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Okay today we're going to talk about Rye-On-Rye.
Rye-On-Rye is a tribute to rye
of course and also rye whiskey barrels. About four years ago or so we bought about 20
barrels from Templeton Rye which,
in my opinion, Templeton Rye is a really phenomenal rye whiskey.
So the guys, folks from Iowa, sent us about 20 barrels.
We came in the brewery, a bunch of brewers, we could smell all these barrels and we're
looking at each other, and we're all like wow these are just amazing. So rich, so intense, so
different than what we've had before.
And we're just standing around there, kinda looking at each other, not really
knowing what to do
until one of the brewers says like well why don't we just make a rye beer
and put the rye beer in a rye whiskey barrel
and just call it Rye-On-Rye? So we put the beer in the barrels and
every month or so a bunch of us we'd go down and smell these barrels until like
ok, after three or four months this
beer would be nice and blended and be all perfect.
The blenders in Belgium - the lambic blenders - they call it "mariage parfaire".
Perfect marriage, that's what you're looking for. You want all these flavors
to come in nice and blend together.
And it took about eleven months before we finally said
okay I think we got it. I think the flavors are finally blending.
But still the beer was so intense and so so hot from the barrels that we had to
cut back and do about one-third of fresh beer to blend
with the barrel-aged beer because otherwise it's just too intense and
really what we're after is just make nice balance beers around here.
So that's what we've been doing since then two-thirds of the beer
is it barrel-aged, one-third is fresh beer, to make Rye-On-Rye.
A rye beer aged in a rye whiskey barrel. Cheers.