Diageo recently came up with a nutter of an idea: Brew beers using some of the ingredients in its spirits. These aren’t aged in spirit barrels — they aren’t aged at all — nor do they contain any actual spirits. They are just, the story goes, made using some of the raw components that go into the company’s whiskey and tequila.
And so this pair of Thump Keg beers was born in Latrobe, Penn. (I’m going to go out on a limb and guess this is made by City Brewing Company, where Rolling Rock and other brands are made.)
I tried them both, and some comments follow.
Thump Keg Rye IPA – “Brewed with George Dickel Sour Mash Bill” (so… corn, rye, and barley), this hybrid IPA offers a malty, nutty and slightly sweet attack — loaded with sugared almonds and a honeycomb character — that fades to a chewy, bitter brew on the back end. Lots of racy grain character comes to the forefront as the finish kicks in, offering a spicy conclusion backed by lots of hops. It’s not entirely balanced nor overwhelmingly “rye” like, but it’s an enjoyable diversion. 8.2% abv. B
Thump Keg Agave Amber Ale – “Brewed with the essence of Peligroso Select Mexican Agave.” I’m not entirely sure what that means — it actually has raw agave in the mash? — but this beer does offer a slightly honey-focused character that rounds out a decent amount of malt and some cocoa notes. If there’s any agave character here it comes through as a light herbal note on the front of the palate. Otherwise it’s fairly straightforward in structure. 5.8% abv. B
each $9.50 per six-pack