This recipe came from a book I have with homebrew recipes written by commercial breweries, for some of their beers.  This one was from a brewery in Wisconsin.  I hadn’t had this beer commercially before, but it looked like an interesting combination of rye malt with this yeast.  I can’t say I’m a fan of the result.  Tasting notes below were after 39 days lagering/aging in a keg, hoping to tame down some of the more bitter flavors.

Strong alcohol aroma. Hot, almost like a bourbon. Taste is crisp with some floral hop flavors in the background, mixed with a slight caramel malt taste. Rye sweetness comes on strong and flavorful. Overall leaves the mouth fairly “warmed” with lingering rye flavor.

Brewed: 10/11/2021.  Distributed: 12/10/2021.

ABV: 6.4%,  IBU: 20

Malts: Brewer’s 2-row, Rye, Flaked Rye, Munich, Caramel 80L.

Hops: Nugget, Challenger, Willamette.

Yeast: Wyeast 1318 London Ale III.