Sour Mash Rye

This imperial rye ale was dreamed up by our brewmaster as an homage to the age-old sour mash technique used in making whiskey. Using local Carolina Rye malt from our friends at Riverbend Malthouse, we allowed a small portion of the mash to sour overnight before adding it to the main mash the following day. A variety of pale, caramel, smoked, and roasted malts contribute rich toasty flavors and a deep garnet-red color to this behemoth of a beer. Aged for 11 months in Kentucky bourbon barrels, the result is a smooth-drinking ale with subtle notes of pumpernickel and peppery spice.