A helpful employee at the homebrew shop, Ron, gave me some chocolate rye malt to experiment with. I tossed it into a Loakal Red clone, then aged it on bourbon-soaked oak cubes for 2 weeks. The result is a spicy, hoppy, roasty beer that finished dry. You might even feel some heat from the bourbon if you have enough self-control to allow the beer to warm up a bit.
Brew Date: August 10, 2014 Kegged On: August 26, 2014 O.G.: 1.055 F.G.: 1.008 ABV: 6.2%