Category 109: Rye Beer

A wide range of color is acceptable. Lighter versions are straw to copper, while darker versions are dark amber to dark brown.
Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.
Perceived Malt Aroma and Flavor:
In darker versions, malt aromas and flavors can optionally include low roasted malt character expressed as cocoa/chocolate or caramel. Aromatic toffee, caramel, or biscuit character may also be present. Low-level roastiness, graininess, or tannin astringency is acceptable when balanced with low to medium malt sweetness.
Perceived Hop Aroma and Flavor:
Low to medium-high
Fermentation Characteristics:
Low levels of spicy, fruity-estery aromas are typical. Yeast-derived aromas and flavors such as phenolic, and clove-like may be present when consistent with the underlying beer style. These beers can be fermented with either ale or lager yeast. Diacetyl should not be perceived. Low to medium yeast aroma may be present in versions packaged with yeast.
Low to medium. Rye can impart textural qualities ranging from dry and crisp to smooth and velvety.
Additional Notes:
The grist should include sufficient rye so that rye character is evident in the beer. Rye character is often described as any of spicy, black pepper-like, or earthy attributes. Beers brewed with rye that do not exhibit rye character are categorized in other beer styles. Versions served with yeast should possess a full yeasty mouthfeel. *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other factors which influence perceived sensory outcomes.*
Alcohol by Volume:
Varies with style
Varies with style
SRM Color:
Varies with style