For a grain with such wide recognition in popular culture (from the folk song/nursery rhyme “Sing a Song of Sixpence” to the Don McLean rock anthem “American Pie”) as well as its status as an undisputed staple for New York delis (aside from the “marble” cousin, is there any other acceptable bread for a Reuben?), one would assume that rye’s potential has already been maximized. However, as palettes and techniques have become more refined, rye has enjoyed a renaissance. William Bostwick reported, in The Wall Street Journal, that it has become increasingly popular among brewers not just as an novelty flavor, but as a useful grain for accenting beers.
Even though rye whiskey distilling is a domestic tradition as old as the presidency, reportedly dating back to the 1790′s at George Washington’s Mount Vernon, VA estate, Americans have only recently discovered rye’s beer capabilities. Read More