Staff Blog
Brew Revue: Triumph’s Jewish Rye
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| Jewish Rye in a glass |
| Photo l Felicia D’Ambrosio |
Though it has been used for hundreds of years in alcoholic beverages both brewed and distilled, lately, rye is making a comeback.
Philadelphia Distilling Company, producers of Bluecoat Gin, have recently introduced Penn 1681 Rye Vodka (fourth blurb down). The spirit is a tribute to one of Pennsylvania’s top crops of the colonial era, rye. Whiskeys crafted from rye are integral to classic drinks like the Sazerac, one of the oldest-known cocktails in America.
Rye beers are cropping up, as well. One tasty local offering is Triumph Brewing Co.’s Jewish Rye ale. Patrick Jones, the brewer for Triumph’s Philly location, credits the years-old recipe to Princeton Triumph brewer Tom Stevenson. Since the beer isn’t the product of focus-group marketing, where does rye come in?
“The rye grain itself has a distinct and unique flavor,” Jones says, “and the spirit of craft beer is to always push the flavor envelope. Rye is just another weapon in our arsenal.” The beer is, obviously, modeled after traditional Jewish marble rye bread.
“Rye bread has three major flavor characteristics,” says Jones. “The rye grain itself, a slight or intense sourness, depending on the producer, and caraway.”
True to form, the top note of the ale is caraway, followed by a cleansing tartness, with the grain underneath lending the beer structure. “People think they’re tasting rye, but really, it’s caraway,” Jones added.
The 5 percent ABV ale is a tawny copper color, and appears hazy and unfiltered. A moderate, bright white head leaves some lacing on the glass. Just as Jones promised, the gentle caraway flavor gives way to a flush of sourness and finishes off-dry. Though not on the brewpub’s menu, this refreshing beer would be the perfect foil for a buttery, grilled reuben sandwich. On rye, of course.
Jewish Rye Ale is $5 per pint, available for a limited time at Triumph Brewing Company, 117 Chestnut St., 215-625-0855, triumphbrewing.com
