New from the Nano-Brewery: Roggen Wolf

We’re excited for you self-proclaimed “hop-heads” and IPA lovers out there to check out our newest IPA Hopology pack, which features a wide range of IPAs. Each beer in this pack brings something different to the table, and we are trying something new with our most recent addition: Roggen Wolf, a Rye IPA.

A beer is  a “rye” beer when rye is substituted for some portion of the malted barley. It was common to use rye in beers in Germany until the 15th Century when a series of bad crops caused a big shortage of rye. When this happened, rye was only allowed to be used for baking bread. The practice of using rye in beers has since made a resurgence in Germany and in American craft brewing.

We caught up with one of our brewers who works in our nano-brewery, Eryn Bottens, to talk about his first commercially available brew and to find out what it’s like to work in the Samuel Adams nano-brewery.

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Q: What is your role as a nano-brewer at Sam Adams?

A: I’m a brewer, and one of my jobs is to help create new beer recipes in the nano-brewery, which is located within our Boston brewery. We do all of our beer development and trial brews here.

The nano-brewery is essentially a mini brewery where we can be creative and innovative. Working on a small scale, we can do a lot of experimentation.

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