Rugbrød - The Bruery

Not Rated.

Educational use only; do not reuse.
very good

899 Ratings
no score

(send 'em beer!)
Ratings: 899
Reviews: 347
rAvg: 3.85
pDev: 11.43%
Wants: 35
Gots: 108 | FT: 6
Brewed by:
The Bruery visit their website
California, United States

Style | ABV
Rye Beer |  8.00% ABV

Availability: Rotating

Notes & Commercial Description:
Beer added by: Halcyondays on 10-05-2009

This beer is retired; no longer brewed.

No notes at this time.
Beer: Ratings & Reviews
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Ratings: 899 | Reviews: 347
Reviews by malloyca:
Photo of malloyca
2.94/5  rDev -23.6%
look: 2.5 | smell: 3.5 | taste: 2.75 | feel: 3 | overall: 2.75

Cloudy, cola-brown color with minimal head and lacing. Aromas of stewed dark fruits and cherry, together with cinnamon, root beer, baking spices, caramel and bitter chocolate. On the palate, the initial flavor is burnt and toasted malt, followed by hints of chocolate and caramel. Medium to light in body, with good carbonation.

More User Reviews:
Photo of weatherdog
4.44/5  rDev +15.3%
look: 3.5 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.5

On tap at Brixies in Brookfield IL

It pours a muddy brown with a quickly dissipating head. A small ring of bubbles line the edge of the glass.

The nose is very reminiscent of rye bread. It's the most dominating rye smell I've ever had in a rye beer. It's just loaded with spiciness, breadiness and malt. I think this beer is now a benchmark on how much rye smell can be packed into a beer

The taste has an upfront caramel sweetness to it that then transforms into this rye spicy rye taste in level which are present in the nose. A level of bitterness is there in just enough force to balance the beer from becoming a malt bomb. I'm unsure of the percentage of malt used in this beer but it has to be fairly high since this beer is just dominated by this heavy rye flavor. I'm really liking how aggressive it is and his beer screams rye.

The carbonation is at a medium level and the mouthfeel is pretty full bodied which helps the beer feel like a liquid loaf of rye bread. It hides the ABV perfectly without even a trace of alcohol smell of taste hitting my nose or mouth. It's really a great beer that defines the style for me currently.

Photo of orbitalr0x
3.72/5  rDev -3.4%
look: 3.5 | smell: 4 | taste: 4 | feel: 3.5 | overall: 3

Pours into my glass a deep dark brown with garnet highlight and a huge four finger head of creamy, bubbling light tan foam that's slow to recede. Lots of active carbonation. Aromas start with crisp toasted grains alongside a distinct estery banana and clove. Lots of spicy accents wafting up to greet me. Lots of yeast along with dark bread.

First sip brings crisp, toasted malt with a solid roast as well. Dark rye bread springs to mind as it washes across the palate with a spicy twang. Yeast esters envelop the tongue leaving trails of clove, banana and earthy flavors. Finishes with a touch of caramel sweetness and lingering spicy rye grain. Tasty and better as it warms!

Mouthfeel is on the lighter side with a bit of a grittiness to it as well. Fast moving carbonation with tiny bubbles is a little much for me and I'd enjoy it toned down a bit. Overall, a flavorful rye ale but it didn't really move me and the over carbonation makes it hard to drink.

Photo of lordofthewiens
4/5  rDev +3.9%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4

A dark brown beer with a voluminous white head. In fact, the beer left in the bottle after the first pour kept erupting with foam. I wasn't aggressive with the pour either.
A caramel malt and rye aroma.
Caramel taste, rye bread, and a bit of hops.
Pleasant enough, just didn't grab me.

Photo of merlin48
4/5  rDev +3.9%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4

Bottle pours into an English pint glass a hazy chestnut body, topped by a massive creamy tan head that retains for several minutes. Sticky sheet lacing decorates the glass.

