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Rattlesnake Rye-P.A.

Jun 232013

Alcohol by Volume (ABV): 5.5%
Brewed By John Harvard’s Brew House

USA
North America

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American-Style Rye Traits

Click the below buttons for a more detailed description of American-Style Rye traits

Beer Style Description

Rye beers can be made using either ale or lager yeast. It should be brewed with at least 20 percent rye malt, and low to medium perception of hop bitterness. Hop aroma and flavor can be low to medium-high. These are often versions of classic styles that contain noticeable rye character in balance with other qualities of the beer. A spicy, fruity-ester aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is straw to amber, and the body should be light to medium in character. Diacetyl should not be perceived. If this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. A low level of tannin derived astringency may be perceived. If this style is 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. 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 lighter colored versions, diacetyl should not be perceived. Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong rye flavor

Alcohol By Volume Range

4-5.5

IBU's Range

15-30

Aroma

Low to moderate grainy rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clove and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrus American or a spicy or floral noble hop character. Slight crisp sharpness is optional. No diacetyl.

Appearance

Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head.

Flavor

Light to moderately strong grainy rye flavor, which can linger into the finish. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor

Mouthfeel

Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples.