Schell's Emerald Rye Beer- a hoppy lager from Minnesota's original craft brewer

Uploaded by SchellsCraftBeer on 23.07.2012

I'm Dave Berg here at the August Schell Brewery, Jace Marti, and we're here to talk about the
Emerald Rye. So Jace, you came into my office and you said have you ever used this Emerald
hop. It's a newer German hop variety and I said no I haven't, I haven’t even heard
of it. When I was in Germany, I got a chance to Visit the Johann Barth, a hop production
facility and we got to do a hand evaluation of all of the different varieties that they
offered and one of them that I really liked is called Smaragd which is Emerald in English.
What I really liked about it is it had the flowery pleasant aroma that you get with the
German noble hops but it also had a touch of the American fruity characteristics that
I thought was a really nice combination and I thought it would be something that would
be really interesting to use. Of Course we are a lager brewery so we said you know lets
make a really hoppy lager and that's kind of where Emerald Rye came from.You know we
were playing around with recipes and stuff and thought that Rye would be a nice added
touch to it not something that's overpowering, just kind of a background note that really
adds to the complexity but also really dries out the finish and adds a nice spiciness to
it at the end. So one of the first things you are going to notice is the color of the
beer. You know a little bit of a red hue to it caused by some of the specialty malts that
we use in it. The nose, that’s that hop that Jace liked, the Emerald hop. You get
a little more lemon characteristics almost in the nose and the finished beer but then
also the kind of grassy noble characteristics as well. People often times when you say rye
they think of rye bread, which when they think of rye bread they actually think of caraway
seeds, which isn't at all what rye tastes like. Rye has more of a grainy spicy dryness
that it adds to beer. You know it's got a nice dry bitterness to it but it still is
very drinkable, sessionable. So with Emerald Rye I think we have come up with a beer that's
going to pair well with a lot of foods. It's a lager that is really drinkable.
Cheers. Cheers.