Hank On Rye - Three Floyds Brewing Co. & Brewpub

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Hank On Rye
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BA SCORE
84
good

188 Ratings
THE BROS
-
no score

(send 'em beer!)
Ratings: 188
Reviews: 60
rAvg: 3.72
pDev: 18.55%
Wants: 15
Gots: 2 | FT: 0
Brewed by:
Three Floyds Brewing Co. & Brewpub visit their website
Indiana, United States

Style | ABV
Smoked Beer |  6.00% ABV

Availability: Rotating

Notes/Commercial Description:
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.

(Beer added by: jeonseh on 03-07-2008)
Beer: Ratings & Reviews
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Ratings: 188 | Reviews: 60 | Display Reviews Only:
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3.9/5  rDev +4.8%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 3.5

On tap at Binny's South Loop.

A: Pours a clear burnt orange with a nice egg-shell head.

S: Meaty smoked malt. Moderate Canadian bacon, a bit of hoppiness.

T: More smoked malt - bacon, sweet smoke, sweet grain, a slight bitter note. Sweet bready malt in the finish.

M: Medium carbonation, medium-bodied.

O: Not bad, but not as interesting as the rauches of the motherland.

Photo of BEERchitect
3.93/5  rDev +5.6%
look: 3.5 | smell: 4 | taste: 4 | feel: 3.5 | overall: 4

The inquisitive and provocative taste of smoke seems right at home with curred pork, mesquite smoked poultry, and cedar plank salmon. But the beach wood smoked malts seem oddly compelling in beer. Unusual in the cold and carbonated beverages, yet satisfying as a culinary art, Three Floyds further surprises the palate with this refreshing, yes- refreshing, meat flavored beer.

Pouring a tawny bronze color that shows several metal hues from gold to rust and with light haze gives the beer a gentlemanly appearance. A very airy and frothy foam stance exudes but then falls apart midway through the session. Very light on lace, the beer's carbonation seems very fleeting.

Although all those meaty aromatics are from the smoked malts and not actually any swine, it doesn't keep away the distinct scent of prosciutto. The aromas of sweet game meets a hony-baked support and balance to complement the scent very well. Obvious overtones of campfire and barbecue allow for an almost-floral, mouth-watering savory to rise to meet the nose of scorched earth.

The savory, meaty flavor of smoky sweetness balance each other with flavors of salmon, canadian bacon, and barbecue that actually takes a mild backseat to the thin caramel, bold honey, and spicy grain flavor of rye and crystal malt. Dry pumpernickle character of cardemom seed, celery seed, and rosemary can be seen peeking through the smoke- all making me think that the smoke character is largely aromatic and not playing out so much on the palate but the suggestion of the nose is too high to dismiss. Lowly hopped, the spicy grain character carries the beer's balance, besides the beer needs no further complexity.

Medium bodied, at least at first. The fast fleeting carbonation leaves the beer relatively light, even thin during mid palate but finishing spicy-dry and lighly snappy. A minty wood character carries a refreshing texture with light alcohol allows for a thirst quenching effect with savory overtones.

At first, the brain tells the palate that this will be a slow session to weather. But the 16oz glass is empty within fifteen minutes. The savory aroma and taste of the beer coupled with medium-light textures make it highly drinkable.

Hank On Rye from Three Floyds Brewing Co. & Brewpub
84 out of 100 based on 188 ratings.