Don't expect the obvious rye bread taste. The bread usually has a lot of caraway seed flavor. Rye beer without the caraway has another layer of flavor, a 'spiciness'. Rye was all I did for my first 12 batchs of AG. Add a pound of rice hulls for 2# of rye in the mash. I made brown rye. Lightly hopped. Spicy Newcastles. Been brewin Fat Ass Tired latley, maybe I ought to try some Wryse Ass Tired?
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"