Don’t be so worried. It’s only mostly brutal.
This Belgian Rye Porter is a stellar example of all three of the words in its style descriptor. The Belgian yeast was allowed to ferment at slightly higher temperatures than we usually permit for a Belgian yeast, so it has quite strong notes of various pitted and tropical fruits as well as a slight hint of phenolic spice like clove and black pepper. The Belgian yeast strain we used also attenuates quite well, which means that the finished beer is less sweet and more dry. The rye also features prominently by providing that grain’s characteristic spice flavor and ruby tint. The brown and chocolate malts also make a serious appearance on the palate here by providing nutty, biscuit, and bittersweet chocolate flavors.