![\"Seashore](\"https:\/\/riverbendmalt.com\/wp-content\/uploads\/2019\/07\/SeashoreBlackRye-576x1024-576x430.jpg\")
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Here at Riverbend, we\u2019re passionate about rye malt. That\u2019s why all of our malted rye styles are made with heirloom varieties that can be traced back hundreds of years. With four distinct malts offering flavors from earthy to spicy, we have a rye that fits your next project. Thanks to all of these Riverbend customers who told us why they love our malted rye.\u00a0\u00a0<\/span><\/p>\n Made from an heirloom rye grain variety called Wrens Abruzzi that has been grown in the south for over 200 years, this malted rye has a classic herbal spice blend flavor of earthy black peppercorn and citrus.\u00a0<\/span><\/p>\n South Main Brewing<\/span><\/a>, based in Georgia, loves all things Carolina Rye. According to Nic Farley, Co-Owner and Head Brewer, <\/span>\u201cWe use Carolina Rye in a few of our recipes, including 53 & Rosemary Saison and That’s Rye’ght Hazy IPA. We love how the spiciness of the rye plays with citrusy hops.\u201d<\/span><\/p>\n Also crafted using Wrens Abruzzi, the Munich Rye malt is an evolution of our Carolina Rye malt that’s <\/span>kilned at higher temperatures. Produced in much the same way as Dark Munich and Light Munich 2-Row malts. The rye is stewed while holding a higher moisture content in the kiln.\u00a0 This process braises the grains and brings forth a more profound expression of the rye with flavors with notes of pumpernickel, wildflower honey, cardamon, and allspice.<\/span><\/p>\n \u201cI was lucky enough to try Munich Rye right as it came out of the kiln, and I immediately thought of Cracklin\u2019 Oat Bran cereal,\u201d remarked Jennifer Currier, Head Brewer and Blender at <\/span>Wicked Weed Brewing\u2019s Funk House<\/span><\/a>. \u201cIts warming, spicy, brown sugar notes are a perfect match for a beer we brew called Pompoen, a sour amber ale fermented with pumpkin.\u201d<\/span><\/p>\n Georgia-based <\/span>Beacon Brewing Co<\/span><\/a>. uses eleven of our craft malts throughout their brew lineup, but Dave Hash, Head Brewer, says he does have a favorite. \u201cThe Munich and Carolina Rye malt in our Red Rye DIPA. The spicy rye characteristics pair really well with English crystal malt and citrusy hop bitterness, and you can really get that tingling, slightly cooling mouthfeel that you\u2019d get from a rye whiskey.\u201d\u00a0<\/span><\/p>\n This rye malt (featured in the photo above) is produced using another heirloom variety<\/a> that was revived on Edisto Island, South Carolina.\u00a0<\/span>Full of flavor and finesse, the Seashore Black Rye moves away from the Abruzzi\u2019s bitter bite and instead brings notes of chicory and baking spice flanked by a cookie dough-like mouthfeel.<\/p>\n At Yazoo Brewing<\/a>, Head Brewer Quinn Meneely and the team recently collaborated with Leinenkugels<\/a> on a rye lager recipe. \u201cMan, this one might be my favorite collaborations yet for this year,\u201d he says. \u201cIt\u2019s a 5%, 20 IBU lager. 11.5% Seashore Black Rye. 100% Riverbend Malt. Super aromatic, with white grape notes and rose, maybe? This is not your standard rye\u2014 it\u2019s much more herbal and aromatic. Be damned boring old black pepper!\u201d<\/p>\n The FL 401 Variety rye is a descendant of the Seashore Black Rye, but as the name suggests, grown in Florida! Similar to Seashore, this variety exhibits less cracked peppercorn and more dry spice character. Think Melba toast and black tea. It’s a versatile malt style that plays well across recipes, including Baltic Porter, Barleywine, and even Pumpkin Ale. (Back in 2021, Crooked Can used it to make the Flo-Rye-Da Pumpkin Ale with 100 pounds of pumpkin puree, cinnamon, and nutmeg in the mash.)<\/p>\n Sideward Brewing<\/a> has used Flo-Rye-Da in several beers, most notably the Cowboy Crusher. “The rye malt provides a nice spice balance to this Vienna lager leaning beer. Big notes of freshly baked whole grain bread, spice and caramel. While full bodied and complex the beer still remains easily crushable in these cool Florida winter days,” says Co-Founder and Head Brewer Garrett Ward. “Florida doesn\u2019t provide much outside of fruit for raw materials so when we heard about this Florida grown rye we jumped at the chance to brew with it. Local is always on our mind especially now more than ever. Not only do we get a chance to engage with our customers over the story behind the beer but were helping lower our carbon footprint and avoiding all these supply chain issues. We are also very Florida proud so any time we get to scream Florida from the roof tops we will take it!”<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Here at Riverbend, we\u2019re passionate about rye malt. That\u2019s why all of our malted rye styles are made with heirloom varieties that can be traced back hundreds of years. With four distinct malts offering flavors from earthy to spicy, we have a rye that fits your next project. Thanks to all of these Riverbend customers who told us why they love our malted rye.\u00a0\u00a0<\/p>\n Meet our Rye Malt Lineup Made from an heirloom rye grain variety called Wrens Abruzzi that has been grown in the south for over 200 years,<\/p>\nMeet our Rye Malt Lineup<\/span><\/h2>\n
Carolina Rye<\/a><\/strong><\/h3>\n
Munich Rye<\/a><\/strong><\/h3>\n
Seashore Black Rye<\/a><\/strong><\/h3>\n
Flo-Rye-Da<\/a><\/strong><\/h3>\n
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\nCarolina Rye<\/a><\/p>\n