Very fragrant aroma is bready and spicy. Fresh baked pumpernickel and rye breads, enhanced by floral and herbal hops. Toasty dark bread notes underneath.

Mouthfeel is creamy with a prickly carbonation that becomes a bit distracting. Solid medium body.

Taste is bready rye malt, with black peppercorns and dried figs. Herbal hop bitterness balances quite well. Carbonation becomes creamier as it warms and loses some of the offensive prickle. Finish is dry and peppery.

I love rye beers and this is a good one. Bear Republic's Hop Rod Rye is still my exemplar of the style but I wouldn't mind having this one again.

Photo of tigg924
3.47/5  rDev -9.9%
look: 3 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3.5

Appearance: 1.5 inch head, high carbonation, orange-brown in color, clear, sediment

Smell: toffee, rye, and dark fruit

Taste: rye, pumpernickel, bread, toffee, dark fruit, and a touch of smokiness

Mouthfeel: slightly bitter, high carbonation, medium/light body

Drinkability: This is like drinking a mix of rye and pumpernickel bread. It is very dark and decent beer with subtle flavors and a nice aftertase. Not sure if I will get this again for the price, but a nice and solid beer.

Photo of Mora2000
4/5  rDev +3.9%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4

Thanks to djrn2 for sending me this beer.

The beer pours a dark brown color with an off-white head. The aroma is chocolate with some rye. The flavor is roasted malt, chocolate, rye, smoke and some dark fruit. Medium mouthfeel and medium carbonation. The rye doesn't stand out as much as I thought it would, but it is still present and overall, the beer is very nice.

Photo of pat61
4.25/5  rDev +10.4%
look: 4.25 | smell: 4.25 | taste: 4.25 | feel: 4.25 | overall: 4.25

Nose: spicy roast, a little fresh laundry, rich, malty, fruity, prune, raisin, grape, would age nicely. Medium high effervescence, some caramel and a slight hint of chocolate. Has the rye texture and spice. Not hot, very fine soft carbonation, ½” head with very fine bubbles. Full body, smooth, some creaminess. Lingering rye and roast caramel aftertastes.

Photo of dogfishandi
3.52/5  rDev -8.6%
look: 3.75 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3.5

750ml. Capped bottle at fridge temp poured into a snifter.

Pours out a dark dark brown color, a little bit of dark rubiness, tight light tan head, average retention, lace is quick to fall back into the beer. Looks murky, but its hard to tell due to the dark color.

Smells lIke a rather bland Belgian dark ale. Over ripe dark fruits, some phenoly almost Belgian yeast. Some brown sugar.

Plum, ripe dark fruits, brown sugar, phenoly Belgian yeast, some rye like dry spice, but its not super noticeable. Finishes pretty dry.

Medium to light in body, mouthfeel is just a touch on the weak side.

This wasn't super enjoyable, if I didn't know what this was I'd definatly guess Belgian dark ale, and I prolly wouldn't have guessed any rye was used. I wouldn't buy this again.

Photo of ehammond1
4.08/5  rDev +6%
look: 4.5 | smell: 4 | taste: 4 | feel: 4.5 | overall: 4

Bottle (2011)

Texas Liquor
Carlsbad, CA

Dark brown throughout with tawny, ruby edges and a large, thick, incredibly persistent dark khaki colored head. Thin sheets of lace are left down the glass.

A sweet, spicy, and earthy aroma. The sweetness comes in layers of burnt caramel and maple, dark fruits like raisins, spice in the form of rye bread and black pepper, all surrounded by truly earthy aromas. I wouldn't call this well balanced--just strong. Interesting and evolving, and ultimately, quite nice.

The flavor is as complex as the aroma--the flavors of dark fruits, spicy rye and black pepper, and a bit of sweetness complete this beer. There's a bit of an alcohol burn as well, though it's welcome and comforting on a cold evening.

Medium bodied with high carbonation--rich and airy.

