Frost Line Rye is our March 2014 Brew of the Month

summit-fullJust as March is stuck between seasons, the beer of the month, Summit’s Frost Line Rye, is a seasonal between seasonals. Offering spice and malt alongside an invigorating and energizing tease of citrus, Frost Line Rye befits a month when temperatures rise and the days lengthen but the snow still flies, the trees are still bare and, sadly, my camping gear remains stored and unused on most weekends. (If the weather is right, though, I’ll be cracking beers around a campfire.)

Though Summit recommends serving Frost Line Rye in a “stemmed tulip glass,” a good ol’ shaker pint glass will work just as well. The color is deep, copper-tinted amber, and a couple fingers of tight, light tan head will dissipate slowly and leave trails of lacing along the glass. Overall, the aroma is bready—at times reminding me of pumpernickel. The first whiff is a joyful and enticing blend of malts and spice: Aromas of chocolate, caramel, toffee and toasted malts create a solid foundation for a generous dose of spicy rye. Orange and grapefruit citrus slowly gain prominence and are welcome reminders that springtime pale ales and IPAs are just around the corner.

The flavor is delicious and true to Summit’s “‘between seasons’ seasonal” billing. While toasted malts, chocolate, toffee and caramel are noticeable, the namesake rye flavor takes center stage. It offers an assertive dose of spice and bitterness that pleases throughout each sip and continues in the aftertaste. The orange and grapefruit citrus flavors may not be bracing, but, coupled with a little pine resin, they give the beer a tasty West Coast-style zing.

  • Serving temperature: Summit recommends serving Frost Line Rye at 44-48 °F.
  • Alcohol content: 5.8 percent ABV.
  • Food pairings: According to the Summit website, Frost Line Rye pairs well with spicier foods like  “jerk chicken and pork, south Indian curry, [and] pepper jack cheese.”
  • Where to buy: Summit brews are widely available around town and Frost Line Rye should be among the selection.
  • Price: $7.50–$8 per six-pack.

Casey Wagner lives in Iowa City.

Thoughts? Tips? A cute picture of a dog? Share them with LV »



Summer Programs 2020

Get 150+ local restaurants delivered to your door in the Iowa City & Cedar Rapids areas!

Don’t let other people’s opinions win.

Vote for your favorite people, places and events in the Iowa City-Cedar Rapids area! In a time when local businesses need our support more than ever, your vote will send a little love to the places that make our community special. And don’t forget to tell us why—the best comments will be published in our December Best of the CRANDIC 2021 issue! Voting ends September 30.

Read the Best of the CRANDIC issue, on stands now

The Future is Unwritten

You look to Little Village for today’s stories. Your sustaining support will help us write tomorrow’s.


$10/mo or $120/year
The cost of doing this work really adds up! Your contribution at this level will cover telephone and internet expenses for one month at the LV editorial offices.


$20/mo or $240/year
$240 is enough to cover one month’s costs for sending out our weekly entertainment newsletter, The Weekender. Make a contribution at this level to put a little more oomph on your support and your weekend.


$30/mo or $360/year
(AUTO-RENEW) connects eastern Iowa culture with the world. Your contribution at this level will cover the site’s hosting costs for three months. A bold move for our boldest supporters!

All monthly and annual contributors receive:

  • Recognition on our Supporters page (aliases welcome)
  • Exclusive early access when we release new half-price gift cards
  • Access to a secret Facebook group where you can connect with other supporters and discuss the latest news and upcoming events (and maybe swap pet pics?) with the LV staff
  • Invitations to periodic publisher chats (held virtually for now) to meet with Matt and give him a piece of your mind, ask your burning questions and hear more about the future plans for Little Village, Bread & Butter Magazine, Witching Hour Festival and our other endeavors.