Good evening everybody! In a last minute decision, our staff decided that since we had some leftover packaging from the last time we brewed GITR, we might as well brew it again, squeaking it into the 2013 specialty release schedule. I'm actually drinking one as I type! Ginger In The Rye is a Rye Munich Ale with approximately 2oz of fresh ginger per gallon! ABV is 7.0%. About 600 cases will make it out of our production facility and I believe it should be hitting stores fairly soon. I'm including the original narrative from Joe Short regarding the first time this beer was ever brewed (January of 2007)... Making this beer was definitely one of the top 3 worst brew days I have ever had. Something like 20 hours. I specifically remember being more angry that day than I have ever been. I have always been reluctant to use rye malt without a lautering aid in fear of a stuck mash. I went ahead and brewed it anyway and got myself into a seriously stuck mash. The rye seemed to work like a giant glue stick in the mash tun. I thought if I proceeded really slow I could cheat the inevitable "stuck" mash, but I could not. I tried everything. No method other than waiting for gravity to pull the slow trickle of sweet wort from the grain bed would suffice. I had to rig up a special heating unit under my sparge water tank to keep it warm through the duration of the slow transfer of liquids. I was hungry, tired and ornery as hell. Eventually I cut off the flow of wort into the kettle and boiled it hard and long. With all the tricks I tried to free the mash with, all I really did was dilute the sugar extraction, hence the long boil. So there I was late into the night with a kettle half full of beer and a day I felt was wasted on a ton of ingredients with undesired results. For this beer to be worthy of the series it had to be a certain strength. That is why this beer is batch numbers 262 and 263. I had to make two of them. This bastard of a beer did have a fruitful fermentation once I finally got it into the fermentation tank. I used the Weihenstephan yeast strain which happens to be the most preferred yeast fro making wheat beers by German Brewers. It was the first time this yeast strain had entered our facility. I thought it would work well for the rye and Munich malts I used. At this point the beer was developing quite well considering what a pain in the ass it started out to be. Toward the end of fermentation lost and lots of ginger was shredded and added to the fermenter. Ginger is a magical rhizome rich with healing powers that has been used since ancient times. The volatile oils and phenol compounds are the active components which are great for relief of nausea and motion sickness. It was also used as a cough suppressant and digestion aid. It is one of the earliest spices known in Western Europe, said to be a spice used against the plague. Nineteenth century bars and taverns kept small containers of ground ginger available for sprinkling into beer. I find it adds a nice spice and balance to the beer, giving it a pleasant finishing "zing" complimenting the character of the beer as a whole. I think you will too. Cheers! --Herman Ginger in the Rye: An experimental ale brewed with rye and Munich malt, fermented with the Weihenstephan yeast strain, giving it elements of a German wheat beer. A deep golden color with a shy white head that dissipates quickly. The aroma has a zing of fresh ginger mixed with hints of spice and faint banana fragrances, alluding to the complexity of this unassuming ale. The flavor is sharp and crisp, laced with snappy ginger, spice, and citrus fruit qualities. Although refreshing overall, the intricate blend of flavors seem to linger on the palate, similar to the bitterness of hops.