Review: Jailbreak Ryemin’ and Stealin’

What can I say? I’m a sucker for rye. I like me some rye beers and some rye whiskey (especially in a well-balanced Manhattan). There’s a spiciness that the grain adds to the beverages it goes into. It adds a kind of depth that is very appealing to my palate!

I didn’t use to like lighter beers. They scared me. I’d had an aggresively hoppy IPA early in my beer-drinking days, and it put me off them for years. Eventually, I got bold and decided to work them into my beer rotation – but I wasn’t ready to go all in yet. So I started with black IPAs and rye beers and IPAs. I couldn’t tell you what my first one was, but I know that I liked it and that it lured me back over and away from my safe zone of porters and stouts.

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This was another pint at my beloved Gilly’s. This beer pours a handsome ruby brown with a small, off-white head that quickly vanishes, but does leave a little lacing behind. Perhaps because it was poured pretty cold, I couldn’t really get any nose off of this beer. I was also chatting with a friend over drinks, so I didn’t spend too long huffing my beer like a total weirdo. This time.

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The taste of Jailbreak Ryemin’ and Stealin’ is all resin and pine and caramel malt up front. There’s that pleasant rye and spice flavor that lingers and warms the tongue. It has a slightly dry finish, but is relatively clean; it doesn’t linger overmuch. There is definitely some dry pine on the back end.

As far as rye beers go, I feel like this one is pretty balanced with a sweet enough malt backbone to hold up to the rye and pine flavors that it brings to the table.

 

 

Jailbreak Brewery Review Part 3

I visited Jailbreak Brewery on a rainy Saturday in January to take their brewery tour. Our group of about a dozen people was met by Clay, who’s been a brewer at Jailbreak for about 2 1/2 years now. We started out in the mill room, where we learned a little bit about some of the ingredients and equipment that make up beer’s humble beginnings. I’m talking about malt and hops, some of which we got to see up close and smell.

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This room has a tiny little mill that cracks open the malt gently, but doesn’t make flour out of it. Jailbreak uses a lot of specialty malts in their brews in addition to new hybrids and varieties of hops that are coming around every year. Because of these ingredients, Jailbreak is pleased to have “a pretty full portfolio,” but is experimenting all the time.

Next, we took a stroll to the top of a large kettle where beer gets its start. Temperature, Clay reminded us all, is very important. After all, yeast are delicate little organisms that can only thrive in certain temperature ranges – and whether it’s an ale or a lager style beer determines how warm to keep a fermentation tank. The “wort,” which is the cooking beer liquid, must also be sterilized to eliminate any wild yeast that might get in and disrupt the expected beer process.

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I was curious what they did with all of their “spent” grains (I’ve been to brewpubs that use them in pizza or pretzel dough in the restaurant) and it turns out they go to a local farm as part of the animal feed. Less waste is always good!

Jailbreak is a 600 gallon operation, which is a decent size for such a small facility. While a one-way CO2 vent was bubbling away in a bucket of water, Clay told us that part of the reason for the brewery’s location had to do with the local water being a “pretty good blank slate.” He pointed out the prominent stainless steel tanks in the room, explaining a little about the process of cold crashing beers and managing fermentation temperatures. All in all, he said, it takes about 2-3 weeks from start to finish to brew a batch of beer.

I learned something strange and new! Yeast, that helpful little bacteria that ferments beer, reproduces very quickly. Generations can come and go in just a few weeks and with such a short life span, colonies of yeast is able to start to mutate over a relatively short period of time. This sounds like something exciting out of an issue of X-Men, but mutated yeast can spell bad news for brewers; it can mess with the consistency of breweries’ products and ruin whole batches of beer. That’s why many professional brewers only “pitch” (add/use) the same yeast strain 3-5 times.

We got to try a hefe that was about 2 days away from being ready to can. It was cloudy and flat as it’s an unfiltered beer and had not yet been force carbonated with CO2. It was bright, as a hefe weizen should be, but something about the mouthfeel was very strange without the carbonation.

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Jailbreak fills their kegs one at a time, so it can be a slow operation. In addition to carbonating and kegging or canning the beer, Jailbreak experiments with some barrel aging. Some of the barrel aging projects are up to 2 1/2 years old, many in bourbon barrels. Bourbon barrels are readily available to breweries since part of the regulation that governs what bourbon is that it must be aged in a new barrel. Used barrels are literal garbage to bourbon makers. The brewers are sampling all of these beers all the time because, as Clay says, they are “living, breathing things” and are unpredictable.

We moved next to the canning operation. I know there’s some controversy about canned vs bottled beers, but I don’t have any problems with cans myself. Jailbreak opted for cans 3 years ago because light can’t get in (which is good for hopped beers), the seams are sealed against oxidation, they’re more portable, good on palettes, and have a lower carbon footprint than bottles. Their can holders are also made from 97% recycled materials and have no holes to harm turtles or fish. Makes sense to me.

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Finally, after glimpsing cold storage, we talked a bit about the brewery’s past as well as its future. The owners were once bored government contractors that stirred up 2.5million to start the company – their escape – their “jailbreak” from their boring 9-5 jobs. They’re at the brewery almost every day. Looking forward, Jailbreak is going to change from the food truck model of service to opening their own in-house small plates kitchen, fast casual style sometime in June 2017. They also want to change from being open 4 days a week to being open 6 days a week, which will mean a change in their license from tap room to brewpub. They’re also hoping to start making cider as well.

