Two New Smokestacks for 2010

The Wine and Cheese Place just posted images of two new Smokestacks coming in from Boulevard.

The first one is called Rye on Rye. This is a rye ale aged in rye whiskey barrels, sounds good to me. I'm going to come out right now and say rye is going to be a trend for 2010. It's not a grain you see too often in beer, but it creates a fantastic spicy malt character. I think we are going to see more breweries playing with rye this year.

From the back label:

"Why Rye? This assertively flavorful grain is more often associated with whiskey than beer. Even in that arena, it has largely been eclipsed by corn and barley, the sources of Bourbon and scotch. But when we procured some seasoned barrels from our friends at Templeton rye, we asked ourselves, "Why not? Why not brew a rich, tawny rye ale, then mellow it in the warthm of charred oak rye whiskey casks? Two kinds of malted rye provide a spicy sweetness, giving way to notes of caramelized wood and the citrusy tang of Perle, Magnum, and Saphir hops before easing into a dry, lingering finish."

The second label is for Dark Truth Stout.  This is going to be a big time stout, which is always welcome, but hope it is not replacing the Imperial Stout.  That was a fantastic beer from last year.  I still have one bottle left, and I was wanting to do a side-by-side tasting.  Dark Truth is using multiple grains for the malt bill, including rye.  See a trend?

From the back label:

"Throughout the ages, man has been fascinated by the quest for hidden knowledge, the search for the secret to transforming the elemental into the extraordinary, the simple into the sublime. Ladies and gentlemen, we present for your consideration this exotic, inky concoction, the almost magical creation of our modern day alchemists who have turned humble grains -- barley, wheat, rye, and oats -- into black, liquid gold. Layers of complex flavors slowly emerge from the glass: espesso, roasted fig, creme brulee. Belgian yeast provides a plum-like fruitiness, noble German hops reveal spicy, herbal notes, while rich, velvety mouthfeel mellows to a day, smoky finish."

No exact dates yet on release, but I am eagerly anticipating.