Rye-Talian
Goose Island Beer Co.

 

 

(Served in a tulip glass)

A- This beer has a clear slightly dense copper body with a thin creamy light tan head.

S- The slightly spicy green hops are gentle but otherwise clean.

T- The green pine hops has a green lemon brightness with a candy fruity gummi note that grows as the beer warms. The spice of cinnamon heat and pungent bitterness grow in the finish.

M- The medium-light mouthfeel has a gentle carbonation and no alcohol heat.

O- The bitterness is a bit too bity in the finish especially for the hop profile and the spice and fizz combination overpowers the other flavors.

On cask at the Goose Island Clybourn brewpub. Described on the menu as a "Rye Pale Ale". Served in imperial pint glass.

Pours copper color with a half finger of white head, great retention but minimal lacing. Smell is bright citrus (orange and lemon and sweet grapefruit), rye, and spice. Taste is much more rye and spice forward, although there is some supporting citrus flavor, and finishing almost absent of bitterness. Super smooth, medium body and carbonation. Overall, a really good, sessionable rye beer.

Served in an imperial pint glass at the Clybourn brewpub.

Figured I'd start with something rye-infused to compliment the pumpernickel bread on my burger. Makes sense, right? It pours a clear tiger's eye amber topped by a smidge over two fingers of thick light-cream froth. The nose comprises pine needles, grapefruit, very light leek, husky toffee, and light bread. The taste holds notes of lemongrass, light biscuit, light rye spice, lemon rind, and very light wheat. The body is a light medium, with a pretty much non-existent carbonation (ah, cask beer) and a subsequently smooth feel. Overall, a nice easy-drinker, but nothing overtly special.

 

I had this on tap at the Clyborn location.

A: Poured a crystal clear, candy corn orange, with about a 1/2 finger head that stuck around for a bit.

S: I got some very faint citrus and rye, along with some freshly filtered H2O.

T: Sweet cracked rye bread (not very sweet though), with a tinge of hop character which created sort of a mild, grainy bitterness.

M: After pondering it, I'm thinking it was the rye that might have produced the bitter aftertaste, but what do I know? Additionally, some pepper added heat to my palate as well. No lacing.

O: This was a really nice rye that hit all the right buttons to my mind on what this style should be.

Clear amber in color. Served in a imperial pint glass with a thin creamy off white head. Good lacing. Aroma is dominated by grapefruit with a little pine and lemon as well. Taste has more grapefruit, a little lemon and a little pine. Mild caramel maltiness with an appreciable dry bitterness on the finish. There is some rice spice on the finish. Lighter side of medium, dry, with a nice bitterness. A good drink that I'd definitely get again.

Served in a snifter at GI Clybourn 12/15/11. Thanks to HeatherAnn for the assist! Extra special thanks to Electric Hawk for bringing the rock later that evening!

A: Served a slightly hazed, bright gold. One pillowy finger of bright white head resides on top and leaves a few sticky splotches of lace behind.

S: Huge sweet fruity hop aroma. Oily to the point that it felt like it stained the inside of my nose. Awesome nose.

T: Not quite as focused as the nose. Starts off as huge, sweet, and fruity as the aroma but some toasty malt shines through as does a bit of sharp citrus.

M: Very big, full, and sticky. Hop oils plaster themselves to everything in my mouth.

O: Very enjoyable. Another in the Chef Collaboration series without a fruit and/or spice gimmick. Dig it.