The Beers

Rye Pale Ale

Rye

By using an exact amount of rye, a grain seldom found in other micro brewed beers, the Rye Pale Ale acquires its signature taste. Made with five varieties of hops and a generous amount of specialty malts, it offers a complex flavor and aroma that is both aggressive and well balanced – a rare find among beers.

The Terrapin Rye Pale Ale was released in Athens, GA in April of 2002 at the Classic City Brew Fest. Six months later this beer which was sold only in Athens was awarded the American Pale Ale Gold Medal at the 2002 Great American Beer Festival, the most prestigious competition in North America. We hope you will agree with our peers in the brewing industry that this is truly one of the best pale ales in the country.

ABV: 5.5%

IBU’s: 35

O.G.: 13.3

Malt: 2-Row Pale, Munich, Malted Rye, Victory Malt, Honey Malt

Hops: Magnum, Fuggle, East Kent Golding, Amarillo (Dry Hop)

Food: This beer cries out for spicy foods to match it’s hoppy flavors…jerk chicken to shrimp and grits.

Cheese: Gruyère or Manchego

Recipe Submitted to the Terrapin Beer & Food Challenge by Fauna Hartley!

Pale Ale, Cheese And Grit Soup

This is a deceptively light soup showcasing Terrapin’s Rye Pale Ale. The Ale’s complex flavor makes this dish far more than a bowl of soupy cheese grits. A true taste of Athens!

1 Tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 Terrapin Rye Pale Ales 2 cups low-sodium chicken broth 2 cups reduced-fat milk 1 cup grits 7 ounces Dubliner cheese, grated 4 slices white American cheese, chopped 1 teaspoon cornstarch ¼ teaspoon paprika ¼ teaspoon yellow mustard powder Pinch cayenne pepper Kosher salt to taste 1 pound bacon, center cut, cooked and chopped

1. Heat oil over med-high. Sautee onion until soft. Add garlic and sauté another minute. 2. Add 1 Terrapin Rye Pale Ale, broth, milk and grits. Reduce heat to med-low. Cook until grits thicken. 3. Combine cornstarch and spices with grated cheese tossing to coat. Add cheese to soup in small handfuls melting each batch before adding another. 4. Stir in American cheese until melted. Salt to taste. 5. Finish with ½ Terrapin Rye Pale Ale. Enjoy the remainder while you slowly stir soup and bring back up to temperature. 6. Garnish generously with bacon. Serve with crusty bread and a Terrapin Rye Pale Ale. Enjoy! Serves 6.

Awards:

Bronze Medal – 2009 Carolina Champion of Beers Best Pale Ale – 2008 Wazoo Beer Festival Silver Medal – 2008 Bramwell Oktoberfest Silver Medal/Best Pale Ale – 2007 Bramwell Oktoberfest Best Pale Ale/Best of Show – 2007 Wazoo Beer Festival Gold Medal – 2007 Carolina Beer Championships Gold Medal – 2006 Carolina Beer Championships Best of Show – 2005 GA Craft Brew Challenge 1st Place American Style Ale – 2004 GA Craft Brew Challenge 2nd Place American Style Ale – 2003 GA Craft Brew Challenge Gold Medal – 2002 Great American Beer Festival