A Rye Smile

BBC's Mojo Rojo Rye, Founder's Red's Rye, Sierra Nevada's Ruthless Rye, and NABC's Yakima are all examples of beers that are currently available locally that feature a significant amount of malted rye in the ingredient list.

To me these beers taste so similar to the bitter beers that I prefer that I order them without hesitation. I don't know what effect rye vs barley only has on beer, but I do know that I like my fried fish and my corn beef on rye so rye beer is okay with me.

Perhaps someone knows why rye is sometimes use to brew beer and can explain what effect this has on beer. Why is it desirable to brew beer with rye? If you know, illuminate me please!

BBC's Mojo Rojo Rye, Founder's Red's Rye, Sierra Nevada's Ruthless Rye, and NABC's Yakima are all examples of beers that are currently available locally that feature a significant amount of malted rye in the ingredient list.

I have tried Founders Rye-P-A and Sierra's Ruthless Rye side-by-side and give a slight nod to the Founders. NABC's Yakima was good but way over carbonated. Haven't tried the BBC product yet.

Kentucky Ryed Chiquen at ATG is also pretty tasty.

I'm sure David will be able to answer the, why rye, question, but for me it just adds some spice to the beer. Maybe it helps balance some beers made with the sweeter/fruiter hops.

BTW: I have a hour to kill on Wed., so I'll be at ATG from 3:40 - 4:40 if anyone thinks they'll be thirsty.

Kentucky Ryed Chiquen at ATG is also pretty tasty.

BTW: I have a hour to kill on Wed., so I'll be at ATG from 3:40 - 4:40 if anyone thinks they'll be thirsty.

Justin, according to their website AGT not only brewed this thing with rye they then aged it in rye whiskey barrels. I'm not usually a big fan of beer aged in whiskey barrels. They are often sweet and as you know I'm a bitter drinker. Bitter beer drinkers abide!

I may take a run at the bridge on Wed though as they have a session beer on tap that sounds interesting and they usually have a cask conditioned ale of some type. Maybe I'll see you there. Cheers!

I'm not usually a big fan of beer aged in whiskey barrels. They are often sweet and as you know I'm a bitter drinker. Bitter beer drinkers abide!

I usually not a fan of Bourbon whiskey barrel aged beers either, but this is rye barrel aged, and rye is spicy. Sweetness was not an issue for me with this beer at all. The Scotland Charred was fantastic and the Bell's Two-Hearted clone (Session) was a disappointment for me. I thought the name Half Hearted fit the beer perfect, as it seemed like a half-hearted attempt at making a beer that tastes like Two-Hearted.

Hope to see you Wed.

As Justin said, rye adds a bit of spiciness. In flaked form, which we use in Yakima, adds mouth feel and head retention. The malted variety will add a touch of nuttiness to a beer if not totally steam rolled by hops.



(For the record, I alerted Mr. Pearson to a potential over-carbonation problem with the first bottling of Yakima Rye IPA before he opened the bottle. I also told him why [because it was unfiltered] and how we have corrected the potential problem in the subsequent bottlings. That crunching sound is my legs from the bus Mr. Pearson just threw me under.)

(For the record, I alerted Mr. Pearson to a potential over-carbonation problem with the first bottling of Yakima Rye IPA before he opened the bottle. I also told him why [because it was unfiltered] and how we have corrected the potential problem in the subsequent bottlings. That crunching sound is my legs from the bus Mr. Pearson just threw me under.)

Thanks for the info regarding the rye David. I admit that most of the beers I've tried that featured rye were hopped to the point that my palate really couldn't descern what the rye itself might be imparting to the beer. I've pretty much liked all the rye beers I've tried including Yakima. I've had it both on tap and in the bottle. The first batch of bottles did foam up when opened but once you realized that it wasn't a problem and it never effected the taste in my opinion. I don't believe that is an issue any longer.

Oh, and don't worry, it's only a small bus and it seems to be getting smaller all the time!

That crunching sound is my legs from the bus Mr. Pearson just threw me under.)

Dude...You weren't thrown under the bus. Since our initial conversation about this particular beer, I've gone out of my way to try it two more times (actually purchased it at two different stores)...and it's all been over carbonated. Who knows, maybe the old batch isn't all off the shelves yet. It's good tasting beer, I'm just calling it like I've experienced it. No malice intended.

That crunching sound is my legs from the bus Mr. Pearson just threw me under.)

Dude...You weren't thrown under the bus. Since our initial conversation about this particular beer, I've gone out of my way to try it two more times (actually purchased it at two different stores)...and it's all been over carbonated. Who knows, maybe the old batch isn't all off the shelves yet. It's good tasting beer, I'm just calling it like I've experienced it. No malice intended.

Could be the same batch. The subsequent batches don't have any fluffy yeast in the bottom.

That crunching sound is my legs from the bus Mr. Pearson just threw me under.)

Dude...You weren't thrown under the bus. Since our initial conversation about this particular beer, I've gone out of my way to try it two more times (actually purchased it at two different stores)...and it's all been over carbonated. Who knows, maybe the old batch isn't all off the shelves yet. It's good tasting beer, I'm just calling it like I've experienced it. No malice intended.

Could be the same batch. The subsequent batches don't have any fluffy yeast in the bottom.

...OK, well I won't rule it out in the future...Like I said I really enjoyed the taste (as I do most of your beers). Didn't intend to throw you under the bus...Most of the time, I'd put your beers alongside some of the best in the business.

Peace

(For the record, I alerted Mr. Pearson to a potential over-carbonation problem with the first bottling of Yakima Rye IPA before he opened the bottle. I also told him why [because it was unfiltered] and how we have corrected the potential problem in the subsequent bottlings. That crunching sound is my legs from the bus Mr. Pearson just threw me under.)

That's good to know. I purchased three different 22's recently and Yakima was one of them - I had this exact experience. But no big deal, I dug into the other two - solidarity and I can't remember the name of the other one and can't find it on any of your sites- it was a Russian Stout and I wanna say it had a dog-themed label? I had a lot of beer that night so my memory is subject to discrimination..

I guess one of my points is that it's nice to talk to the brewer and get a direct explanation of what is going on with what I'm imbibing.

I can't remember the name of the other one and can't find it on any of your sites- it was a Russian Stout and I wanna say it had a dog-themed label?

Jaxxon has a small white terrier on the bottle. I think it's a barley wine though.

I can't remember the name of the other one and can't find it on any of your sites- it was a Russian Stout and I wanna say it had a dog-themed label?

Jaxxon has a small white terrier on the bottle. I think it's a barley wine though.

No, my friend, it was not Jaxon. I've had the ferocious Jaxon, though, and I'm pretty sure he's a mastif in a terrier costume. This was definitely a Russian Imperial Stout. My tasting glass was still black when it was emptied .

My tasting glass was still black when it was emptied .

A tasting glass? Uh huh....we are talking about beer here and not.....you know ouzo or something?

It was our own little Indy winter fest! The only thing missing was the tasting cup lanyard! We even staged the thing in a garage and had one of those loud ass gas guzzling heaters to simulate the indoor auditorium echos (and keep us winter cozy). OH, I also made several dozen scotched quail eggs in a fry daddy outside. Bad ass (two thumbs pointed at me).