A Rye Beer can be either an ale or a lager, and describes any beer with rye malt making up more than 20% of the grain. Some popular styles to add rye malt to include American Brown Ale, American IPA, and American Pale Ale.
The general flavor profile can vary depending on the base style of the beer, but in general the hop bitterness of a Rye Beer tends to be moderate to low to allow the spicy and slightly sour rye flavors to shine through.
In general, these beers are best served cool, 46-54 degrees, and in a pint glass, beer mug, or stemmed tulip glass.
An amber ale brewed with rye malt and aged in rye whiskey barrels. Our first barrel aged beer here at Against the Grain is the Kentucky Ryed Chiquen. Named so because it was made in Kentucky, has a lot of Rye in it and was aged in rye barrels and it's not Chicken.
Essentially an Imperial version of our famed KY Ryed Chiquen, this strong, rye-barrel aged, imperial rye amber ale is very rich. A prominent bourbon nose gives way to a full body carrying lots of rye spice, vanilla, cherry, caramel, wood, and warm alcohol flavors.
Rye is a cereal grain historically grown in our region. It has been cultivated since the time of the early settlers due to its scrappy and hearty ability to withstand harsh climates and poor growing conditions. Did you know George Washington grew rye and used it to ferment whisky?
Drawn from one of our oldest recipes, Smitten Ale began as part of a series of rye beers at our Eccentric Café. The combination of sharp citrus & resinous flavors from the hops with the earthy, rustic overtones of the rye malt contribution yield an interesting take on the American Pale Ale.
A play on a traditional India Pale Ale, the mash for Leghorn includes three different types of rye. The rye imparts a spicy malt profile that balances the five separate hop additions.
Rompo is a twist on an Irish Red, using classic earthy UK hops and caramel malts. We gave it our own Tennessee take by adding flaked rye to the mash. Rompo is a very smooth drinking brew with notes of fruit and caramel, while the rye contributes a spicy and clean finish.
Medium bodied, with aggressive hops at all stages and spicy rye character. (Description provided by company)
Serious hop bitterness, along with an unyielding grapefruit bouquet from the Amarillo dry hop, balances the malty richness of four varieties of imported Belgian caramel malts. Pours a spectacular crimson with a creamy tan head. A generous addition of rye malt accentuates a spicy, crisp finish.