I, myself, had a weekend full of pleasantries and Christmas lights.
Anyways, let's pop the cap off of the proverbial bottle and drink down some lovely rye beer. Sound good to you? I hope so, because it sounds quite wonderful to me.
The Bruery Rugbrød
Ah yes, The Bruery... this probably the first west coast brewer that I get really familiar with when I used to visit my family a couple of years back. I made one hell of a decision when I went down that road, too.
From what I can tell, The Bruery (the founder's last name is Rue, just an aside FYI) is all about that Belgian craft. I believe every one of their beers are both bottled-conditioned (meaning they throw an extra batch of yeast in the beer before sealing off the bottle, allow for another fermentation to take place in the bottle) and unfiltered. Needless to say, this can be very intimidating for the novices. Or people who can't tell the difference between complexities of life such as 'front' and 'back'.
TURN THE BOTTLE AROUND, YOU IDIOT!
They are also into the Belgian yeast big time... as well as all sorts of other things - pie, sweet potatoes... fucking Thai food. It all can play a role in their beer. It works most of the time, thanks in part to an insanely complex flavor approach. It just seems like Belgian yeast always pops in, and Belgian yeast is some funky shit! Sly and the Family Stone would approve.
But enough about that, let's talk about the main eventer, here: Rugbrød (AKA Danish rye bread, and no, I can't pronounce it either). It clocks in at heft 8% ABV and is undoubtedly going to be heavy in the rye bread department. In the words of the DX song, break it down!...
Holy shit, I apologize for that reference.