Food & Cooking 2016 — photo 2 of 372: My McMenamins Passport stands next to a Ryeled Up: Whiskey Barrel Aged Brett Rye that I had at the historic (opened 1905) McMenamins White Eagle Saloon located near the intersection of North Mississippi Avenue and Russell Street, in the Eliot Neighborhood of Portland, Oregon. According to the brewer:
“Tart, spicy and funky, this garnet-hued rye ale is was brewed with 50% Crystal Rye Malt from Thomas Fawcett for a pleasant spice character. Noble hop varietals round out the brew and complement the flavor of the rye malt. Six months of aging in a whiskey barrel with a Belgian wild ale yeast strain, Brettanomyces Bruxellensis, created a pleasant, earthy tang that permeates this complex wild ale.” Measurements: 6.2% ABV • 35 IBU
My notes from that day read: “Pretty strong tasting... almost like medicine! I think it’s the rye, which I generally like, combined with the barrel aging. This is the second or third barrel-aged beer I have had, and in general I don’t think I like them. I want to keep my beer and my spirits separate!” July 2016. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article Of White Eagles and Roasted Coffee.
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