While the addition of the dark rye certainly plays a large role in this beer's makeup, the dark fruit flavors and sweetness create a near BSDA-type beverage. Really nice.

Photo of Beerandraiderfan
3.97/5  rDev +3.1%
look: 3.5 | smell: 4 | taste: 4 | feel: 4 | overall: 4

Another excellent sampling at BT. Pours a rugged brown and red. Really does smell of rye, rye bread.

Taste, very smooth, then a delicate rye twinge, not exactly spicy, but unmistakeable for rye. Slight brown sugar tinge to it. Caramel, slight every so slight chocolate malt or chocolate possibly. Nutty, pepper. All of this stuff, is very nuanced, don't go buying this beer if you read about one aspect of it you think would be good, its very complex and nothing dominates.

Throw in a little pecan and even pumpkin, keep the hops away, this and the more obvious Autumn Maple are prolly some awesome Thanksgiving beers. Finishes dry somehow, despite not having any bitterness or hop mouthfeel. Magic again, every other rye beer I like seems to just be an ipa with rye. This beer is nowhere near so simple.

Photo of WVbeergeek
3.7/5  rDev -3.9%
look: 4 | smell: 4 | taste: 3.5 | feel: 4 | overall: 3.5

Appears a deep mahogany hue with a khaki tan head forms thin speckled lacing around the sides of my glass. Body is semi clouded hard to see light through the glass. Aromatics come correct with slight chocolate cocoa powder note with a spicy rye edge, a touch of caramel and herbal hops in the background. Liquid rye bread not nearly as far as a Kvass but it's in the same ballpark. Flavor is just a nice wave of creamy chocolate chip cookie dough with slight bitter dark toffee/caramel notes. A big slew of malty tone with some spicy herbal and spicy rye edges coming through, a beer I could get down with occasionally but I desire more hops. Mouthfeel is medium bodied even soft carbonation rolls along smooth enough, no complaints here for sure. Drinkability overall is a nice dessert or appertif brew, that will allow nice bread, chocolate, and spicy rye edges flourish. It didn't over power my palate in anyway, a solid offering I'd like to see more Danish rye brews around.

Photo of 01001111
4.75/5  rDev +23.4%
look: 4.75 | smell: 4.75 | taste: 4.75 | feel: 4.75 | overall: 4.75

A: A deep, pu erh tea red with a raw cream head that sticks around if the beer is warm enough.

S: Caramel, clove, banana bread.

T: Bread. A nutty, almost pecan-like flavor. A dash of maple syrup, nutmeg, and bananas.

M: Slightly syrupy with a bit of spice.

O: An impressive take on a rye beer. There are elements of a weizenbock (ryezenbock?) and a character approaching a barley wine. This is probably the base for Sour In the Rye, an amazing beer in its own right. I'd love to see this aged in spirits barrels.

Photo of glid02
3.78/5  rDev -1.8%
look: 4 | smell: 3.5 | taste: 4 | feel: 4 | overall: 3.5

Bottle purchased from Green's on Ponce in Atlanta.

Pours a dark brown color with a one-finger tan head. The head dissipates into a wispy layer on top leaving decent lacing.

Smells of toasted malts with good amounts of rye and lighter amounts of other nondescript spices. Also present is a kind of mineral-like aroma.

Tastes similar to how it smells. Mildy sweet toasted malt flavors up front are joined by spicy rye that isn't over the top and a smattering of other spices. As with the aroma there's a mineral presence that's there in most Bruery beers I've had but especially strong and not quite as welcome in this one. The ending is mildly spicy and bitter.

Mouthfeel is good. It's got a nice thickness with moderate carbonation.

Drinkability is alright. I finished my bottle however I'm not sure about another.

Overall I generally like rye beers a lot but this one didn't really do it for me. By no means a bad beer, instead it seems a bit jumbled. It's worth a shot to see for yourself.

