Catch 23 is brewed with rye and roasted malts and it’s absolutely amazing.
It slinks out of its can a sexy sticky black and smells of vanilla laced treacle tart and patchouli oil.
This is a beer that straddles that line between Black IPA and Hopped-To-Hell Porter with the added depth of my beloved rye.
There’s a burned toast, toffee and brandy malt that’s enriched by the meaty pumpernickel of the rye, and there are hops, masses of hops, which isn’t a surprise as the label states that Catch 23 is, “excessively hopped.”
You get oranges and lemons (and the bells of St. Clements), loads of liquorice and aniseed, satsuma skins and lime leaves, sherbet and jelly sweets.
The finish is sticky and sumptuous, bitter and lingering, sharp, dry and crisp.
Source: Ales By Mail