Small breweries seem to have all decided at once that offering a rye beer is a must, said Zak Stambor in Draft. In just three years, the number of rye beers competing in the annual World Beer Cup has nearly tripled—and that says nothing about all the brewers blending this “spicy cereal grain” into their pilsners and pale ales. Beer makers are apparently learning in a hurry that the “dry, spicy, astringent” character of rye makes it “ideal for highlighting hops’ bitter and fruity traits.”
Saranac Rye Pilsener Utica, N.Y.
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