Grinning frozen skulls. Yes, some of us feel this way in the winter-time. We've had a few nice days in a row, the snow is slowly melting, but, no, it's coming back tomorrow. You think, it's March, we're on our way to spring! We can break out the bikes again! No. No. No. There's still that threat. Keep the gloves and hats handy. Don't put away the long underwear yet.
Lightly hazy, crimson colored, large, creamy ivory head above, lasting long, and leaving lace.
In the nose: Richly, caramel malty aromatics hit the nose first. Lush and lively. Earthy, spicy hops.
In the mouth: Hops shine first on the palate, bright and citrus-y, but quickly swallowed up by malt, spicy, rich rye malt. Hardy, robust, and lively. Fruit flavors unfold. Sweetness creeps in. I believe I read someone somewhere someone's description of "candied grapes", and I get that, too. Dark fruits, spicy malts, altogether tasty. Good rye IPA, and you can drink it.
There’s cold, and then there’s COLD. Teeth-chattering, extremity-numbing, eyelash-freezing cold. On February 2, 1996, Tower, MN hit the all-time state record low temperature. 60 Below, a hardy rye IPA, pays tribute tothat mark and the unforgiving Minnesota winter. Enjoy it before frostbite sets in and turns those beer-holding fingers blue. Best served…cold.
This hearty rye IPA uses experimental hop varieties that lend notes of candied grape, orange, and vanilla cream. Cararye and flaked rye contribute a deep red hue and spicy malt notes.
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