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<!-- m --><a class="postlink" href="beernews.org/2011/10/sierra-nevada-mega-...-and-a-peek-at-2012/">beernews.org/2011/10/sierra-neva ... k-at-2012/

"This beer will replace Glissade in the brewery’s “seasonal” lineup.

It will likely be in the high 6-low 7 ABV range and hit around the 60s for IBUs. They are using a good portion of rye so expect some spiciness to compliment all those hops.

The beer is slated to debut in mid-January."


Being part of Sierra's core range, I have to think this will find its way here. Hoppy rye beers are yum, so excited about this.

Trimmed the quote, hit the link for more details.

Hoppy Rye beers have been the business of the middle of the country; surprised to see SN producing one. (Hey, for once the Midwest is the trend setter! Woot!)

I quite enjoy a hoppy rye beer every once in a while.

Founder's (Michigan) Red's RyePA and Two Brothers Brewing's (Illinois in the middle of nowhere) Cain and Ebel are my two favorites; Bells makes a good Rye Stout, too.

I find I get a significant increase in mouthfeel from rye, maybe even more so than with oatmeal; I'd say there's some serious beta glucans/"gums" in that grain.


Adam
P.S. If anyone wants some Roasted Rye grain for free this is your last chance; I'm throwing it out this weekend if no one wants it.

&amp;quot;Biertourist&amp;quot;:1sw92qjb wrote: Founder's (Michigan) Red's RyePA and Two Brothers Brewing's (Illinois in the middle of nowhere) Cain and Ebel are my two favorites; Bells makes a good Rye Stout, too.

I find I get a significant increase in mouthfeel from rye, maybe even more so than with oatmeal; I'd say there's some serious beta glucans/"gums" in that grain.


Adam
P.S. If anyone wants some Roasted Rye grain for free this is your last chance; I'm throwing it out this weekend if no one wants it.[/quote:1sw92qjb]

I tried Cane and Ebel last week and was underwhelmed - didn't get rye so much as just hoppy grapefruit. But the Founders Red's is the business.

I'll take some of that rye if you can advise about diastatic power, etc.

Ding dong Glissade is dead! Great news!

Glissade. never impressed. bring on its successor.

Nigel.

&amp;quot;KeeganAles&amp;quot;:3flo4y10 wrote:

&amp;quot;Biertourist&amp;quot;:3flo4y10 wrote: Founder's (Michigan) Red's RyePA and Two Brothers Brewing's (Illinois in the middle of nowhere) Cain and Ebel are my two favorites; Bells makes a good Rye Stout, too.

I find I get a significant increase in mouthfeel from rye, maybe even more so than with oatmeal; I'd say there's some serious beta glucans/"gums" in that grain.


Adam
P.S. If anyone wants some Roasted Rye grain for free this is your last chance; I'm throwing it out this weekend if no one wants it.[/quote:3flo4y10]

I tried Cane and Ebel last week and was underwhelmed - didn't get rye so much as just hoppy grapefruit. But the Founders Red's is the business.

I'll take some of that rye if you can advise about diastatic power, etc.[/quote:3flo4y10]

It's roasted like roast barley and therefore should have a diastatic power of 0. (You can steep it.)


Adam