Called “Rye n’ Dry”, the brew is a combination of rye, barley grains and three American hops: Centennial, Liberty and Chinook. Ginger and orange have also been added to give a dry and spicy finish.
The result is a 5% ABV red ale which is a Yorkshire take on the classic beer style, Roggenbier, a high-rye beer traditionally found in Bavaria in southern Germany.
It has been created by Ikley brewer Christa Sandquist, who is originally from Washington state in the US. She was partly inspired by the Rye and Dry, a drink that mixes rye whiskey and ginger ale over ice (rather than the cocktail made with rye whiskey, vermouth and orange bitters).
Christa said: “One of the areas I’m working on, as part of my new role at Ilkley, is creating new, often experimental beers that will broaden and enhance the brewery’s existing ranges. Rye n’ Dry is a perfect example of this. I created the beer in small quantities using our new experimental brew kit and, once the recipe was right, we moved it into full-scale production.
“With its spicy, warming finish, it’s a great autumnal beer which pairs brilliantly with hearty Stateside classics like cow pie and beans and fried chicken and ‘slaw.”
It has been launched exclusively with the North Bar group of bars in Leeds: North Bar in the city centre, Further North in Chapel Allerton, Alfred in Meanwood, North Bar Social in Otley, and Preston Bar in Oakwood.
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