tag:blogger.com,1999:blog-8066877917844499643.post3657172840405742904..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Home Smoked Roggenbier TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8066877917844499643.post-81591909702485187852012-03-12T11:37:21.353-04:002012-03-12T11:37:21.353-04:00I have often thought of rye as adding an earthy fl...I have often thought of rye as adding an earthy flavor and spicy aroma. The perception of spice seems to have more to do with it's aromatic qualities since it pops out in the finish. I have never brewed with rye but this post has really peaked my interest.Jasonhttp://beergrains.com/noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67337131484677307032012-01-31T16:57:58.785-05:002012-01-31T16:57:58.785-05:00Yep, back in town on the 6th. I was at CBC last we...Yep, back in town on the 6th. I was at CBC last weekend. Thought of you.Jason Lylehttps://www.blogger.com/profile/14799202793611930935noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74437220429363075932012-01-24T09:35:53.433-05:002012-01-24T09:35:53.433-05:00Thanks! We'll have to get together next time I...Thanks! We'll have to get together next time I'm up in Boston (are you around mid-March?)The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-24236179268906152262012-01-23T13:50:33.760-05:002012-01-23T13:50:33.760-05:00Congrats on the 500!Congrats on the 500!Jason Lylehttps://www.blogger.com/profile/14799202793611930935noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34709523761333703952012-01-20T12:08:54.188-05:002012-01-20T12:08:54.188-05:00The flavor that comes to my mind when tasting rye ...The flavor that comes to my mind when tasting rye in beer reminds me of celery. I can see why folks say rye is spicy. Personally I don't care too much for rye in beer, but I would not be surprised if one day I end up loving it. Beers that I didn't like in the past end up being some of my favorites today.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41913853697047904552012-01-20T10:33:15.411-05:002012-01-20T10:33:15.411-05:00In my experience rye does not lend a spice or pepp...In my experience rye does not lend a spice or pepper flavour to beer. It does however add a subtle earthy, toasted rye bread (minus caraway) like flavour. I use it frequently. I like the full mouthfeel and body it provides without making beers seem heavy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67653794931396056242012-01-20T09:33:20.460-05:002012-01-20T09:33:20.460-05:00I had never needed to do a beta-glucan rest before...I had never needed to do a beta-glucan rest before with lower percentages, but we did considered doing one. In the end we decided to see what the results were without (and save ourselves a bit of time and effort). If I used this much rye again I would definitely do one though. Well said on the comparison to rye bread.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-51810735795936546832012-01-20T03:00:19.398-05:002012-01-20T03:00:19.398-05:00flavor perception is interesting. One person's...flavor perception is interesting. One person's "spicy" is another person's "earthy" Apparently a large part of the population can't taste the "spicy/peppery" component in many Zinfandel and syrahs. I suspect that this flavor blindness happens with fermented malt flavors as well yet hasn't been studied.Paul!https://www.blogger.com/profile/02305373848929479630noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-65163700748723305912012-01-20T00:35:53.188-05:002012-01-20T00:35:53.188-05:00"Rye is a weird grain. It has a flavor that s..."Rye is a weird grain. It has a flavor that some people call "spicy" but I've never thought it made a beer taste like it had been spiced (unless you also add caraway, like our Kvass). To me rye malt adds more of a rustic earthy grain flavor that is hard to articulate."<br /><br />I don't get the spiciness thing either. I agree its an earthy flavor/aroma and maybe a bit of tanginess. It's the same flavors/aromas you get with high-percentage German rye breads (not the <40% ryes you tend to find in the US).<br /><br />I love rye in beers (and breads) and use it frequently, but early on I made the mistake of trying to make a high-ABV rye wine with no beta-glucan rest. It was so viscous and oily, it literally poured like syrup. It was terrible. <br /><br />I'm curious why you chose not to do a beta-glucan rest here. From what I understand, some German commercial breweries will resort to the use of added pentosanase enzymes to reduce viscosity.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15429864139294563612012-01-19T23:20:43.850-05:002012-01-19T23:20:43.850-05:00Congrats on your 500th. I've been using your ...Congrats on your 500th. I've been using your blog for a while as a resource, it is great.Brianhttps://www.blogger.com/profile/08640487644941771757noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55483412689767468562012-01-19T22:17:14.905-05:002012-01-19T22:17:14.905-05:00I think that when people say rye is spicy, they me...I think that when people say rye is spicy, they mean peppery. I do taste pepper when rye is used.Adam Elversonhttps://www.blogger.com/profile/13443822492775452574noreply@blogger.com