Robin Shepard
Beer at its most basic is composed of just four ingredients: barley, hops, yeast and water. Madison’s small One Barrel Brewing Company takes pride in creating brews that go beyond such traditional boundaries. And, that’s certainly reflected in its newest beer called 5th Element, a reference to an added element of malted rye.
What is it? 5th Element from One Barrel Brewing.
Style: One Barrel Brewing calls 5th Element a Rye India Pale Ale (IPA) because of rye that is added to the grist in the brew kettle. IPAs in general emphasize the bitterness of hops with herbal, citrus and piney character in their aroma and flavor. Rye adds to that its own complexity of spicy and bready qualities. IPAs are medium-bodied, often golden- to copper-colored, and 5.5% to 7.5% ABV.
Background: 5th Element isn’t a new beer for One Barrel; however, it’s new to bottles and six-packs. It first appeared in the Atwood Avenue brewery's lineup last spring. Since fall One Barrel owner Peter Gentry has been contracting with Octopi Brewing in Waunakee to scale up some of his best-sellers into bottles. “The One Barrel Brewery and our taproom continue to make beer on a small scale, but as demand increases, we have a need for more volume,” says Gentry in explaining how he plans to keep his One Barrel name and image, even though his going into larger-scale production with several of his beers. “People ask, why call yourself One Barrel anymore? Well, we’re still developing our beers one barrel at a time, and many of them you still only find in the original brewery,” he says.
5th Element Rye IPA was developed by former brewer Dan Sherman. Recently, Sherman left One Barrel to spend more time with his young family, leaving brewing responsibilities to Matt Gerdts, who took over earlier this year.
5th Element showcases Calypso, Amarillo and Simcoe hops. However, it’s the addition of rye into the mash that makes this beer different from other IPAs. “There’s a bready dryness, even light tartness from the rye that plays off the bitterness of the hops,” says Gentry. Scaling it up to packaged production and larger batches at Octopi also allows Gentry to take advantage of more advanced technology. “Working with Octopi and filtering with a centrifuge really brings out more of the bright sharpness of the tropical citrus notes,” says Gentry.
5th Element finishes at 6.5% ABV and an estimated 50 IBUs. It sells over the bar at One Barrel Brewing for $5.50/pint. You can find six-packs (beginning this week) for $8-$9.
Tasting notes:
Aroma: A light fruity hoppiness.
Appearance: Copper-amber color with a chill haze. Medium, bubbly, tan head.
Texture: Medium-bodied, bubbly and round.
Taste: The fruity and citrus hoppiness comes in early and combines with the rye for a spicy and dry combination.
Finish/Aftertaste: Sharp hoppiness with a lingering dry-bready spiciness of rye.
Glassware: One Barrel serves 5th Element in a standard American pint glass. I prefer it in the Willi Becher to show off the beer's vivid amber-copper color, while the inward lip focuses the hops and the accent of rye.
Pairs well with: Time to grill out, and this beer will be a great basic companion. There’s enough hops, and rye dryness, to pair well with a basic burger topped with sharp cheddar cheese.
The Verdict: 5th Element is easy-drinking and approachable. Its hops are sharp, and the rye is spicy. However, some will find it a little tame on the hop qualities typically found in more full-bodied IPAs (especially given that it’s hopped with Amarillo and Simcoe). This beer isn’t a palate-crusher, but if you’re a hophead it’s still worth putting on your list as a respectable IPA. There is plenty of spicy dryness from the combination of hops and rye to make it interesting. A little rye goes a long way for me; too much means the bready spicy toast qualities take over. This beer gets the rye right, with spiciness that accents the aroma of the fruity Calypso hops. For that reason, it has great potential to be on hand in my refrigerator well into summer.
