Experimental rye beer
Watts Brewing, Bothell
Style: Rye altbier
Stats: 5.3 percent ABV, 35 IBU
Available: On tap at the Bothell Block Party and Brewfest
My thoughts: The first time Watts Brewing head brewer Evan Watts attempted to brew this beer as a home brewer, he borrowed some Hallertau hops from a friend’s yard and attempted to brew a spicy rye beer with a subtle hop finish.
It didn’t quite turn out the way he wanted.
“It was awful,” Watts said. “It tasted like rubber.”
Now that Watts is a professional brewer and has more time to spend on recipes, he’s dialed in the rye recipe and is ready to bring it to the people. Well, almost.
Watts will unveil this experimental version of his rye beer at the Bothell Block Party and Brewfest on May 20. He’s hoping to get some feedback from beer drinkers at the brewfest, so if you enjoy the beer, let Watts know what you think of it.
The version he’s bringing to the brewfest has swapped out Hallertau hops with Santiam hops. A version I tried at the brewery earlier this week was made with Mt. Hood hops. Watts said he’s still trying to decide which hop to go with in the final version.
Better equipment has also helped Watts, who said that he’s been able to experiment more with the mash and the proportions of grains in the recipe. He was able to find the right ratio of rye to the other grains to get a spicy flavor without wearing out the palate.
As for the beer in its current state, it’s malty without being over the top. There’s a slight hoppy dry finish that gives the beer good balance and it’s eminently drinkable.
The proof of that?
“It’s good enough to tap it and put it on at my apartment,” Watts said.
Watts said the brewery, which opened operations in September of last year, has been growing rapidly. Instead of brewing a number of different and new beers, Watts has stuck closely to the original lineup: Leafcutter Kolsch, Apian IPA and Blue Orchard Bitter. That’s by design, he said.
“I like to think of myself as more of a technical brewer,” Watts said. “We don’t have the ability to practice on as many batches as say a larger brewer, so I like to work on dialing in the recipes.”
After starting out at just a few locations, Watts Brewing beer is pouring at a number of Bothell restaurants and taprooms, including Zeek’s Pizza, Bella Pizza and The Hop and Hound, and will bring Leafcutter Kolsch and Blue Orchard Bitter to the brewfest.
Advanced tickets for the brewfest are $20 for University of Washington alumni and $25 for non-alumni and include eight tasting tokens and a commemorative glass.
From the brewery: This new experimental beer is all about the rye. It bears many similarities to German altbier with its copper color and crisp, clean fermentation, but the hefty addition of rye and Santiam hops lend a unique blend of spicy and earthy flavors. Keep an eye out for the official release of the finished recipe later this summer.
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