Sensory: typical rye aroma, malty-sweet with notes of bread and honey. Rye malt also creates a velvety-soft mouthfeel.

Rye malt for top-fermented beer styles, typically for

• Pale Ale; Season, Juicy Pale Ale, Hazy Pale Ale
• IPA; Rye IPA, Juicy IPA, Hazy IPA, NEIPA
• Rye Beer; German Rye Beer, Sathi

Enzyme activity: high

Color:
4.0 – 10.0 EBC
2.0 – 4.2 Lovibond