Red River Brewing Company - Hay Ryed
- ABV: 5.5%
- Bottle Size: 12-oz
- Int’l Bittering Units (IBUs): 14
- Serving Temperature: 40-45° F
- Suggested Glassware: Pilsner Glass, Weizen Glass
- Malts: Pilsner, 2-Row Pale, Wheat Malt, Rye, Acidulated
- Hops: Saaz
Pouring a crystal-clear, bright golden-straw color topped with an off-white cap of foam, this easy-drinking brew offers up a crisp aroma of pale malt, wheat, a touch of apple, and spicy-herbal overtones from the Saaz hop contribution and the deft use of rye. In the flavor, look for a core of crackery pale and pils malts, with wheat and acidulated malt working together to offer a mild tangy character. As in the aroma, a touch of spicy rye works in concert with the noble Saaz hops to deliver a spicy-herbal high note. Finishing clean, crisp, and bright, this pale wheat beer is quite food-friendly and makes a perfect pairing for pizzas (we'd go with pepperoni, but as you like it...), as well as all sorts of traditional pub fare including sausages, earthy cheeses, and roasted or fried chicken. Cheers!
Founded by Jared Beville and Beau Raines in 2013, Red River Brewing Company is named in honor of Shreveport's main waterway, which separates it from its sister, Bossier City, on the opposite bank. Until now, this area of the country has been a bit behind the rest of the nation in the growth of the craft beer industry, although that's beginning to change. In the Shreveport-Bossier City area specifically, Red River, as well as Great Raft Brewing and Flying Heart Brewing, have really helped raise the profile of better beer throughout the region.
Formerly garage homebrewers, Beville and Raines recognized the potential that Shreveport offered for turning their hobby into a full-scale business. For its first couple of years in operation, Red River existed as a relatively small outfit whose beers could generally only be found at local bars and restaurants. But in 2015, the duo secured a new, much larger location in downtown Shreveport to serve as a new brewing facility as well as a taproom (which opened in 2016) to serve the public directly. Just a few hundred yards down the road from their original facility, the new Red River brewery has allowed them to jump from a tiny 5-barrel brewing system to a much more robust 20-barrel system. Additionally, the brewery and attached Taproom is serving to help revitalize the downtown area, attracting lots of people looking to enjoy good beer, and often, live music. Plus, visitors can enjoy excellent gastropub-style food from chef Anthony Felan's Fat Calf Boucherie, a food trailer located at Red River's parking lot. For more info about the brewery, tours, and Red River's Taproom, check www.redriverbeer.com.
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