Brewers and bakers throughout time have preferred the soft and sweet flavors of barley and wheat to ply their craft. However, in certain regions of the world, these cereal grains could not survive the harsh environment. The soil was too acidic, the winters too frigid. Conditions were too harsh—but not for rye! Rye is the tough, resilient cousin of wheat. Able to survive brutally harsh winters and acidic soils, it was the saving grace and staple of central and northern European cultures. Where wheat and barley withered and died, rye survived. This tough and resilient cereal grain doesn’t have the gentle sweetness of barley or wheat. Why should it? It lives a tough life of survival against the elements. Yet underneath its tough exterior is a unique, signature style of flavor that has remained dormant in the brewing world like scattered seeds underneath a blanket of snow. We decided to not overlook this gem of a species. What we discovered was Righteous Rye. 7.4% ABV
Sixpoint Brewery, Red Hook, Brooklyn NY