When I was at Bello Vino in Ann Arbor, beer manager Jeremy McClelland made sure I did not leave the store without this one. I used to have a hard time with rye beers but Bittersweet Lenny's RIPA not to mention a growing obession with my neighbourhood's Polish deli has pretty much cured me of that but not yet enough to have an all rye beer category going. The Founder's web page for Red's Rye does a pretty good job describing this 6.4% ale so let's see how much I agree with.

Rather than crimson, I'd call it deep orange amber but it does have a creamy tan head - though it drops to a rim and foam. In the mouth, it is a little lighter in body than sweet richness might make you think. It is actually relatively light except in the hopping but nothing is out of whack. Rye and hop mix in a genial spice on the swallow while, on the schnozz, there is plenty of grapefruit and tangerine peel in the hoppy aroma. A drier finish than a bigger bomb would be able to pull off.

I like it. A lot. Even if it is above session strength, it's still the sort of tribute to hoppy bigness that makes you wonder why anyone needs to go all twelve percent and double imperial IPA on you. Top marks from the BAers and deservedly so.