Photo of rhoadsrage
3.43/5  rDev -10.9%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3

(Served in a tulip glass)
A- This beer pours a jet brown dense body with a thick tan head and it last most of the glass.
S- This beer has a roasted coffee note with a dark stewed prunes and charred notes finishing with a dark nougat note.
T- The roasted notes with a hint of charcoal are followed by a green raisins and prune flavor with a dark nougat flavor leading to a soft tartness in the finish.
M- This beer has a medium mouthfeel with no alcohol heat and a scrubbing fizzy finish.
D- This beer has full roasted notes with the charred flavors and dark nougat dominating and tasting a bit odd.

Photo of Brenden
3.98/5  rDev +3.4%
look: 4.5 | smell: 4 | taste: 4 | feel: 3.5 | overall: 4

Notes are from yeasterday afternoon.

The bottle open with a hiss, as I've begun to notice bottles from The Bruesry seem to do. This beer is a medium brown with an orange-red hue. A frothy, dense yellow-brown head is 2-3 fingers high and, when it does fall, falls to no less than one finger, depositing plentiful ringed lacing with spotting and patchiness as it recedes. Interestingly, a pour about halfway through from my 750 ml bottle makes for a huge, billowing head that never fades, even stronger than the inital head.
A surprising burst of fruits in the aroma greet my nose as soon as the cap pops off. Underneath is some earth, spice and yeast. Something like dark breads but not sourdough like some ryes sits in the malty backbone.
The flavor follows suit, and the fruits element includes both dark (fig, raisin, currant) and unripe banana pulp. Underneath is a bit of moked peat similar to what one might find in a Scotch. Leafy hops bitterness, along with spicy and floral notes, round it out.
The body is on the light side of medium. It's crisp, going smooth in the finish. For a dark beer and a rye, it's lighter than I expect.
The Bruery certainly does some interesting things. This is one.

Photo of sleestak4life
3.08/5  rDev -20%
look: 4 | smell: 3.5 | taste: 3 | feel: 3 | overall: 2.5

Draft. Pours the color of oxidized viking blood with a quickly diminishing off-white head. Aroma is liquid bread with earthy hops and caramel sweetness. Dark fruit sweetness dominates the flavor, with only the rye tang and the hop spiciness rescuing this beer from being a cloying mess. Warm alcohol on the finish. Light carbonation and a medium body. Underwhelming, especially considering the draft cost as much as my dinner.

Photo of quirkzoo
4.09/5  rDev +6.2%
look: 3.5 | smell: 4.5 | taste: 4 | feel: 4 | overall: 4

poured very carefully into a goblet it produced a massive head that receded slowly. Color is a deep brown with a slight reddish tinge. Smell is strong with malt and caramel and starts to open up with some bright dark fruits, cherries, strawberries... a little hint of spiciness on the nose which I am interpreting as the rye. Taste is a balance of sweet and spicy with a strong rye presence. The alcohol enhances both the sweetness and the spiciness and prevents the beer from getting cloyingly sweet which it is on the border of. Mouthfeel is adequate, not sure if the extra large head dissipated the carbonation much but carbonation was adequate for the style.

Overall it is an intriguing beer that seems to push the limit of a rye beer. It seems to have a very strong base and I would be interested in seeing how the flavors develop after cellaring as I think they might mellow and mingle and create a more cohesive brew.

Photo of GratefulBeerGuy
4.03/5  rDev +4.7%
look: 4.5 | smell: 4 | taste: 4 | feel: 4 | overall: 4

750 ml bottle pop-cap style.

I purchsed this brew for my 5th BA anniversary on 5/19/11.

Dark brown and amber color, lively and playful supporting a vigerous, chunky, khaki colored head that sticks around throughout the session.

Heavy aroma's of dark rye and wheat bread. Very malty with powdered chocolate, spicey-herbal yeastienes underneath. Scotch candies, cedar wood, and wild blackberries are all subtle.

Dark chocolate and toffee flavor's pop out of the malt along with dark wheat, and dark rye, yeastie and dry hop combo, earthy with a bit of peppers and fig newton's with decent complexity and slightly bitter with a rather strange balance and effect. The feel is a jazzy medium body that just keeps dancing on the palate but slightly chalky in the finish.

Good complexity with a unique but kinda strange overall experience.

Photo of GilGarp
3.96/5  rDev +2.9%
look: 3 | smell: 4.5 | taste: 4 | feel: 3 | overall: 4

750 ml capped bottle with no date.

Served at cellar temp into a goblet. It's a gusher but only a small amount ends up on the countertop.

Rugbrød is a dark redish brown with a slight haze. The head is thick at first but settles very quickly with no lacing.

Aroma is slightly sweet, a little spicy from the rye. It reminds me of a Belgian quad at this point both in appearance and smell. A little bit of toast and dark fruits.

The flavor is a bit like a rye porter. It has the sweet and roasty base with spices like pepper and clove. Nicely balanced but strong in flavor.

Mouthfeel is medium bodied and a little over-carbonated for my tastes.

Overall a good beer but one that has highs and lows. A great aroma but a little disappointing in appearance, taste, and mouthfeel.

Photo of cokes
4.04/5  rDev +4.9%
look: 4.5 | smell: 3 | taste: 4.5 | feel: 3.5 | overall: 4.5

Dark mahogany topped with a (literally) never-ending column of pale tan foam.
Some dark rye spicy bready notes hit the nose, but afterwards, it's all chalky, minerally, talcy, powdery astringency.
In the mouth, it's a hell of a lot of rye. And I love it for it. Toasty, spicy, peppery, bready. Some dark fruity (fig and date) elementals emerge as the yeast runs its estery course with clove and additional pepper notes. The rye, though, stays the feature throughout. Hopping is peppery, dry, and congruent. Some dark chocolate appears late, and lingers through the finish.
It's a bit over gassed (and this hurt the nose, giving it too much minerality), the body is fullish, but fuzzy up front with the rampant bubbles.
Despite some aroma/carbonation issues, this delivers the goods. I'm a sucker for rye, and this is a straight shot of it.

Photo of Sammy
4/5  rDev +3.9%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4

I enjoy rye, and this is a dark chocolate rye, with a creamy above average mouthfeel, well balanced, not very sweet at all,more a spicy sweetness accompanyment to my supper. Particularly good with pepper salad and quinoa. Dark, with a chocolate creamy head. Satisfying, well endowed carbonation.

Photo of augustgarage
3.6/5  rDev -6.5%
look: 4 | smell: 4 | taste: 3.5 | feel: 4 | overall: 3

On-tap at Blue Palms Brewhouse in Hollywood. Served in a Bruery tulip.

Liquid is a sort of dark sienna with faint cordovan and ruby around the edges - color is subtle and difficult to evaluate in this dim setting. A thick creamy finger of desert sand foam persists and clings to the sides leaving behind a sticky, thin, even layer of lacing. Very thin legs are suspended just above the foam. Excellent head retention overall.

The aroma is simple but intriguing - a really unique mix of rye and Belgian yeast - sort of a malty sourdough starter fed with rye flour. Tangy, and almost salty in a way.

The palate entry is tart and bready with hints of sesame and buttermilk. Faint pepper and pumpernickel in the finish, along with some bitterness. Rye is a little rough as it isn't balanced by any sweetness.

Smooth, medium bodied, and well carbonated.

Best served with food (a strong cheese pairing at the least) as otherwise it becomes something of a trial to finish.

Photo of NeroFiddled
4.14/5  rDev +7.5%
look: 3 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4

The Bruery RUGBRøD; tasted 21 January 2011.

No freshness date can be found on the bottle, but my sample was long-standing, and chilled below 40˚F for several months.

