Hops for Rye Pale Ale

• Simcoe

• Centennial

• Crystal

• Loral

edited. I didn't read the rest of the thread before responding.
I see that you went for brewing, and I picked most of what you went with
(victorious arm motions)

 

I scrolled down in this thread and nothing has changed. Perhaps you are an unfortunate victim of censorship?

The most distinctive flavor of proper rye bread comes from caraway seed. It's ground and mixed with the flour and / or scattered as seeds on top of the loaf. Rye bread without Caraway is a sacrilege. I'm not paying $10-$20 for a Reuben without proper rye bread which contains caraway! And if I pay that much for a Reuben it better be on marble Rye or have exceptionally good corned beef.

Nevertheless, I'm thinking about your assertion that rye bread can happen without caraway and can't recall a single loaf of rye bread that fits the bill. Rye malt at 20% is very noticeable to me. It presents a spicy aroma, but is not really spicy in the middle of the flavor while being somewhat spicy in the finish. All I know for sure is Rye malt is more impressive in the 20% range than oats or wheat.

 

I believe Homebrew 42 was the first here to suggest Rye's alleged spiceyness was an enigma. All hail Homebrew 42 and Jerry Seinfeld (Marble Rye episode)

 

I remember him talking about that on the old pre-crash forum. Earthy yes. Spicy (as in caraway) no. I don't get anything I would call spicy from the taste or aroma. But I can sort of understand someone calling the earthiness spicy, if that's what they're getting.

 

Which commercially available beers do you find have this characteristic aroma and flavor?

 

By my calculations, rye was very spicy until about September 2008. Anybody else have fond memories of the Green Board?

http://www.brewboard.com/index.php?s=&showtopic=94783&view=findpost&p=1223749

http://www.brewboard.com/index.php?showtopic=88035&hl=spicy

 

I can't remember the last time I drank a pro beer made with rye.

 

The Fermentorium in Cedarburg WI makes a really good one. But don't try looking it up on *this* website. Go here instead:

https://untappd.com/b/the-fermentorium-whispering-scythe/1694618

 

I definitely picked it up here, Table Beer - Central State Brewing . This was one of the better uses of rye in a beer, had good mouthfeel and had a nice spicy finish.

 

Still a classic in my book... https://bearrepublic.com/beer/hop-rod-rye/

 

Ya Krusty. Has been widely distributed around the Nor Cal area as far back as I can remember.

 

The problem may be more one of vocabulary and false expectations. Even as many have backpedaled from spicy, many embrace earthy as the new descriptor. Brulosophy (don’t roll your eyes!) reported a significant impact of 15% rye malt. The results don’t lend themselves to unambiguous interpretation of what drove the difference, mouthfeel, flavor, or something else, but they mentioned some flavor descriptors people called out: earthy, tea, spice, herbal. It wasn’t clear to me if this occurred after the big reveal, at which point people may have allowed bias to creep in.

 

Riot rye from monocacy brewing, Maryland. Dam good brew.

 

Their standard approach is to fill the questionnaire out after tasting, before reveal

 

Yep, that's a very good hoppy rye beer that I drank a few times before they couldn't cut it in the Midwest and quickly disappeared from the saturated market.