Rye

Besides having a nice red-amber hue and tasting great—earthy, malty, and spicy-bitter—this recipe shows how alternative base grains can make a significant difference in flavor.

Named for a tiny town on South Carolina’s St. Helena island, Frogmore stew calls for shrimp, corn on the cob, smoked sausage, and new potatoes steamed in a savory broth. Here, a rye IPA adds another layer of flavor.

Technically, kvass isn’t beer—but it’s delicious, fermented, easy to make, and a long-standing tradition in Eastern Europe.

Barleywines and wheatwines explore the boldest flavor frontiers of their respective grains. Now, daring brewers are applying that maximalist approach to wine-strength beers brewed with millet, rye-wheat hybrids, smoked malts, and more.

Dubbed a “pumpernickel stout” by Atlas Brew Works in Washington, D.C., this 2023 World Beer Cup gold medal winner gets a portion of rye malt and the flavorful addition of blackstrap molasses.

At last year’s World Beer Cup, the team at Atlas Brew Works brought a gold medal home to the nation’s capital with Silent Neighbor—a “pumpernickel stout” brewed with rye and blackstrap molasses. Here’s how they put it together.

This rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.

Trial and error led to a winning combo of grist and hop bill in this recipe, and the result is a fun and interesting rye rewind on the ubiquitous IPA.

The signature farmhouse style of Estonia is a quirky product of preserved tradition, local ingredients, and practicality. It’s also a perfect reminder that farmhouse brewing is, after all, homebrewing.

A pale ale that leans herbal and spicy is bound to taste great with this jalapeño patty melt—and if you need to deglaze the pan, why use water when you could use a splash of beer?

Why ask rye? Is it actually all that tricky to use? And what does rye really taste like, anyway? Let’s simplify this complex, evocative, old-fashioned ingredient—and make some great beer with it.

This lush treat features one of our Craft Beer & Brewing Magazine® Best 20 Beers in 2020—some ryewine in the crust, filling, and caramel sauce—but you can sub in any strong rye ale or barleywine.

Steven Anan, head brewer and co-owner of Archetype Brewing in Asheville, takes you through alternative grains—including oats, wheat, rye, and non-cereals. He provides an overview of the ingredients and how to use them to formulate a better beer.

Interested in brewing a beer with pink peppercorn? Michael Carroll of Band of Bohemia, in Chicago, has you covered. This recipe is especially nice when your winter could use a bit of warmth.

Heftier than your typical American pale ale, this rye imperial pale ale features the sticky, resinous flavor of Chinook hops, plus piney Simcoe and citrusy Centennial in the finish.

Lots of rye for some grainy-spicy, and a touch of honey to lighten the body.