Openfaced

Poured this into a tulip glass and the aroma of toasted rye bread hit me before I even took a sip—the chewiness really carries through from the actual rye bread in the recipe. The malt profile is deep and biscuity, a perfect sipper for a cold evening.

The mouthfeel is the star here—that actual rye bread in the grain bill gives it a dense, chewy body you don't get from most brown ales. Poured it with dinner and the biscuit and crystal malts balanced the rye's tang perfectly. It's a sipper, not a chugger.

The rye bread really comes through in the aroma before you even sip, and the biscuit malt gives it a toasty, almost bready sweetness that lingers. It's chewy and rich without being heavy, exactly what I hoped for in a brown ale.