For centuries the beverage famously known as beer has been brewed with many more grains than just barley. One of the reasons for the Reinheitsgebot of 1516 was due to escalating rye prices and to protect the bakers who received priority in using it. Enter the 21st century and the immense selection of grains that brewers now have at their disposal.
Rye is not a kind brewer’s medium. The lack of husk leaves for an always interesting day in the mash tun and mandates the use of rice hulls to act as an agent to stiffen the grain bed. This is due to its tendency to really gum up the false bottom and restrict the flow of wort from the kettle. So why, might you ask, use it? Why be limited to just the conventions of ordinary barley? Rye lends a texture and a sense of body to a beer thats extremely inviting. The drying character of rye is crisp on the finish and it imparts a subtle spiciness. It’s the supporting cast that throws an ordinary B-movie into a summer blockbuster.
We encourage you to keep posted over the next few months as we unveil a few brews that will be highlighting a few of its contributing characteristics.