Fink (Red Rye)
Bad Tom Smith Brewing

 

On tap at the Ohio City taphouse
A: Reddish brown, one finger head
S: Rye, caramel, malt
T: Matches the nose, hint of citrus
M: Medium-bodied, balanced, smooth/slightly sweet
O: A decent rye ale that falls in line with the pack

 

 

From the growler via Growler Stop in Newtown. This rather nice little
rye pours a deep muddy reddish copper tinged brown with a nice head of off white
foam that settles to a thick ring, thin layer, and shows some darn nice sudsy lacing.
Noise of caramel malts, astringent citrus laden hops, moderate pine tinged hops,
spicy rye notes, and light orchard fruit notes of peach and apricot. Flavors exceed
the nose with a nice toasted caramel malt, rich spicy rye hits immediately with balance
from the malt and light breaded notes. Following the spice of the rye is a deep zesty
citrus note of orange and apricot with a touch of pine and a brandy note on the rear
with earthy flavors that put this in a category all it's own. Some flavors hit the English
barley wine and others an Orkney ale that got in a fight with a rye ale and an IPA.
Very good mouth feel; medium body, light carbonation, and a sweet yet spicy finish.

As much of a fan as I am of their imperial stout this one is really a surprise.

Let it warm and experience a great beverage perfect for a cold fall afternoon.

Cheers

 

Big on sweetness. Big on body. Big on strength. Big on grit. If you're going to capture the essence of legendary figures like frontiersman Mike Fink in an ale form, then it can't cower quietly into the night. It better be a big beer!

Fink's hazy chestnut austere is masculine and mysterious. Its dense froth caps the mug like a lathery meringue and is quick to show off its burly side. Toffee, caramel and toasted grain fill the nose along with a punch of citrus, tropical fruit, nuttiness and pepper. As the sturdy beer hints the tongue, a bready, grainy, toffee-sweet flavor coats the tongue with toasted delight.

Toasted pecan, caramel and sweetened bread crust follow as the middle palate quickly shows the beer's rustic grain side. Peppercorn, husk and the unsettled bite that only rye can provide links up with the growing hop flavors of pineapple and apricot early and then grapefruit and orange zest later. Its finish is bitter with freshly muddled pinecone and citrus peels and a mild red apple undercurrent for extra measure.

Medium-full, the ale carries a greater heft than bigger IPA but is shy of barleywine. Its a bold amber taste and texture with a bready-sweet base that's broken up by the husken grit of rye, a spice of booze and a resinous sticking power of hops. A long spicy-sweet finish ensues with an aftertaste of pepper and caramel.