Little Rye Porter Tasting

While I love brewing big beers, I often feel most rewarded by successes with low-gravity batches; it can be a challenge to keep the alcohol low without losing flavour and body.  One option for beers that call for such small amounts of raw materials is to use grains with a lot of character; for me, a base of rye malt can do just the trick.  I've certainly struggled using too high a proportion on larger beers, but rye's spicy, rustic flavour and glutinous mouthfeel can really enhance a beer that could otherwise be thin and lifeless.  With this rye-based brown porter I may have finally found the balanced roastiness I've always sought; it's an integral component, which separates this beer from a brown ale, but without overstepping its bounds into the realm of burnt coffee.

Little Rye Porter

Appearance -Deep, rich brown body with red highlights at the edges, topped with a dense tan head; it definitely lives up to its brown porter designation.

Smell -Very pleasant, rounded roastiness, with bready malt beneath.

Taste - Roast is very present without being overpowering.  It's followed by nicely rough rye bread notes, with a little biscuit hiding beneath.  The roast and rye both make an appearance in the brief finish.

Mouthfeel - Super slick and creamy from the rye, and very full bodied; a feat for a lot of small beers, especially without becoming too sweet (which this isn't).  The carbonation may just a bit high.

Overall - Really pleased with this one; it's my best "smaller" (i.e., not Baltic/imperial) porter to date, especially considering the roast balance.  I'd like to see if I can strike a similar note with a barley base in place of the rye; planning that for the fall.