Archive for the ‘RYE’ Category

Nelson (Alpine Beer Co) | TheBEERSgoneBAD #131

05 Jan

An outstanding hop from New Zealand, Nelson Sauvin, is generously used throughout the brewing and dry-hopping of this unique beer. European rye is added for a smooth, malty addition to flavor.

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Slaters 50/50 (Liberty Station) | TheBEERSgoneBAD #127

07 Jun

This week we decided to go check out the newest edition to Liberty Station, Slaters 50/50. From the outside it may look like any burger joint aside from the fact that it has a 15′ tall bronze hamburger by the front door. The real difference is inside. As you walk towards the bar you see it……the longest tap line you have probably ever encounted. Slaters carries on average 110 beers on tap and any given time!!! It’s insane. We got a tour with there Beer Master and tried everything we could get our hands on. We even did a pairing with one of there amazing burgers. Heres our little video of our night out with Slaters 50/50.

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Raglan Public House (Ocean Beach) | TheBEERSgoneBAD #126

30 May


In a land Down Under… on the preferred and more heavenly blessed, East side of Down Under, a few not so pretty and sophisticated Yanks were tramping about New Zealand jumping into any activity of outdoor fun they could dig up between rounds of pint plunging,  when one evening…

Late one evening, after another accomplished night of touring the local pubs, they stumbled upon a small burger kitchen in a back alley.   After taking their proper place in the generally tipsy “queue” and sharing some laughs, desperately needed burgers were at last ordered.

Upon receiving their burgers, as culturally lacking Yanks, they inquired as to whether the establishment had ketchup for the burger.   Without hesitation and prepared for such ale-induced comments, they replied, “I got ketchup, try the burger, Mate”. Not understanding this new local language, or the change we received, we blurted back, “We’ll try the burger, but you do have ketchup right?”  A final reply was returned with a chuckle and shake of the head “Just try the burger, Mate”.   For which while stubbornly refusing to leave the counter without their all important ketchup, a bite was taken into the monster, and with a mouthful blurted, “F..k, the ketchup!  What’s on the Burger!?  The kiwi with a friendly grin bounced back a “Welcome to Fergburger, Mate”

From that humbling experience, a thought stumbled through the fog of the next morning, “why isn’t there a Burger Joint that has different, actually really unique, great tasting, big juicy burgers – not the same boring burgers with the same sauces and toppings, but something with a whole different taste and twist.   And to really bring in the Kiwi Experience of pure and fresh ingredients; burgers made with fresh ground Grass-Fed Organic Beef and Organic ingredients with homemade, unique sauces and freshly baked buns, in a fun lively casual atmosphere that really embraced the unique culture and friendly attitude found in New Zealand, its people and its love of nature and extreme outdoor activities”

From that less than wise thought grew Bare Back Grill and the Public House brand and experience.

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Hop Rod Rye (Bear Republic) | TheBEERSgoneBAD #37

19 Sep

Hop Rod Rye
ABV: 8%
A high gravity IPA brewed with 18% rye malt. Hop Rod Rye has a floral hop aroma and subtle caramel notes with a slightly earthy and spicy rye character.

2009 California State Fair – GOLD 
2003 California State Fair – GOLD 
2002 Real Ale Festival (Chicago) – GOLD

Beer ReviewBear Republic’s brews are hand-crafted using traditional brewing methods. We hand select only the choicest ingredientsfor each batch. The specialty grains and hops used by Bear Republic have been chosen for their unique characteristics. The recipes and their final formulations were developed over a period of several years. Those wonderful homebrewing sessions and the lessons learned from trial and error have established the solid foundations for each recipe’s commercial equivalents. It’s our goal to continually develop new recipes using our time tested home brewing methods. “I feel home brewing is the laboratory where true advancement of beer styles is coming from. “Richard G. Norgrove, Master Brewer.

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Posted in RYE


TheBEERSgoneBAD: ShotGun Beer Challenge

19 Aug

If you feel you can beat Scott please send videos with proof of ID to:

For all your Shotgun and Tailgate need check out and enter TheBEERSgoneBAD at checkout to receive 10% off your total purchase

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