Reuben's Brews celebrates their roots by hosting Rye Fest, November 17th

Reuben's Brews celebrates their roots by hosting Rye Fest, November 17th

Before co-owner Adam Robbings started Reuben’s Brews, most in the Pacific Northwest had no idea what a Roggenbier was, let alone a Rye IPA, or Rye Ale. But once Reuben's Brews' taproom opened, this all changed.

Before long the name Rye became synonymous with Robbing's beers before retiring for beers with names like Crush, Crikey, and Gose. Nowadays it's not hard to spot an occasional beer at the brewery, bearing the Rye name. Recognizing the glaring omission in the draft-list, Adam Robbings has decided to host an all-day event showcasing the many Rye beers created at the brewery.

We are excited to bring back our rich and spicy celebration of rye beers! We are brewing some special crowd favorites just for the event: Roggenbier, American Brown, American Rye, Yirgacheffe Rye, and Rye Crush among them. Look forward to a tap list with 20 beers featuring rye, including some that were on our tap list the day we opened our doors in 2012!

We will also be releasing cans of Rye Crush, a favorite that is returning for this event. This beer will be available on tap and in 4-packs of 16 ounce cans.

Please check out our blog for the Reuben's Brews Rye Fest tap list:

http://www.reubensbrews.com/blog

This is one of our favorite events of the year, and it gave us the perfect excuse to revisit some of our classics. Join us for this celebration and taste through some of our history, while enjoying the unique character this grain adds to brewing traditions.

Assuming you haven’t visited the brewery’s blog, you might want to look out for the following beers.

  1. Rustic Saison (6.4%, 28 IBU)
    This recipe originated from a pro-am recipe that we later developed to work well in our sour program. The malts include rye, oats, and wheat. The spiciness from the rye works well with the spicy ester profile of the saison yeast strain we use. The oats also add a nice mouthfeel as well.

  2.  Brettania – Guava (6.3%)
    A rustic saison aged for a number of months in oak puncheons with our house mixed brettanomyces culture. The beer was then aged on top of of large amount of fruit for at least three months, and then refermented in the bottle. This series explores a multitude of our favorite fruits.

  3. Brettania - Boysenberry & Blackberry (6.3%)
    A rustic saison aged for a number of months in oak puncheons with our house mixed brettanomyces culture. The beer was then aged on top of of large amount of fruit for at least three months, and then refermented in the bottle. This series explores a multitude of our favorite fruits.

  4. American Rye (5.4%, 32 IBU)
    The first beer brewed on the 5BBL system at our original brewery, our first ever batch of American Rye won “Best New Local Brew” in Seattle Magazine’s 2012 Best of List. A clean, crisp and refreshing rye-based brew. Light in color, this brew has an aroma of citrus and tangerine and is complimented by a smooth body and a crisp finish.

  5. Grapefruit Rye
    American Rye with Grapefruit.

  6. Yirgacheffe Rye 
    American Rye with Yirgacheffe coffee from our friends at Kuma Coffee.

  7. Roggenbier (5.3%, 19 IBU)
    Roggenbier (German for rye beer) is a historic northern German style of beer. Ours is, simply put, a rye hefeweizen. Aroma of rye, banana, and clove make way to a medium body with rye spice finish. One of the beers that launched Reuben’s Brews in 2012, and one of the first beers we ever bottled.

  8. Peanut Brau
    Roggenbier with cocoa nibs and cinnamon.

  9. American Brown (5.9%, 36 IBU)
    The American Brown is a malty, hoppy brown ale. Bright citrus hops lead the aroma with a little roast in the background. Chocolate and caramel come through with a slight smokiness. Has a medium full body with a relatively dry, slightly spicy finish.

  10. Hazelnut American Brown
    American Brown infused with hazelnuts.

  11. Crush ALS (6.0%, 50 IBU)
    Our latest hazy IPA from the Crush series. Malt bill includes flaked rye. Dry-hopped with the 2018 Ales for ALS hop blend from Loftus Ranches and YCH Hops in the Yakima Valley. $1 per pint is donated to the ALS Therapy Development Institute.

  12. Pineapple and Coconut Crush
    Crush ALS infused with pineapple and coconut.

  13. Rye Crush (6.0%, 50 IBU)
    We added some flaked rye into the Crush recipe to provide body and spice complexity to the malt profile. This batch, like the original released in 2017, is dry hopped with Kohatu, Citra and Ekuanot hops to give this brew a big tropical fruit profile on top of a soft, pillowy body. This tasty brew comes in at 6% ABV, and 50 IBUs.

  14. Rosemary-Rye Crush
    Rye Crush with rosemary.

  15. Cascara-Rye Crush
    Rye Crush with cascara (dried coffee fruit) from our friends at Kuma Coffee.

  16. Roasted Rye (7.0%, 80+ IBU)
    Our winter warmer IPA. Citrus and tangerine in the nose, supported by chocolate, roast and caramel notes from the malts. The best of an India Pale Ale and a winter warmer wrapped into one brew. This was the beer that started it for us back in 2010 as homebrewers.

  17. Chocolate and Orange Roasted Rye
    Our Roasted Rye IPA infused with Chocolate and Orange

  18. INK (8.1%, 80+ IBU)
    Imperial Black IPA. A bold citrus and floral hop profile sits on top of a moderate roasted malt and caramel nose. A medium mouthfeel and balanced bitterness in the finish. Oh, and true to form we used a little rye in the brew - it’s rude not to.

  19. Coffee and Vanilla INK
    INK infused with Coffee and Vanilla.

  20. Three Ryes Men (12.2%)
    Three Ryes Men is a barley wine with three different types of rye, aged in a blend of rye whiskey and bourbon barrels. A perfect sipper for the dark winter nights.

Doors open at 11:00 am with the taps flowing until the last one is gone. For for information, visit Reuben’s Brews’ Facebook events page.