Ryelander is a beer that’s easy to wrap your head around: it’s a big, spicy, hoppy Imperial IPA. It ravages taste buds, decimates olfactory receptors, and leaves even the heartiest neuron begging for mercy.

It is brewed from a blend of pale, crystal, and rye malts (with just a touch of roasted barley for color). We add many pounds of hops to the boil, and many more directly to the fermentation vessel. The result is an undoubtedly aggressive beer, but like its namesake, it shows a surprising depth and complexity.

Stats
  • OG: 19.1ºP

  • ABV: 9.2%

  • IBU: “225″

Grist
  • Gambrinus Pale Malt

  • Flaked Rye

  • Malted Rye

  • Roasted Barley

  • Dark Crystal Malt (75 ºL)

Hops
  • Bravo

  • Falconer’s Flight 7 C’s

  • Columbus

The Ryelander doesn’t really work with other foods, it attacks them. If you must consume it with food, try haggis or a roasted Spanish Peacock. Or a creamy blue cheese (like Saint Agur), if you must.