I wrote this facetiousness in a comment not long ago, in the New Year's Day post where I first suggested that 2009 might be the Year of Session Beer:
"Your 22% tobacco-infused rye-wine (Rye-wine! Has anyone done one of those?) is great, man, but this bitter is bone-crushingly authentic ("authentic" is a real good word to use, I hear...), and I'm going to have five of them! WooHoo, now that's extreme beer!"I've since learned that Drake's does a ryewine, and a couple other brewers have done one-offs. But when I saw this short blurb on MyBeerBuzz about #18 in the Tröegs Scratch Beer series, I was...intrigued. #18 is billed as a "Triple Rye Ale." Ryewine?
Not exactly. I got in touch with John Trogner, who told me it's actually "Triple Rye Pale Ale," or maybe 'Triple RyePA.' One of their brewers has been wanting to make a rye beer, any kind of rye beer, and John's been thinking about doubling up on double IPAs to make a triple IPA. As John put it, one day after work they're all sitting around, having a few beers, and after a couple, the two ideas collided. A Triple RyePA!
"It's not a Belgian kind of tripel," John said. "And it's fun, you know, we have fun with the names of the Scratch beers, even if no one else gets the joke. [Flying Mouflan, anyone?]"
The beer's already been brewed, with about 30% malted rye in the mash. "And a ridiculous amount of hops," said John. "Why not? Lots of Warrior, lots of Mt. Hood. The main flavor is Chinook, that stinky citrus." Sounds so appealing, but who am I to talk?
John said it should be out in about two weeks, depending on other work. But I gotta tell you, I wonder how much will be left: sounds like they've been hitting the zwickel pretty regular on this one: "The rye’s got a nice subtle spiciness," John said, drool practically coming over the phoneline, "and it’s got a rounded, creamy mouthfeel."
Might have to get in the Passat and go try this one.