Best Rye Beer - Top 10 Ranked by America's Best and Top Ten -- Beer Info

This Top Ten List Rye Beer is from America's Best and Top Ten.

1. Red's Rye - Founders Brewing - Michigan
2. SurlyFest - Surly Brewing - Minnesota
3. Black Rye - Founders Brewing - Michigan
4. Mild Winter Rye Ale - Goose Island - Illinois
5. Terra-Rye'ZD Black Rye Lager - Left Hand Brewing - Colorado
6. Sixpoint Righteous Ale - Sixpoint Craft Ales - New York
7. Saranac Roggen Bock - Matt Brewing - New York
8. Full Moon Pale Rye Ale - Real Ale Brewing - Texas
9. Cane & Ebel - Two Brothers Brewing - Illinois
10. O'Hanlons Organic Rye - O'Hanlon's Brewing - England

Rye Beer / Roggen Beer
Subcategory: American Rye
This beer can be made using either ale or lager yeast. It should be brewed with at least 20 percent rye malt, and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Paler versions of this style may be straw to amber in color, and the body should be light to medium in character. Diacetyl should not be perceived. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. As in the paler versions, diacetyl should not be perceived. If entries in this category are packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If entries are intended to be served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible. When entering, brewer may choose to indicate if the beer is a rye version of a classic style – for example, rye pale ale, rye porter, etc.
OG: 1.030-1.056
FG: 1.004-1.020
Alcohol by Volume: 3-5.5%
IBU: 10-35
Color SRM: 2-25

Subcategory: German Rye Ale
This beer can be made using phenol producing ale yeast. It should be brewed with at least 30 percent rye malt, and hop rates will be low. A banana-like fruity-estery aroma and flavor are typical but at low levels; phenolic, clove-like characteristics should also be perceived. Paler versions of this style are straw to dark amber, and the body should be light to medium in character. Diacetyl should not be perceived. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or light caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. As in the paler versions, diacetyl should not be perceived. If entries in this subcategory are packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If entries are intended to be served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
OG: 1.047-1.056
FG: 1.008-1.016
Alcohol by Volume: 3.9-4.4%
IBU: 10-15
Color SRM: 4-12