This was the first of Carey's limted edition Unplugged beers this year and it's one of his best. Rauchbiers are certainly not pleasing to everyone's palate and this was obvious last weekend when I saw this brew aplenty on liquor store shelves while the latest, the double IPA, was quite scarce. That this was the case should lay to rest any notions of craft beer drinkers around here, on the whole, being adventurous types. For most it seems to be all IPA all the time.
The Smoked Rye Ale, as you can see from the photo above, poured a nice copper color and was slightly hazy. My mini-mug held a small head which dissipated rather quickly. Dipping my proboscis into the glass, I got a whiff of the smoked malt but also sweet plum aromas. This stuff just smelled like heaven.
Putting this stuff into my mouth, I noticed immediately how it wasn't as viscous as Schlenkerla's Märzen or Urbock. It had a nice limber mouthfeel to it. At first my tongue was treated to a little bit of hop bitterness paired with the crisp rye but this was soon replaced by a rich smokiness. Once the beer was down my maw, I found that it left my tongue with a nice dry hoppy finish.
I recall drinking a rauchbier at J.T. Whitney's, a brewpub no longer around, here in Madison and finding it very clean and refreshing with the smoke flavor lingering in the background. I've also seen beers recently with some smoked malt added to the grain bill for a little sumpin' sumpin'. But NG's Smoked Rye Ale is the real deal. The smoke flavor is at the fore and Carey doesn't skimp on it. Yet he too managed to make a very quaffable brew. I find that rauchbiers mellow with each passing sip so, by the time I'm halfway home, the flavors are more balanced. But be warned: this is a big beer. 8.5% big. I didn't taste the alcohol which makes it deceiving.
Junk Food Pairing: I like to eat beef summer sausage with rauchbiers so I'd recommend you snap into a Slim Jim with this beer.
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