rye ale from California which she said was both “delicate and complex”.
She said: “Sour in the Rye is brewed with “around 40%” rye malt, and aged in oak barrels. The beer pours an opaque, dark amber jewel-tone with a soft, pale tan foam. The aroma is fruity-tart with a tiny hint of oak. Rye spice and sour flavors join forces to bathe the top of your palate and then slowly fade into a clean, malty sweetness that lingers for just a minute. This beer is both delicate and complex; bombastic and understated. I’m so glad more people are working with rye in craft brewing. The earthy spice of rye malt shines brightly in this brew. Anytime a beer celebrates the beauty of a particular malt, I just, well… I get misty.”
Sour rye ale, 7.8%