Rye Beers

A developing style where brewers are experimenting with different malt types. This experimentation can be on any base beer, Red Ales, Brown Ales, Bitters and Stouts all work well. For Rye Beers a high proportion of rye s been included in the mash, this can be in conjunction with other more conventional malts such as Barley. When a sufficiently high proportion is used the beer style will cross over into being a Rye Beer as it displays a noticeable rye character, otherwise with will just be classified as the 'base beer'.

Typical Rye characteristics include sharp, tart, spicy and black pepper notes. All these come from the Rye as opposed to any added ingredients or different fermentation methods. When darker and roasted rye malts are used it can give characteristics familiar to stout drinkers such as a roasty character including nuts, toffee and chocolate. All Rye Beers have a grainy, dry and light mouthfeel.

As this style develops some of these flavours may become more dominant but currently there is a wide range of flavours attached to them. The border between a Rye Beer and the 'base beer' may be difficult to distinguish.