"Unfiltered, Bottle-Conditioned"

A rough pour brought up a massive head of yellowed tan atop a hazy colored copper body. It looked a little bit like a cola, and to be honest, it smelled a bit the same as well. Held to the ear, the receding head audibly 'crinkled' like rice crispies in milk! The head retention was good, but the lacing was far more limited. What I eventually ended up with was a solid collar of creamy yellowed tan around the perimiter, and minor spotting dripping from along the sides of the glass.

I picked up a bit of spice in the nose, but I couldn't place it. I thought slightly of mint, and slightly of cinnamon, but not particularly of rye. However, I was greatly reminded of a beer that I'd brewed previously at the Manayunk Brewing Company with rye (both flaked and whole) - it brought me right back - so, maybe I was picking up rye! I think the dark caramel malt, yeasty fruitiness, and hops skew it a bit, and therefore you don't get it just as "rye"..

The flavor was sharp, fruity, and a touch spicy, with obvious notes of dark sugar. It remained more straightforwardly caramelish though, and didn't stray beyond darkened sugar into 'burnt' sugar. I'm not sure about the hops, but I do get a touch of mint in the finish. And, of course there's a spiciness to it, but I don't know how much of that may be rye, or how much may be hops. It's well-balanced, focusing caramelish malt, dark fruitiness, and spice in an equal triangle that's not unlike a holiday cake of some sort. (Hmmm... Nice. Perhaps this would make a great Thanksgiving or Xmas dinner beer to share with uncle Chet who thinks that Sam Adam's Old Fezziwig is the end of the line). A gentle bitterness supports it (not much is needed because of the spicy edge); and at 8% alc./vol. it's surprisingly soft and smooth across the palate. From start to finish it's very direct and one-sided, but it's still fairly complex despite its focus. The rye adds a level of polish to what might otherwise simply be a dark amber ale. And it's surprisingly drinkable once it warms a bit and the gently tart edge wanes.

So what to say about drinkability? I have to state that in my experience rye is a very "love it or hate it" grain within brewing; and perhaps in baking as well. It makes itself known, and if you're not particularly inclined to the flavor and aroma of it you might find it 'cagey' or 'fence-like', and hard to get at; meaning it distracts you from what's really inside. It's strong enough to redirect your attention and taste buds so that you don't see it for what it really is. And OK, I get that. I enjoyed it greatly, but I don't think most imbibers will find it quite as charming, thus a 4.0 for scoring. Still, I would say that it's certainly worth trying for nothing more than to get a better sense of what rye can do in a beer.

Photo of SpeedwayJim
3.12/5  rDev -19%
look: 3 | smell: 3.5 | taste: 3 | feel: 4 | overall: 2.5

750ml bottle poured into a Southampton oversize snifter. Shared with schen9303.

A: Pours a creamy 2 finger light toffee colored with poor retention that dissipates quickly into a thin layer. Beer is a dark, almost opaque, cloudy brown. Lacing is patchy and spotty with little cling. Average.

S: Nose is sweet spices, clove, candied yams, brown sugar, and sweet potato. Very aromatic and sticky sweet. Reminds me of a more overpowering Autumn Maple.

T: Opens sweet brown sugar, clove, sweet tree bark, fresh plums, and toffee. Like one of the fruit ingredients in the eight-treasure Chinese rice desert. More spiciness towards the end plus a huge malt backbone. Finish is sugary with a fruity and slightly tart aftertaste. No really my cup of tea.

M: Medium bodied with moderate carbonation. Smooth and soft in the mouth and silky going down. Finish is accented with a lingering aftertaste. Pretty on point for the style.

O: Solid for a rye beer and the mouthfeel, which, in my opinion, is what this style is all about, is rather good. However, the flavor is really not my cup of tea. Sickeningly sweet and awkwardly spicy. This one's a one and done for me.

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Rugbrød from The Bruery
87 out of 100 based on 899 ratings.