Hybrid rye for distilling
Rye can be used to add a distinct spicy character and unique colour to brewing, distilling and grain neutral spirit applications. Its use in both craft and commercial sized producers is increasing rapidly.
Rye often has a slower processing throughput owing to its higher residue viscosity compared to wheat and barley – this necessitates the careful control of mash filters, temperatures and handling in the production process.
Key characteristics of rye:
- Spicy and earthy flavor and texture
- New market options as a novel ingredient compared to maize, wheat, hops and barley
- Alcohol yield is comparable to current soft wheat standards (within 7 - 10% *) work is currently on going to compare rye alcohol yield to spring barley standards
- Environmentally friendly in the supply chain – rye uses far less nitrogen, fungicide and water to grow and produce than most other cereals
- Versatile uses as rye whisky, rye malt, pot still rye, crystal rye, rye IPA and lager, gin, vodka and others
More about hybrid rye
Maize Product and Technical Sales Manager
Tel.: 07970 734363Send e-mail
Dr. Richard Grone
Product Management Feed - BU Cereals
Tel.: +49 151 14200901Send e-mail