Boulevard Brewing Company in Kansas City, try Missouri is an example of both the past and the future of the industry. Founded in 1989, ambulance it was a pioneer among small brewers in the Midwest. Boulevard started small, ed with a business plan that foresaw eventual expansion to 6000 barrels of production annually. As was the case with small breweries in the “olden days,” growth was slow, but steady. By 2006 the brewery was able to expand into a custom-built facility adjacent to the original brewhouse, growing production to 600,000 barrels, making it the largest craft brewer in the Midwest and the 12th largest in the country. In addition to the 150-barrel brewhouse, packaging lines, and administrative offices, the new building also boasts several event spaces. It’s quite a facility and worth a visit if you are in the area.
So how does Boulevard represent the future? Last year the brewery was sold to Belgian beer maker Duvel-Moortgat. Purchases of this kind are going to become more frequent, I believe. First, they represent a growing interest on the part of large brewing companies to get a slice of the growing craft-beer pie. Another example of this is AB-InBev’s purchase of Goose Island and Blue Point.
Also, such purchases are a reflection of the aging of the first generation of craft brewers. Old-school founders such as Boulevard’s John McDonald reaching retirement age. They are looking for a way out. The companies they built are too large for other small brewers to purchase. Lacking a clear exit strategy, they are turning to larger concerns that have the wherewithal to do the deal. The same was true in the case of Anchor Brewing when Fritz Maytag sold it to a group of investors a few years ago. While some may decry this as a negative trend, I see it as a sign of a successful industry.
Boulevard built its reputation on a solid lineup of beers brewed to classic style. It has supplemented that with its Smokestack Series of specialty brews and a newer collection of barrel-aged, sour beers. Rye on Rye is produced annually as part of the Smokestack Series. It’s a 12% ABV rye ale aged in barrels that once held Templeton Rye whiskey.
Here’s my notes:
Aroma: Bread crust and whiskey. Soft background notes of oak, vanilla and toffee. Whiskey and toffee aromas blend nicely, leaving it unclear where one ends and the other begins. Some alcohol is apparent. Dark fruity notes – dates.
Appearance: Medium amber/red. Hazy. Full, stiff, creamy head of off-white to ivory foam. Excellent retention.
Flavor: Alcohol is evident from start to finish – just shy of being hot. Caramel and toffee malt is the dominant theme, with spicy, bread-like rye gaining intensity mid-palate and lingering into the finish. Rye whiskey and wood places a close second. Date and orange citrus fruitiness fills in the cracks. Raisin comes in as the beer warms. Hop bitterness is medium-low, but supported by the spicy bite of rye. The finish is dry with lingering alcohol, toffee, rye spice, and dark fruits.
Mouthfeel: Full body, but well attenuated. High carbonation. High alcohol warming. Light astringency in the finish.
Overall Impression: Rye on Rye is a full-throttle sensory assault. It’s packed with complex flavors, but my problem is that is lacks nuance. It seems to hit me all at once like a brick wall. It becomes like the white noise static on an unoccupied television frequency. There is a lot going on, but I’m missing layers to explore. That and the high alcohol make it a one-and –done beer for me. I’ve never allowed a bottle of this to age. I wonder if that would smooth it out a bit and bring more dimension.