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Hank On Rye
3 Floyds Brewing Co.
Beer Geek Stats
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- From:
- 3 Floyds Brewing Co.
- Indiana, United States
- Style:
- Smoked Beer
- ABV:
- 6%
- Score:
- 84
- Avg:
- 3.73 | pDev: 18.23%
- Reviews:
- 60
- Ratings:
- Status:
- Retired
- Rated:
- Jul 18, 2018
- Added:
- Mar 07, 2008
- Wants:
- 17
- Gots:
- 3
This beer, created in honor of Henry Chinaski, was a collaboration between Three Floyds and Jonathan Cutler of Piece Brewery. Its delicate, spicy, smoked character is derived from a portion of smoked and rye malts. Formerly known as Ham On Rye.
Recent ratings and reviews. | Log in to view more ratings + sorting options.
Ratings by emerge077:
Reviewed by emerge077 from Illinois
4.11/5 rDev +10.2%
look: 3.5 | smell: 5 | taste: 4 | feel: 3 | overall: 4
4.11/5 rDev +10.2%
look: 3.5 | smell: 5 | taste: 4 | feel: 3 | overall: 4
Served at a veggie beer dinner at Local Option, paired with brie-stuffed gnocchi, in a smoked tomato butter sauce, with roasted fennel & onion.
Sampled about 12 oz. of this creative brew. It had a thin skim of foam on it when it arrived, but the head retention was poor. The surface had a slightly viscous look to it when swirled. The color was a saturated golden amber.
Intense smoky aroma of cured pork, proscuitto, smoked ham, even bacon. The intensity is greater than Schlenkerla Helles, but not quite to Urbock/Weizen levels. A very nice smokiness, later on it lessens in concentration allowing some bready malt and rye aroma to show through.
Flavors follow the nose, it has a bready, spicy character from the rye malt, and plenty of smoke flavor too. The finish is fairly dry and woody, but the body is a little flaccid without much supporting carbonation. It was a nice pairing with the course, and was mostly sipped at for about 20 minutes or so.
This is a Rauchbier, and meant to be intensely smoky. The authors of low reviews here don't seem to be aware that this is a legitimate beer style.
Oct 27, 2008Sampled about 12 oz. of this creative brew. It had a thin skim of foam on it when it arrived, but the head retention was poor. The surface had a slightly viscous look to it when swirled. The color was a saturated golden amber.
Intense smoky aroma of cured pork, proscuitto, smoked ham, even bacon. The intensity is greater than Schlenkerla Helles, but not quite to Urbock/Weizen levels. A very nice smokiness, later on it lessens in concentration allowing some bready malt and rye aroma to show through.
Flavors follow the nose, it has a bready, spicy character from the rye malt, and plenty of smoke flavor too. The finish is fairly dry and woody, but the body is a little flaccid without much supporting carbonation. It was a nice pairing with the course, and was mostly sipped at for about 20 minutes or so.
This is a Rauchbier, and meant to be intensely smoky. The authors of low reviews here don't seem to be aware that this is a legitimate beer style.
More User Ratings:
Reviewed by kkleu357 from Wisconsin
2.8/5 rDev -24.9%
2.8/5 rDev -24.9%
From notes on 3/21/14
On tap at 3 Floyds. Smokey aroma. Very smokey flavors. First beer like this. But not to big of a fan of the smoked malt. Its got a nice bitterness. My girlfriend likes it more than I do. To much like smoke flavors.
Sep 15, 2014On tap at 3 Floyds. Smokey aroma. Very smokey flavors. First beer like this. But not to big of a fan of the smoked malt. Its got a nice bitterness. My girlfriend likes it more than I do. To much like smoke flavors.
Reviewed by cbutova from Massachusetts
3.93/5 rDev +5.4%
look: 3.75 | smell: 3.75 | taste: 4 | feel: 4 | overall: 4
3.93/5 rDev +5.4%
look: 3.75 | smell: 3.75 | taste: 4 | feel: 4 | overall: 4
Draft pour earlier today at the brewpub in Munster. Notes taken at the time.
A- Light amber bodied pour from the tap to a pint glass. One finger frothy white head with fairly good retention. One big web of lace at top with spots forming below that.
S- Smoked and Pilsner malts. Not overbearing with smoke but prominent for sure followed by spicy and herbal fruit tones with cracked light grains. Not meaty to me, more like a wood fire.
T- Smoky and spicy are the key words here. Smoky campfire grains with spicy and herbal noble hops. Not much of a bacon character as burnt wood. Slight sweet grains and yeast esters.
MF- Foamy and creamy medium body with carbonation that is medium-high and smooth. Finishes with smoke coating the palate.
Smoky and spicy with some yeast esters and fresh cracked grains.
Jul 02, 2014A- Light amber bodied pour from the tap to a pint glass. One finger frothy white head with fairly good retention. One big web of lace at top with spots forming below that.
S- Smoked and Pilsner malts. Not overbearing with smoke but prominent for sure followed by spicy and herbal fruit tones with cracked light grains. Not meaty to me, more like a wood fire.
T- Smoky and spicy are the key words here. Smoky campfire grains with spicy and herbal noble hops. Not much of a bacon character as burnt wood. Slight sweet grains and yeast esters.
MF- Foamy and creamy medium body with carbonation that is medium-high and smooth. Finishes with smoke coating the palate.
Smoky and spicy with some yeast esters and fresh cracked grains.
Reviewed by REVZEB from Illinois
4.29/5 rDev +15%
look: 4.5 | smell: 4.25 | taste: 4.25 | feel: 4.5 | overall: 4.25
4.29/5 rDev +15%
look: 4.5 | smell: 4.25 | taste: 4.25 | feel: 4.5 | overall: 4.25
Had on tap. Mostly clear amber with a tan head and lazy lacing. Smell and taste are clones: bacon, rye, intense smoke, some herbal/botanical notes, toast and robust bready malts. Feel gets sneaky creamy and thick as the sip goes when it is warm, good smoke texture and rye breadiness. A great smoke beer with personality
Jun 30, 2014
Hank On Rye from 3 Floyds Brewing Co.
Beer rating:
84 out of
100 with
193 ratings
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