Description: Named after the rye flour that is used to make sourdough bread, this farmhouse ale is made using rye, wheat and barley flakes, malted wheat and rye, spelt flour and sauerteig prepared by Byron Fry at Fry’s Red Wheat Bakery. Done in the Farmhouse style, the beer is unfiltered and fermented using Belgian yeast.
Tasting Notes: This latest installment from Lighthouse was consistent with the quality I’ve come to expect from them with their seasonal and limited releases. As a farmhouse, it has a distinctly Belgian flavor which is due to the choice yeasts that impart spicey notes reminiscent of coriander. The combination of starches and malts also lends it a particularly malty, but smooth and complex flavor. And despite the presence of rye malts and flour, it is somewhat subtler and cleaner than most farmhouse ales I’ve tried.
Appearance: Medium gold, cloudy, good foam retention and carbonation
Nose: Distinct Belgian yeasts, baked bread, coriander spice
Taste: Smooth, flavorful malts, strong yeast, mild rye bitterness, discernible spices
Aftertaste: Lingering malt flavor, yeasts and rye flavor, light and refreshing