Bomber of the Month: July
Fort Collins Brewery Out of the Ashes Smoked Rye Porter
By: André DiMattia
Published: 7/10/2014
Regular Price:
$9.99
Sale Price:
$6.99
Sale End:
7/31/2014
ABV:
5.5
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There is something so deeply nourishing about smoke. The satisfying primal feeling that comes from food enveloped by the life force of wood in the form of natural ash and smoke. Heady with its presence; smoke is fundamental with its lasting distinction. Beers that take on these flavors are challenging for many and easy to understand why given the modern processes that are taken within clean brew houses. Fire and charcoal were once always at the start for all beer that was brewed many generations ago. Even if not intentionally added, smoke played a significant role in beer creation coming from the fires that were needed to heat the water for each new batch. Some desired the pure flavor and allowed a portion of the ingredients to take on the traits from the fuel source of varying origins. The German town of Bamberg is still famous for its beers of a traditional ‘classic’ sort of flavor, those that are expressive and pure with smoke.
The shared interest in these flavors transcends across the globe and many others have taken a liking to the characteristics that come from smoking the beer’s base barley malts over hard wood. The Fort Collin’s Brewery shares this interest in their always evolving Out of the Ashes series of highly smoke forward creations. Using a heavy hand of rye malt and a combination of cherry and apple wood for the fuel source, Smoked Rye Porter is a dark beer with energy and lift even with the somewhat brooding sensation from the smoke.
On to the Tasting Notes:
While the obvious level of smoke is abrupt, it doesn’t come off as intimidating. Pecan, cornhusks, woody herb stems, fudge and a touch of green apple dance out of the glass as the beer is poured. A few moments to acclimate to the smoke’s natural element might be needed for those still not accustom to this particular attribute. Once given time to settle, the beer is quite nicely layered with a toasted edge expected from the base Porter while the lingering campfire comparison gives depth. Cocoa and chocolate begin to emerge along with the strong nutty aroma that brings to mind sweetened caramel turtle cookies. Fundamentally the backbone of the beer; the smoke settles wonderfully and engages with its nuances.
Now engaged and mystified from the aromatic display, the first sip is accepted and delightfully savored. The rye really comes alive as the liquid finally hits the tongue, as it is spicy but still herbal, cleansing but sharp with charred grapefruit rinds and green pepper leaves coming into focus. Bitterness settles with delightful balance in a somewhat savory way similar to that of darkened sourdough bread. Strong levels of toast and char come off comparable to coffee and chocolate while the smoke lingers with distinction. One sip leads to another and soon the glass is empty while the desire is still strong in the mind.
Food Pairing:
Without a doubt, beers of this nature are the essential pairing when it comes to BBQ eating. Start with a round of burger patties and taste just how joyful the shared smoky and charred elements come together on the palate. Add cheese (blue would be even better), any sort of vegetable (green chili counts and would do wonders with the rye), or a slathering of fresh aioli (add smoked paprika for a standout condiment); this is the time to make the burger as proper as we know they can be. Mushrooms would work nearly as well as any meat option; marinated in with garlic, soy and a splash of the base beer and you are ready for a hearty grilled cap or roasted side. The Smoked Rye Porter would even be great with a variety of pickled or vinegar laced vegetables, take it further with sauerkraut or to the ultimate degree with a spicy batch of Kim chi. There is not much this sort of beer can’t work with. Feel the embrace of the smoke.