Going Awry | Grimm Artisanal Ales
ABV: 8.0%
IBU: 20
Style: Rye Beer
Actively Produced
Description: Rye Abbey Ale. Brewed for the autumn season, our GOING AWRY abbey ale pours a rich orange-amber color topped with a sticky, lacy white head. We brewed it with an organic, heirloom rye grown at Thor Oechsner Farm in Newfield, NY, and malted by Andrea Stanley at Valley Malt — the East Coast’s only artisanal micro-malthouse! This exceptional rye contributes a rustic, spicy element that complements the phenolic flavors of our favorite Trappist ale yeast. A touch of caramelized Belgian beet sugar adds a subtle range of dried cherry and toffee flavors dancing in the background, while boosting the ABV and maintaining dryness and drinkability. Best served in a tulip glass between 45 and 50 degrees, GOING AWRY pairs well with stewed and braised meats, roasted root vegetables, caramelized onions, mushrooms risotto, aged gouda and washed-rind abbey cheeses, as well as apple pie and tiramisu.
IBU: 20
Style: Rye Beer
Actively Produced
Description: Rye Abbey Ale. Brewed for the autumn season, our GOING AWRY abbey ale pours a rich orange-amber color topped with a sticky, lacy white head. We brewed it with an organic, heirloom rye grown at Thor Oechsner Farm in Newfield, NY, and malted by Andrea Stanley at Valley Malt — the East Coast’s only artisanal micro-malthouse! This exceptional rye contributes a rustic, spicy element that complements the phenolic flavors of our favorite Trappist ale yeast. A touch of caramelized Belgian beet sugar adds a subtle range of dried cherry and toffee flavors dancing in the background, while boosting the ABV and maintaining dryness and drinkability. Best served in a tulip glass between 45 and 50 degrees, GOING AWRY pairs well with stewed and braised meats, roasted root vegetables, caramelized onions, mushrooms risotto, aged gouda and washed-rind abbey cheeses, as well as apple pie and tiramisu.
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