Inspired by Czech pilsners, the beer has a pale bronze color and throws a deep collar of foam. Toasted malt, floral, herbal and peppery hops combine on the aroma along with a pronounced spicy rye note. Intensely bitter hops build in the mouth, balanced by rye bread, tart fruit and toasted malt. Some malty sweetness appears in the finish but is quickly overwhelmed by bitter hops and spicy rye. It’s finally tart and quenching.
- Roger Protz
I have to admit to being suspicious of “reinventions” of great beer styles; I prefer invention to reinvention. Can there be “rye pils”? Deep gold and hazy, with a pour that is somewhat viscous and raises a thick white foam. The aroma is full of citrus, but a peppery kick gives away the rye. The real rye signature is the round, almost oily mouthfeel. Slightly acrid bitterness is set against a full-bodied beer with light malt and hop flavors. Rye pils? Well, it doesn’t look, taste, smell or feel like pilsner. But it is something – an invention. And whatever it is would be fine with some moules frites.
- Garrett Oliver
Author of Complete Guide to World Beer and 300 Beers to Try Before You Die. Respected beer authority and editor of the CAMRA Good Beer Guide. and www.protzonbeer.co.uk.
Garrett Oliver is the brewmaster of The Brooklyn Brewery, the Editor-in-Chief of The Oxford Companion to Beer, the author of The Brewmaster’s Table, and a veteran host of more than 800 beer dinners in 15 countries.