What's the point in having an impressive mash filter if you don't use it to create some unique beers? Super Rye is made with 50% rye where a conventional Rye Ale would use much less due to rye being high in beta-glucans which make for a thick, sticky mash which can clog up a lauter tun. Ancient brewers made beer with whatever grains grew locally and Roggenbier (beer made with rye and other grains) was popular in the cold climes of Northern Europe where cereal grains would not grow. Unfortunately for 16th Century rye beer fans, the Bavarian royals banned it in 1516 when they introduced the Reinheitsgebot beer purity law. The thinking was that rye should be reserved for bakers to make tasty bread while barley (which makes crappy bread) should be the only grain used to make beer. All of this rye makes for a beer with medium body and aroma and flavour similar to Pumpernickel bread. There is a smooth richness to the malt with a little sweetness and a touch of spicy pepper. New New New also included a significant helping of American hops which add some bitterness and big citrus peel flavours. Super Rye is a very easy drinking beer.

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