many breweries are making beers they market as a rye IPA, but many of
them are lacking the critical hop aroma, flavor and bitterness of an
IPA. Why are breweries so scared of the “specialty grain” label?
Probably because IPA is much easier to market. Chatham Farmer’s Daughter
is a fine rye beer, but not much of an IPA.
I poured a 16oz can into a tulip glass. There was no freshness date and it cost $4.40 ($0.28 per ounce).
Appearance: Rusty brown/copper hue with a very hazy body. Carbonation is
visible at first pour. Forms a large, beige, frothy head which leaves
plenty of lacing and never dissipates.
Smell: Oddly enough, there is virtually no aroma to this beer I can detect. Just a faint floral scent. Nothing off-putting.
Taste: The palette is fairly simple and direct. Plenty of amber malts
through the entire first half. Lightly sweet, a bit of toasty character;
I even detect some chocolate on the finish. I really don’t get much in
the way of distinctive rye flavor, though. No spicy sensation, but a
mild bready flavor. The hops are dull; a bit of a dry spiciness at
first, but they fade and homogenize quickly. At only 49 IBUs, this is
not what I would consider an IPA. There was a slight tang on the finish
at first, but it too fades into the background. Overall, the taste is
fine and enjoyable, but nothing amazing.
Drinkability: Weighing in at only 5.5% ABV, Chatham Farmer’s Daughter is
at an ideal potency. The body is overtly medium with a thick presence
and soft texture with an easy finish. Leaves little aftertaste, which is
fine; thankfully it’s not cloying. Perhaps a bit refreshing while on
the tongue, but too big to truly session. This could stand up to an