Brewed: Rye Pale Ale

About two years ago, I came up with the idea to use rye in one of my beers.  Though novel to me, this idea was not a new one.  It seems that rye has been used in beer for hundreds of years, but has been relatively unpopular due to its being banned outright by the Germans in 1516 via the Reinheitsgebot.  Thankfully, in America, and any other country that couldn't care less about the Reinheitsgebot, anything goes when it comes to beer.  Just ask Dogfish Head, my radically brewing, unofficial mentors.  Rye adds a very peculiar and distinct flavor to just about anything it comes in contact with and therefore, in my mind, is a prime candidate for a beer ingredient.  I'm a big fan of rye bread, especially when it contains pastrami and spicy mustard, but also in general because of its famous bite and pleasant dryness.  Irish whiskey presents these flavors well as it is a main ingredient in most if not the only in some.  However, in order to experience this flavor first hand in a beer, I had to go a bit overboard.  This became the now infamous "Marble Rye" beer.  It was the lovechild of two fairly outlandish ideas: a heavy bodied, intensely flavored session beer and a rye beer.  This beer was, admittedly, unpopular due mostly to the two characteristics that inspired it: heaviness and rye flavor.  However, it did allow me to prove to myself that I could brew with rye as well as what rye tastes like in a beer.  These are both important lessons as they lead to the inspiration for the next, but not only, use of rye in our beers.

The Rye Pale Ale has its own story to tell.  In an effort to erect a shining symbol of his admiration of Magic Hat Number 9, Brewmaster Mike, decided to create his own interpretation of this well known beer.  In the evolution of the creation of this beer, Brewmaster Mike decided not to include the signature apricot flavor in this his rendition of Magic Hat Number 9.  The first brew of this beer was a fantastic blend of light malt flavor and crispy hops, refreshing its consumers with flavors of grapefruit and lemons.  Brewmaser Jason, in a moment of brilliance, decided a sharp bite would compliment this blend of hops and barley well.  Thankfully, due to my mishaps with rye, he added flaked rye to the grain bill.  The combination has been a sought after delight by the Brewmasters ever since.  I believe it has been brewed 3 or 4 times now and every time excites us all.  We can only wait now for it to reach maturity and grace us with its rye inspired robustness.

Recipe: Rye Pale Ale