by Browar Pinta
Rye beers are said to have originated in medieval Bavaria and were known as roggenbiers (‘roggen’ being the German word for rye). The beers would have somewhere between 30-60% rye malt, giving the beer a crisp and slightly spicy malt body. When the Reinheitsgebot German Purity Law was adopted in 1516, the list of permitted ingredients was only water, barley and hops (they hadn’t factored in yeast at that time). So rye beers were not allowed in Bavaria and as such, the style virtually disappeared.
This Pinta beer isn’t exactly a roggenbier, thanks to the roasted malts and generous use of Amarillo hops. it is more a Black IPA or a Cascadian Dark Ale, but it uses a good dose of rye.
It pours thick and dark, and you’d be mistaken for thinking you were pouring an imperial stout just on appearances. The foam starts out quite dark before settling to a much brighter white. Lots of roasted malt in the aroma along with the citrus hit from the Amarillo hops.
The flavour is a rich mix of roasted malt with a dark chocolate, balanced by a firm bitterness and the citrus and resinous notes from the hops. It is smooth and rich, drinking like a bigger beer than it is.
A delicious Black IPA that balances the roasted malt character with a resiny, fruity hop character
A big dark Black IPA combining the fruitiness of a traditional IPA with the body and complexity of a dark beer
A Black IPA from Brasserie De La Senne - lots of roasted malts and earthy hop flavours
by Brouwerij Emelisse/Slot-Oostende
The new version of Emelisse Black IPA, now with a changed recipe being produced by Slot-Oostende brewery
by Brouwerij Emelisse/Slot-Oostende
A West Coast US-style Black IPA - floral, punchy and delicious
This black IPA from La Debauche is full of dark chocolate, coffee, liquorice with a little fruit and sustained bitterness
by Browar Pinta
Pinta's first ever beer was this American style IPA named 'Hops Attack'
