Rugbrød - The Bruery
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Ratings: 819 | Reviews: 337 | Display Reviews Only:
Reviews by zhooker:
3.9/5 rDev +1.3%
look: 4 | smell: 4.5 | taste: 4 | feel: 3 | overall: 3.5
I can't claim to be very well read in the beer world, but it seems The Bruery has been getting a LOT of attention lately. Needless to say, I was excited to try this bottle, my first Bruery offering.
With the Yankees game on, I filled a standard pint glass from the 750ml champagne-style bottle. The pour was loaded with foam; I had to knock some off the glass 2-3 times before getting a nearly full pint (and my pour technique is pretty smooth, I think). Dark amber in color, with hues of red and orange. A massive rocky head of foam remained, left over from that eventful pour, and hardly dissipated as I sipped through the pint. If the high carbonation wasn't indicator enough of bottle conditioning (you know, aside from the fact "bottle-conditioned" is written right on the label), yeasty particulate matter is already beginning to settle at the bottom of the glass. The sediment and excessive carbonation are really putting a damper on my habit of swirling that glass in between sips; not only am I kicking up those remnant chunks, but also causing secondary foam eruptions, inflating the head. Oh well. Anyways, not much lacing as I drain the pint, but decent legs streak down the glass.
Big spicy nose on this one. The rye and other spice scents are upfront, and after four or five whiffs a roasted malty scent had also made itself apparent. I think the nose is doing most of the flavor work in this brew.
Like the scent, the taste is spice forward and upfront, almost peppery at times. Scratch that. Yes, definitely peppery at times. I still have some problems differentiating grain characteristics in beer, but the rye seems to work really well here, complimenting the other components of the brew. Less apparent but still present are some very soft malt notes. Hop flavors occasionally pop up at the back of the mouth, but they don't have much character.
The out-of-control carbonation really dominates the mouthfeel, almost stinging my tongue and cheeks. ASIDE: One day, a guy at the always excellent Brouwerij Lane in Greenpoint, Brooklyn was telling me how he preferred Bear Republic's Hop Rod Rye off the tap opposed to from a bottle, because the carbonation of the bottle really heightened the rye to a stingy, spicy, almost unpleasureable degree. That sort of heightening action seems to be happening here too. However, once I was at the bottom of the bottle and some of the carbonation had dissipated, a softer rye came out, working in better synergy with those softer malt flavors.
I couldn't say this was the most drinkable beer. After some of the carbonation wore off, it began to open up and enter the territory of awesomeness, but that first glass was like a machine gun spewing bubbles and spices, pricking every corner of my mouth. If you have rye-aficionado friends, or pals hooked on bottle-conditioned beers, most definitely recommend this. I am excited to give this one another try down the road, when I might suffer a little less of the sometimes overwhelming effects of bottle-conditioning.
Serving type: bottle
06-02-2010 16:32:15 | More by zhooker
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Rugbrød from The Bruery
87 out of 100 based on 819 ratings.