Your Beermonger: Which Brewery? The Bruery

Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)

I don’t always focus on one specific brewery in these columns (though I may start doing so more often in the coming year), but I feel like I should point out one which has been on a roll lately: Southern California’s The Bruery. Only in business since 2008, The Bruery has already established a reputation as one of the more fearless and uncompromising craft breweries in America. Their range of styles is testament to the creativity of the Rue brothers who founded The Bruery, along with their team.

Year-round offering from The Bruery include the excellent Mischief, a hoppy Belgian-style Golden Ale and Saison Rue, an excellent rye malt Farmhouse Ale. If you get the chance, I definitely recommend trying both but today I want to talk about some of the seasonal and special releases you can find in the area now from The Bruery. Supplies are limited on these beers, but they’re worth seeking out if you’re feeling a bit adventurous:

5 Golden Rings: This is the latest in The Bruery’s 12 beers of Christmas series, which are released every holiday season. The 5 Golden Rings is a Belgian-style Golden Ale with cinnamon, allspice, ginger, and fresh pineapple. The fruit is a little rich now, but is enjoyable and should age very well.

Rugbrød: Released every winter, Rugbrød is a dark rye malt Ale that is smooth while showing off the full spectrum of flavors rye malt can bring to a beer. With three types of rye malt used, Rugbrød presents the case for rye as it is malty without being overly sweet, and spicy without being overbearing. I’m a big fan of rye, so this works out quite well for me.

Rueuze: The Bruery’s take on the classic Belgian Gueuze style, Rueuze is a blend of young Sour Blonde Ales that have been aging in oak barrels at the brewery for differing periods of years. The result is rife with funky wild yeast notes, citrus, and intense acidity.

Smoking Wood: This limited run is made from a base of an Imperial Smoked Rye Malt Porter that is aged in a different type of barrel for each run. The batch that we have now in Virginia is aged in rye whiskey barrels and it is fantastic if you’re a scotch fan. The combination of the smoked malt and the rye barrel gives off a very peaty aroma, and because the beer is a Porter rather than a Stout the mouthfeel is approachable and not too rich or heavy.

Anyone try any Bruery beers? Let us know in the comments. Have a great week. Until next time.

Cheers!

Nick Anderson maintains a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx. The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.

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