Did you forget to start Dry July? Maybe the colder weather is getting you down? Why not spice up your winter by embracing Rye July instead?
Rye is a wonderful grain and can be made into a huge range of products. When used to make alcoholic beverages it most often gives the finished product a spicy character.
Rye Whiskey is most famously made in the USA and Canada. But there are some examples coming from Scotland and other parts of the world too. We are blessed to have a world class example right on our doorstep at Yackandandah. Earlier this year Backwoods Distilling's Rye was the winner in the ‘Rye - No age statement’ category at the World Whiskies Awards.
Big River Distilling uses Rye in a very different way, to subtly flavour their Three Grains Vodka. The addition of Rye adds a savoury and spicy flavour to their Vodka.
Brewing beer with Rye takes some serious skill, the robust rye flavours can easily overpower a brew. When used carefully rye can make a beer taste crisp and dry as well as impart its trademark spiciness. Rye has naturally very high levels of beta-glucans (β-glucan). Small amounts of beta-glucans feel smooth and silky but higher amounts can feel unpleasantly slimy.
The brewers at Dainton and Dad & Dave's have absolutely nailed their recipes. Although contrasting styles these beers make it easy to see the potential of rye in brewing.
- Chris, Albury -