Burnside Spring Rye

Reviewed by on April 30, 2015 in Spring Guide

The Details

  • Brewery: Burnside Brewing Co.

  • Origin: Portland, OR, US

  • Rated On: April 30, 2015

  • Best Before: bottled February 4, 2015

  • ABV: 5.5%

  • Ideal Temperature: cool to cellar temperature

  • Style: Rye Beer

  • Rating: GOOD !

The Review

Spring Rye is PDX brewery Burnside’s springtime offering, and is quite the mix of styles and/or ingredient substitutions, it would seem. I’m guessing that the lack of filtering, and the coriander provide a certain Saison-like character, so hence the ‘Spring’ seasonal association.

This 22oz bottle pours a hazy, medium golden amber colour, with one fat finger of puffy, finely foamy, and somewhat creamy off-white head, which leaves some disintegrating iceberg shelf lace around the glass as it slowly recedes.

It smells of spicy rye grain, acrid, almost phenolic yeast, a dry bar-top nuttiness, hints of benign citrus pith and pine resin astringencies, and maybe a touch of earthy white pepper and coriander. The taste is more of the same – gritty, acerbic rye malt, a lesser pale grainy, er, ‘sweetness’, peppy yeast, sedate coriander, and muddled west-coast hop bitters. The bubbles are fairly active in their far-reaching fizzy and frothy emanations, the body a so-so middleweight, and actually rather smooth, both the rye and yeast having blinders on for this particular aspect, or something. It finishes well off-dry, the overall sweetness of the blended malts coming to bear, while the yeast, hops, and spice start concentrating on their feet.

Very much like a rye grain infused Belgian Pale Ale, or indeed a Saison, what with the heady yeastiness and coriander guest ingredient. Not bad, and kind of challenging, as the hops try to wiggle their way in, causing more confusion than harmony, but interesting all the same.

Brady White



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