Session #24 - LOAF Dark Rye
East End Brewing Company in Pittsburgh, Pennsylvania, United States 🇺🇸
Traditional Beer - Kvass Regular|
Score
6.85
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Appearance - 8 | Aroma - 9 | Flavor - 8 | Texture - 6 | Overall - 8
Growler of Kvass courtesy of tpd975. Pours hazy brown with light tan head. The aroma is full with brown sugar coated prunes, solid freshly turned dark earthiness, a touch of floral and lavender, a rye twang and a hodgepodge of wintery spices. The taste is quite rich with flavor considering the nearly non alcohol nature of this brew. I get full unyielding and yummy earthiness, a rye singe, winter spices going here and there to go along with prunes and sugar coated raisins. D-lish. By midway and to the finish the rye and earthiness take center stage. Wow! Tasty stuff. Now if they’d only do an iced version:)
Appearance - 6 | Aroma - 6 | Flavor - 6 | Texture - 4 | Overall - 6.5
On tap at the brewery. Proper name is session #24. This is the brewers version of kvass made with dark rye bread. Darker than the regular kvass but just as clowdy. Aroma is somewhat tart. Interesting attitude on the first taste. Perhaps not as fun as the original kvass becuase its not as tangy and I like sour beers. Not much carbonation. Easy to drink and it goes down way too easy. Interesting and pecuiliar aftertaste, makes me want more.
Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 8 | Overall - 7
On tap sample at East End, although it was called Session 24, there. This poured a brownish color with a pretty substantial head and aromas that were of rye bread and had a bit of sweetness. Flavor is very light, yet full. I was surprised to learn that this was brewed with baker’s yeast, but it does leave a different flavor in the mouth. This was interesting, but doesn’t strike a chord as a new favorite.
Appearance - 8 | Aroma - 6 | Flavor - 7 | Texture - 8 | Overall - 7
Sampled on draft at the Maproom this beer poured a murky medium brown color with a trace of a tan head. The aroma was dry sourdough bread. The flavor was sweet, tangy and bready with a light cutrusy element. The finish was long, tangy and bready. Reminded me of a nice dunkelweizen. Interesting.