This hearty red ale is malt rich and has serious hop character. Hopped Rye pours ruby red with a thick tan head. The citrus and floral aromas are from the four varieties of hops. The ruby red hues and peppery flavors are a result of using some red rye malt in the mash. We hopped it up with Columbus, Centennial, Chinook and Willamette hops for an aggressive hop finish.

We made our Hopped Rye with the finest Two Row barley and red rye malt, plenty of hops, pure Moab water and house ale yeast. This beer is not filtered and is still alive- a process called bottle conditioning. Other than the natural carbonation produced by bottle conditioning, it also helps to preserve the beer. Expect a small amount of yeast in the bottle and please do not overheat- temperatures above 75°F are damaging to the sleeping yeast.

The Hopped Rye pairs well with gorgonzola, cambozola, rich artisan blue cheeses, strong spicy dishes with curry, smoked beef brisket and grilled lamb. Brilliant with caramel apple tart, ginger spice cake and crème brulèe.

Store upright, chill and serve at 50°F to 55°F. Use wide mouth glassware to allow the vibrant malt and hop aromas to escape. Please, drink with others, so there is someone else to blame.