Beer #36 French Broad Rye Hopper

Big shout out to Craft Brewed, a brand new craft beer bottle shop and tasting room in Melrose.

French Broad. Made in Asheville, North Carolina. French Broad has always been a fave of mine, from the Anvil Porter to the ESB- I dig this stuff.

But what about RYE? It seems to be so "in" these days... So some dudes can finally drink "whiskey". REMINDER: Bulleit Rye is not BOURBON. It is WHISKEY. Google INDIAN CORN and then come talk to me.

But alas, I love me some Bulleit Rye. I just don't like the hipsters that choke it down in tears and save the damn bottle. But back to beer.

The Rye Hopper is both Rye-ey and Hopp-ey. The name describes the beer. So why do I have this sweet job, you ask? Why describe something that is already described quite well? You ask?  ?  ...Well shut your mouth, someone just has to do this.

But back to the beer- From a spicy start to a deep, deep rye taste- I think I like it? Okay. I like it.

But what is rye? And what does it have to do with the taste of my beer?  Well, it's funny you ask.  After exhausting my catalogue of scholarly journals, I found this definition:

"Rye (Secale cereale) is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley (Hordeum) and wheat (Triticum). Rye grain is used for flour, rye bread, rye beer, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries, or by being rolled, similar to rolled oats. Rye is a cereal grain and should not be confused with ryegrass, which is used for lawns, pasture, and hay for livestock."

DO. NOT. CONFUSE. WITH. RYEGRASS.

I think I would best describe a rye taste as "spiciness".  Okay, I may have gotten some help from the smarty-pants at Craft Brewed on this one- but I was totally there anyway.  The closest thing I can think of to describe the taste of "rye" in your beer might be "a subtle mix of a very light anise and coriander- mixed with a malty syrup".  I actually think that describes a rye beer pretty well.  I'll take it a step farther.

"Lightly hopped anise-like introduction with a tangy sweetness of coriander on the sides of the tongue, finished with a bitter sorghum aftertaste on the backend."

Do I get that paycheck now?

With the Rye Hopper, you can really taste the Secale Cereale. And I fancy it is done quite well. I mean, it is nothing to drink 6 of, which is how you should judge ALL beers, but it is good enough to drink one- maybe two. I think it would be even better with a nice food pairing (see below in my new addition to the site "Most Desirable Food Pairing").

French Broad does deliver, yet again- and this time with an admirable addition to the current Rye-fest that is taking over the craft beer scene.  My only hang-up with this one is the introduction and the finish- it left me wanting.  It is lacking a certain complexity.  Nevertheless, try one out- you won't be sorry... Unless you are expecting Ryegrass.

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I give French Broad Rye Hopper a decently crafted 81.


Look: Dark Caramel Brown

Smell: Malty Syrupy Rye (Like you just opened a can of Malt Extract)

Taste: Deep Spice, and RYE, DUH

Most desirable food pairing: Anything with Hatch Green Chile

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Brett's ratings are out of 100. *Please understand that ratings on this scale have been influenced by my scholastic history of grading. A grade below 75 is not good, it is less than average. A beer below 60 is bad. Beers in the 90s are in the upper-echelon of beers on this earth, and above 95- divinely inspired.* As with all connoisseurs, personal taste affects all ratings. The best ratings tend to lean towards his two different biases; 1) Well-crafted heavy Stouts and 2) Lagers made with a simple perfection. Please understand that just because Brett gives a beer a high rating doesn't mean you may think it is good. Only understand that if he gives it a high rating it is because most people who have a good taste in beer would do the same.