Originally Posted by cadarnell
Very interesred in this rye addition .... be sure to report back
The rye worked out nicely. Gives the beer a bit of spicyness. 9% seems a nice middle range. I'm curious to taste this slightly more subtle, and also more pronounced. I think it also gives the beer just a touch of richness to go with the crispness of the Kolsch.
On Tap: Belgian Barrel Aged Barleywine, Da Yooper's Oatmeal Stout, Breakfast Stout, Hop Your Face Off IIPA, Catcher in the Rye Saison, "Wino-head" Nelsin Sauvin Gumballhead.
Bourbon Barrel Duchesse De Bourgnone
Fermenting English Mild
on Deck: Lager?