Rye Not Try Something a Little Different?

If your only knowledge of rye is restricted to a local deli, surrounding some mustard and pastrami, you’re not alone. Rye in the beer world is a bit of an anomaly. Or at least it used to be. Many excellent craft selections employ rye, and you should absolutely investigate beers with this finicky little grain.
Rye is interesting, some might even say strange. As an ingredient in bread, rye has long been a favorite. Rye in whiskey and gin is also not unusual. As one component of a brewer’s tool kit, rye is an unusual and rare find. Of all grains in the cereal group, rye tends to have the strongest, spiciest flavor. In brewing, rye is troublesome to deal with in that its high protein content makes it difficult to mash and often results in a sticky substance.
However, one can uncover examples of “rye beer” if the search is far and wide. For many years, villagers in the Russian countryside drank a homemade beer called Kvass, made mainly from rye, or even rye bread, amongst other items. Germans, masters of brewing, have a Roggenbier, originally brewed in Regensburg, Bavaria that uses malted rye and wheat, although the flavor is similar to and spicier than typical dark wheat beers. Neither beer is likely to be available locally, but the German rye beers can be found, and a malty, spicy treat they are.
Once a rarity in our country, American beers brewed with rye grain are now quite popular. At one time in the not too distant past, there were maybe only two or three available. As of this summer, I have seen several completely new rye ales on the market.
As I mentioned last week, rye can be found as an adjunct in numerous styles of beer. But the grain often finds itself as a component of pale ale or IPA.
My first experience with a rye beer was Founder’s Brewery’s Red’s Rye Pale Ale, now reformulated and renamed as an IPA, it’s a hoppy ale with a spicy crisp finish. Another rye option that has been around for several years is the ‘more pale ale, less rye beer’ from Terrapin Beer Company, Rye Pale Ale. This is a solid little beer, and a decent introduction to the taste of rye in your glass.
Bear Republic Brewing Co. offers their excellent Hop Rod Rye, a beer that lets hops take the lead, but does not let the malt hide away. A sweetish malt and peppery rye combination is what makes this IPA worth finding. This higher gravity brew is extremely delectable and a must if you’re looking for a bigger rye beer.
My favorite rye beer is actually a pale ale, and it’s a Lowcountry favorite. One Claw from Westbrook Brewing Co. is an excellent American pale ale, made even better with the addition of rye. Checking in at 6 percent alcohol by volume (ABV), this one isn’t quite a session beer, but a few won’t knock you out either.
In the glass, One Claw is hazy dark yellow, not quite amber, extremely effervescent and lively. Aromas are of citrus, maybe lemon, and hops are present but not powerful. Rye is barely there.
The flavor is where One Claw shines, belied by it’s lighter color and gentle scent. Pine notes and rye spice greet the tongue, followed quickly by orange and a bit of grapefruit. This is a medium beer that’s crisp in the mouth, clean in the finish, and all pale ale! A year-round option from Westbrook, while One Claw is a great spring to fall alternative, I’m finding this uni-pincer a perfect companion as I yearn for cooler temps. Cheers … Enjoy the brews.
Gene’s Haufbrau has at more than 200 beers in bottles or on tap. While they don’t have every beer the Beer Snob writes about, they probably have most. Gene’s is located at 817 Savannah Hwy. 225-GENE. E-mail the Beer Snob at publisher@westof.net.