4 Times in a Rye, 4 types of Rye. For this beer we used Rye malt, Toasted Rye malt, Chocolate Rye malt en unmalted Rye.
The idea was to make a Black New Engeland Rye IPA. To problem with the way we work is that our labels need to be finished before the beer is bottled or canned. I can tell you it’s a smooth Black Rye IPA, but the New England part was more difficult then expected in this one.
The result is a pitch black rye IPA, with a creamy body, alot of spicyness from the ryemalts and a soft bitterness with a dry aftertaste.
We are not 100% sure, but we think that we are the first one in Belgium to brew a 100% rye beer :D!