Description

In darker versions, malt flavor can optionally include low roasted malt characters (evident as cocoa/chocolate or caramel) and/or aromatic toffee-like, caramel, or biscuit-like characters. Low-level roasted malt astringency is acceptable when balanced with low to medium malt sweetness. Hop flavor is low to medium-high. Hop bitterness is low to medium. These beers can be made using either ale or lager yeast. The addition of rye to a beer can add a spicy or pumpernickel character to the flavor and finish. Color can also be enhanced and may become more red from the use of rye. The ingredient has come into vogue in recent years in everything from stouts to lagers, but is especially popular with craft brewers in India pale ales. To be considered an example of the style, the grain bill should include sufficient rye such that rye character is evident in the beer.

Quantitative
  • SRM Color Scale
    3 - 6
  • International Bitterness Units (IBUs)
    18 - 28
  • Alcohol by Volume (ABV)
    4.0% - 5.5%
Flavor
  • Hop Aroma/Flavor
    Hop flavor and aroma are low to medium-high. Hop bitterness is low to medium
  • Malt Aroma/Flavor
    In darker versions, malt aromas can optionally include low roasted malt characters evident as cocoa/chocolate or caramel, and/or aromatic toffee-like, caramel, or biscuit-like characters
  • Yeast Esters
    Low level fruity-ester flavors are typical
  • Yeast Phenols
    Can be present
Palate
  • Carbonation
    Low to High
Ingredients
  • Hops
    Varies
  • Malt
    Varies
  • Water
    Varies
  • Yeast
    Lager or Ale
Food Pairings
  • Cheese
    Asiago, Mild Blue Cheese, Mild Cheddar, Coulommiers, Chèvre, Aged Or Smoked Gouda
  • Entrée
    Genoa Salami, Pastrami, Spicy Cuisine like Jerk Chicken, Mexican, East Asian And Indian Foods
Appearance
  • Color
    Inclusion of rye can create a wide range of color. Lighter versions: Straw to Copper. Darker versions: Dark Amber to Dark Brown
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