Revolutionary Rye Ale
A deep reddish-hued ale with a the distinctive spiciness of rye. The slight roastiness and sweetness from the malts is complemented by piney and citrus notes from German and American hops. But, the defining ingredient is the malted rye. Imparting a a rich spiciness and drying finish, the rye adds a complexity and bite to this distinctive brew.
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Has a Story
The defining ingredient of this brew is, not surprisingly, malted rye. The rye imparts a complexity by delivering a spicy and slightly drying finish to this medium-bodied brew. The slight roastiness and sweetness of the malts is complemented by the pine and citrus notes of the combination of German and American hops.
We use a blend of two-row pale malts, as well as Special B, Munich and malted rye. The Special B malt imparts a deep color and roasted character, while the rye provides a unique aroma and flavorful, spicy finish. American and German hops round out this brew by adding a light citrusy aroma and notes of pine.
This brew pays homage to the Roggenbiers of Regensburg, Germany. After a rule was established that rye may only be used for baking bread, Roggenbier disappeared for 500 years until the 1980s. We became familiar with the style during trips to Bavaria and were inspired to brew our own interpretation in which rye is used in addition to roasted malts.