Beer Primer Red rye beer

Welcome to Beer Primer, The A.V. Club's never-ending quest to help readers attain a better understanding of all things boozy. Last week, The A.V. Club covered the basics and lagers, and this week, we bring you red rye beer.

Red rye beer swaps out one of the four main beer ingredients—barley, water, hops, and yeast—with rye grain taking the place of barley. Roasted rye makes for a medium- to dark-colored beer, a fine example of which is the locally made Cane And Ebel Red Rye Ale from Two Brothers Brewing Company. It’s an ale, meaning the yeast chills at the top of the tank while it ferments. Don’t be intimidated by its dark color. Marvel at the fine red tint before guzzling. Then take a nap if you so wish.

Drinking this beer isn’t like swishing around liquefied rye bread. It’s a little bit heavier and definitely has some bread-like flavors, especially compared with last week’s lager. It tastes sweet at first and a little bitter at the end, an interesting balance that might take some getting used to. But, hey, nothing ventured, nothing gained.

Find it at: Bar On Buena

Try it with: Spicy chicken wrap