To whet your interest, here is a brief description from a member of the Brew Crew. The beer was made not just with rye, but actual pumpernickel bread. (According to Wikipedia, pumpernickel is a mixture of rye flour and whole rye berries. So, they added bread straight to the mash:
"Twenty 3lb loaves of pumpernickel rye bread were hand-split and added to the mash. True pumpernickel flour (not just standard rye flour) is pretty difficult to find, and Ike had to do some work to find a bakery that could fill the order."It's a big boy, perfect for the weather--8.3%, 19.5° Plato. Homebrew architect Michel Brown says of it " The finished beer tastes malty, yet hoppy, with nice nutty coffee/chocolatey/herbal flavors and aromas from the bread. The alcohol is hidden nicely without any harshness or warming being detected."
The Collaborator Project is a joint effort between the Oregon Brew Crew Homebrew Club and the Widmer Brothers. The homebrewers come up with the recipe, and the Widmers step it up to a commercial 10-barrel recipe. And then you can find it on tap around town. Encourage them and go have a pint--