Rye Ale w/ Figs & Toasted Fennel
Ørkenoy

Dark orange and tan with a good amount of haze, appropriate for the style. Three fingers of foam, seemingly more than most of their other beers so far. Not too long lasting, but some spotty lace was left behind.

Aroma is mild, bready rye grains and a hint of fennel seed, like rye bread crusts.

Taste is grainy and malty, mild phenolics, feels somewhat thin and astringent. Drinks like a basic 90’s amber ale. Low carbonation after the first half of the glass. Slightly buttery, cooked vegetables, bland. Dunno about this, nothing very assertive about it, an astringent amber ale doesn’t float my boat. Nothing like a traditional German Roggenbier, which is basically liquid bread on steroids.

Paired well enough with smoked cheese and charcuterie, not a repeat buy for me though.

Pours a hazy orangish-brown color. Thick two finger head dissipates steadily until just a thin ring of foam along the outside of the beer remains.

Aroma has some notes of rye bread, clove, pepper, toasted fennel and dark fruit.

Taste follows the nose with notes of rye bread, tart figs, clove, dark fruit, and spicy pepper on the back end. The spice leaves an actual peppery spiciness on the palate. The figs provide a prominent tart, fruitiness on the profile. This is one of those beers that is quite unique, and the its likely you'll either like the profile or hate it.

Feel is medium bodied, smooth, giving way to a semi-dry finish. Mild carbonation.

Overall its an interesting beer - definitely unique. I enjoyed drinking it, and I think it would be pair nicely with food.

It's been a big month for Roggenbiers. I had zero in my 67 year career and, then, this December I had two. Is this a trend?

Cole Thumper Looks an interesting brown and has a decent foam and the yeast keeps it that way until the end. Smells are interesting. (I guess the "interesting" is the rye malt becoming alcohol; which I suppose is more interesting than the usual way rye has been presented to me... accompanied by strong hops.) Tastes are the yeasts working the dark malt/fruit. No need for many hops as the rye provides enough spice. This is a light ale with modest bubbles. But it worked well with my soup (which also had lots of fennel in it.) I finished the glass with gnocchis in a red sauce and that pairing was not great, but still decent... in part because Orkenoy brews for the table and Cole is food-friendly.

I am becoming a fan of Orkenoy; having had six of their beers and two plates. They are young, but are figuring out the kitchen/brewery synergy. They are getting their business together. Go visit them on the 606.