Fink Red Rye Ale from Bad Tom Brewing is as unique and unforgettable as the legend of Mike Fink, “King of the River”.
The original Rye beer, developed in Bavaria before the 15th century, was made with 50% rye malt, 50% barley malt. Following several years of bad harvests, it was ruled that only barley would be used for brewing beer and that rye would be used in baking, only. Rye was reintroduced to brewing in Germany in 1988 producing a grainy beer with a hearty flavor similar to pumpernickel bread. It was dark in color and averaged 5% alc./vol. Many other Red Rye Ales on the market today push the hops to make them rival the IPA s (sometimes referred to as Rye Pas).
The Fink Red Rye Ale formula calls for a 20% substitution of rye malt for our usual barley grain blend. Thus, Fink retains that caramel “nose” familiar with other Bad Tom brews, while producing a light, dry beer with a crisp taste and a spicy finish. As you would expect, our red rye has a distinctive reddish color with a creamy head and medium lace. Fink Red Rye is rated at 40 IBU (International Bitterness Units) which gives it the ”hop without the buzz”.
