This ale straddles the line between rye and IPA, hence, “RyePA.”The rye grain adds that characteristically earthy spice which builds in strength and pair with lightly bitter, citric flavored hops that bring clarity and freshness. A restrained bitterness gradually settles with pine hop notes alongside the delivery of the malt. Hop flavors touch on grapefruit, sweet orange, and some light tropical fruit notes. Bitter hops overwhelm the malt sweetness, but the rye spice seems to interweave with hops without getting lost. Mouth feel is well-rounded, crisp, clean, and finishes off dry. Everything is working together just right and you can literally taste how well it was crafted. Neither rye nor hops are overstated, and both complement each other very well. Founders is consistently solid, and I recommend everything they brew.

Malts: Rye, 4 varieties of Belgian caramel malts

Finishing hops: Amarillo

6.6%

70 IBU

Grand Rapids, Michigan

This Smokestack Series rye ale is a combination of 35% ale and 67% ale aged in rye whiskey barrels. It’s a semi-thick, grain focused ale with a subtle hop bitterness to balance. The grain character adds a great deal of complexity ranging from a mild roast accent, a heavy dose of caramel, fig fruitiness, and a spicy herbal sense. Yeast is prominant, adding a pleasing dry finish which reminds me of Belgians in the way that they progress from fruity to dry. It doesn’t overstay its’ welcome, and fades just quickly enough to provide a solid drinkability despite the high gravity. It is a perfect balance of bitter and sweet, grainy and yeasty. Alcohol is rather nicely hidden, though still managing to peek its head to the surface and add to that rye whiskey quality imparted by the barrel aging.

Overall, it is both delicate, yet forward. Drinkable, yet complex enough to demand your attention. Plus, enough alcohol to ask your respect (11%). I find this beer very enjoyable and well crafted. Certainly one of the best beers I’ve had from Boulevard. Well done. Recommended.

11%/p>

47 IBU

Kansas City, Missouri

This rye IPA pours a beautiful, sudsy, creamy head. The retention is acceptable, keeping a strong head that’s weak in comparison to the opening height. Lacing is of fine bubbled patches that clings nicely to the glass. Pretty nice.

The aroma is actually quite light. It’s got the standard Sierra Nevada hop aroma of pine, citrus, and in this case an earthy rye grain. It’s subdued, with layering that’s just too tough to pick out. Quite disappointing in this area.

Flavor is also the standard Sierra hop bill, though not near as aggressive as Torpedo. It’s definitely packed with a considerable amount of hop resins, though not so much that it overrides the rye, or has a mouth coating, palate wrecking effect. Rye adds a nice spicy, grainy quality, though more subdued than I had hoped. Sort of a black pepper addition on the palate. It fades quicker than I had hoped, despite the hop oils. Very nicely balanced malt/hop ratio. The mouth feel is ultra creamy and perfectly carbonated.

It seems they’re using the same hop bill as the rest of their IPA’s, but I can’t confirm that because they’re very secretive of their recipes. If you’ve had the Sierra Nevada lineup, you’ll know what I mean. Regardless of the light use of rye, it’s a noticeable change up on the typical IPA, and this one that’ll be nice to have around (especially in my neck of the woods). It’s definitely worth trying to see what the rye craze is all about.

Hops: Bravo, Chinook, Citra, and “experimental” hops

Malts: pale, rye, caramel, chocolate

6.6%

55 IBU

Chico, California