I really like the taste of rye beers. I was thinking of doing a rye session beer. The BJCP style guidelines lists an American Rye Beer along with American Wheat.
Does anyone have any experience doing a Rye beer similar to an American Wheat? I'm wondering what % of rye should be included.
I'm thinking of lightly hopping with Liberty/Sterling to compliment the spice of the rye and fermenting with a Kolsch yeast to get some of that fruity character.
Does anyone have any experience doing a Rye beer similar to an American Wheat? I'm wondering what % of rye should be included.
I'm thinking of lightly hopping with Liberty/Sterling to compliment the spice of the rye and fermenting with a Kolsch yeast to get some of that fruity character.