In the 1600s, Franciscan monks created the world’s first doppelbock. In 2008, Patrick Rue established The Bruery. The best of both worlds come together in this rich, malty lager. It’s quite common for breweries to have “-ator” in the suffix of their doppelbock names. But ours has something theirs does not: a Rue in the prefix (and in the name of our brewery). Rueminator builds on the liquid bread legacy of the doppelbock style and gives it extra fortitude in the traditional fashion of The Bruery. This rich, hearty, smooth lager gains even more depth and character from extensive aging in charred new American oak barrels.
Schnitzel cordon bleu, Beaufort cheese, sweet potato latkes, German chocolate cake. A classic reuben on toasty rye. Or maybe nothing at all?