Cameron’s Rye Pale Ale a hoppy treat with a unique ingredient
Toronto, ON – April 17, 2014 – The grain that’s a staple of deli sandwiches and Canadian whisky can also be used to brew a perfectly good beer.
Yes, the grain that’s a staple of deli sandwiches and Canadian whiskey can also be used to brew a perfectly good beer.
There’s a reason, however, that it’s not particularly widely used. It can make a sticky mess of brewing equipment.
“It used to be a grain used out of necessity. It’s difficult to work with,” says Jason Britton, brewmaster at Oakville-based CAMERON’S Brewing. “Now, brewers, especially in the U.S., are using it because of the flavour it adds.”
And that’s one reason why Britton decided to use rye when coming up with a hoppy new India Pale Ale two years ago.
“Everybody’s doing an IPA. We asked, ‘How can we be different?’ ” Britton recalled of discussions at the brewery.
Eventually, he settled on a recipe using 30 per cent malted rye, four kinds of barley malt and seven varieties of hops. RPA — Rye Pale Ale — was the result.