Overall, I’m pleased with what I’ve seen and tasted from Jailbreak. They seem really dedicated to quality through repetition as well as trying new and experimental things on the side. They’re environmentally conscientious, which makes this grumpy old hippie pretty happy. And I liked all of their beers that I had  (well, except for the Ephemeral Vol 1 – but that’s just a preference thing for me). Maybe the customer service at the bar is a tiny bit lacking; there never seem to be enough bar tenders to take care of that whole tap room really thoroughly. Still, I can’t fault them for much. If you’re in the area, I definitely recommend swinging by.

Jailbreak Brewery Review Part 2

Continued from Part 1

On the Saturday that I visited for my brewery tour, I had the chance to try two more beers. One of those beers came free along with the brewery tour ticket, along with a Jailbreak pint glass. Bonus! I definitely recommend checking out the tour if you have about an hour, and I’ll be talking about some of what I learned in Part 3 on Friday the 10th.

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The first beer that I tried – when I’d arrived way too early for the tour (which I always, always do) – was their other amber ale, The Infinite. It pours a rich, red-brown color with a handsome, off-white head of about 1/2 inch. This leaves behind some rich lacing behind. It smells, to me, like caramel and some hops and maybe even with a touch of apricot as well.

The taste starts out very sweet, but then finishes dry on the palate. You also get the hops on the back end. And while I like hoppy reds and ambers, this one is maybe bordering on too dry for me. I still like it, but it is pushing its luck in my mind. It has a graham cracker-reminiscent sweetness to it – the plain kind, not that business with cinnamon sugar all over it.

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The second beer I had, after the tour had finished up, was the jalapeño IPA called Welcome to Scoville. It pours orangey gold with a very thin head that generates a little lacing over time. It smells like a broke spike of spice or heat, like a freshly cut open jalapeño pepper. It doesn’t have a bold flavor, though it’s maybe a little sweet, because it is primarily about the heat. And that heat grows as the beer warms up. There’s a sharpness to this beer that’s hot, but refreshing. Very different from smokier chipotle beers that I’ve had before.

Finally, there was a delicious steak and cheese sandwich! Jeno’s operated a food truck (parked in the handicapped parking spots, which I was very displeased about) out front, which served up a tasty sandwich that I would definitely buy again – after lodging a complaint with the brewery and the truck owners about their parking behavior.

Jailbreak Brewery Review Part 1

This past week, I spent two days at Jailbreak Brewery (which, it turns out, is really close to my house!). One day, I grabbed a few happy hour brews with a friend on Wednesday evening and then, when I learned they give tours of their brewing and canning operation, I bought a ticket and came back on Saturday. So maybe that makes me look like a bit of a lush – I can live with that! And I just moved and still need to find “my” local bar. Could it be Jailbreak? We’ll see.

I didn’t try every beer that they had available, but I did have quite a few different tasters and pints – so I’m calling this a review of the whole brewery, tour included (that will be in Part 3). And, heck, I’ll even throw in a food truck mention, too!

First point of order: $5 pints every Wednesday, Thursday, and Friday from 3-6pm. Yes, please! Notably, they are only open Wednesdays, Thursdays, Fridays, and Saturdays thanks to some strange taproom-specific laws in Howard County, Maryland (which I have been having the darndest time pinning down with online research). Definitely worth at least checking out for that price.

The first beer that I tried was the Maple Ridge Amber Ale; I figured a nice, solid amber or red would be a good start. It pours a pretty golden brown color with a very clear appearance. There was no head on this beer, just a few webs of foam and a small ring of lacing on the inside of the glass, leaving behind very little lacing as I drink it down. I think I have the slightest cold – or maybe the nose on this beer is very faint? I get a little biscuity sweetness from it. No hops on the nose, which matches my idea of an amber ale profile. I don’t know if I’m smelling maple, per se, but I’m getting some burnt sugar on the nose.

The taste is malt-forward and sweet, both in the front and back of my tongue. There’s a heat that feels like it’s from the alcohol, though it clocks in at just 5.4% ABV. As it warms, it gets more bready and graham crackery and that warm sensation keeps up. That burnt sugar or maple taste hangs on, too. It’s a very pleasant beer, but it skews quite sweet.

Next, I asked for a taste of two of their IPAs: Poor Righterous American IPA and Ephemeral Vol. 1 New England IPA.

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First, the Ephemeral. It smells piney, resinous, but maybe a little sweet. There are some notes of bright orange and fruit. But wow. Wow. Holy wow, that is hoppy. It’s a palate wrecker and I just can’t do it. It’s dry and a punch in the face. It tastes like hay to me. It is not my thing at all.

Next, the Poor Righteous has a very dank, wet pine floor smell to me. Seriously, it smells like how I imagine licking the floor of a pine forest must taste. And yet, somehow, it makes me want to try doing just that. It tastes very hop-forward, very green, yet still a little dank. It has a slightly dry finish, but isn’t overly aggressive. Not a palate wrecker like its sibling, but bold and strong. I don’t know that I’d quite call it “drinkable” because it could maybe scare people off. It is hoppy, but not aggressively so.

Continued in Part 2…