Church Brew Messiah Rye

COMMERCIAL DESCRIPTION
Historically, rye was used by the Germans in the same manner as wheat was used. In other words, old-style German rye beers were Hefeweizens with rye used instead of wheat. The rye malt imparted a bit of a spicier flavor and they typically used less hops, but the beer still had hints of clove and banana in the flavor. This, however, is an American-style rye beer. There is no singular method or style for this beer, so I had free reign to do whatever I wanted. I chose to brew this beer as an ale, as I wanted some balance to the spiciness of the rye. However, I still wanted the spice to show through, so I balanced the malt bill with sweeter and dryer malts. It is hopped slightly assertively – you can taste the hops but they do not overwhelm the beer’s body. Though an ale, this beer was lagered for a little over a month. If you remember the cask, it was on the sweet side and fairly fruity. I did not want this in the final product, and the lagering did the trick. Upon the first taste, you should notice a touch of sweetness that quickly yields to the flavor hops and a touch of rye spiciness. These flavors continue on into the finish, where you will notice a little more bitterness. Overall, the beer should taste clean and smooth. It is lighter in gravity and lower in alcohol so the flavors can shine through.

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