improving the quality of life with grain

Rye the Brew and the Sandwich, Too

<<< Back to the Blog

Rye the Brew and the Sandwich, Too

It’s not a lie, incorporating more rye into your diet is a smart decision. Rye products are rich in fiber. Rye flour has a lower glycemic index than white flour. Rye can lower cholesterol. Rye can improve the function of your digestive system. Rye is rich in minerals and vitamins. Rye has an antioxidant effect. Moreover, rye can reduce the risk of cardiovascular disease and the occurrence of gallstones. With that in mind, local rye grain suppliers are like Brooks Grain are doing what they can to help you incorporate more rye into your diet today.

Nothing quite says summer like BBQ and beer. Have you ever considered incorporating rye into your favorite food and beverage though? These days, rye has become a popular addition to microbrews and homebrews thanks to local rye grain suppliers like Brooks Grain. Most commonly popping up in specialty batches of pale ales and IPAs, rye is capable of embellishing virtually any brew, whether you want the rye to blend into the background or take center stage.

Consider my take on this recipe by Amahl Turczyn

Try the Rye IPA

Ingredients (For 5 gallons):

  • 9.5 lb pale malt
  • 1.5 lb Brooks Grain rye malt
  • 12.0 oz medium caramel/crystal malt
  • 1.0 oz chocolate malt
  • 8-16 oz rice hulls (in mash – optional)
  • 1.0 oz whole Bravo or Zeus hops, 15% a.a. (first wort hops)
  • 1.0 oz whole Chinook hops (0 min)
  • 0.5 oz whole Cascade hops (0 min)
  • 0.5 oz whole Columbus hops (0 min)
  • 1.5 oz whole Citra hops (dry)
  • 0.5 oz whole Columbus hops (dry)
  • 1.0 oz whole Chinook hops (dry)
  • 0.5 oz whole Cascade hops (dry)
  • White Labs WLP001 California Ale yeast or WLP002 English Ale yeast
  1. Mash grains at 154°F (68°C) for one hour.
  2. Mash out at 162°F (72°C) for 10 minutes, then raise to 172°F (78°C) and commence sparge.
  3. Boil for 90 minutes.
  4. Use rice hulls if a rye-induced stuck sparge is a concern.
  5. Steep aroma hops for five minutes at knockout, and then proceed with wort chilling.
  6. Ferment at 68°F (20°C) until finished, rack on to bagged, weighted dry hops and hold for three days.
  7. Remove dry hops.
  8. Crash cool and condition the beer for at least a week before bottling.

And pair it with my version of this sandwich by Traeger:

BBQ Brisket Reuben


  • 12 oz. cooked brisket
  • ½ cup BBQ sauce
  • Thousand Island dressing
  • Swiss cheese
  • Kraut
  • Your favorite rye bread

To make the kraut, you will need:

  • 1 tbsp. canola oil
  • ½ head shredded red cabbage
  • 1 medium yellow onion
  • 1 ¼ cup apple cider vinegar
  • ½ cup of your newly brewed Rye IPA
  • ¼ cup water
  • 1 tbsp. salt
  • 1 tsp. caraway seeds
  1. In a cast iron skillet, heat the canola oil.
  2. Add the sliced onions, and cook for 2-3 minutes.
  3. Next, add the shredded cabbage and stir for 2-3 minutes.
  4. Add the remaining ingredients: cider vinegar, beer, water, salt, and caraway seeds

Assemble the sandwich as follows: bread, dressing, brisket, kraut, Swiss cheese, bread. Load it up and enjoy!

Give these delicious recipes a try! For more great recipes check out our recipe page. For all your rye grain needs, remember that Brooks Grain provides high-quality grain services for the craft distilling and brewing industry backed by 50 years of experience.


Orange Manhattan

Christmas Burwell Manhattan

These are great…actually one of the house fav’s.

Here is what you will need

  • cocktail shaker
  • ice
  • dash of sweet vermouth
  • 1.5 oz bourbon whiskey
  • 1.5 oz Cointreau
  • dash orange bitters
  • dash maraschino cherry juice
  • 1 maraschino cherry, to garnish – well, make it 2

Mitch Morgan


The Mitch Morgan

-One shot of bourbon;

-One-half slice of cooked bacon;

-Combine ingredients, enjoy.

Yep.  That’s it.  The smoky bacon pairs wonderfully with the wood in the bourbon and makes a delicious garnish, and its fat cuts the bite of the alcohol with ease.  Put them together and you’ve found the perfect way to stay warm this winter.

The drink originates from Telluride, Colorado, specifically a BBQ and Bourbon joint called “Oak…The New Fat Alley.”  Telluride makes sense for this cocktails’ birthplace: know for cold, snow and mountains, the one-time silver mining camp has emerged as a destination ski resort town.  The Mitch Morgan speaks to the town’s hardscrabble roots (it’s easy to see a drink like this counting as breakfast for a miner) and it’s foodie/ski resort present.

One thing, however, is certain: The Mitch Morgan will warm your belly and put a smile on your face at the same time.  Time to stock up on ingredients before the snow cuts you off from the store.

Mint Julep

Mint julep

4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.

Serve immediately.

Manhattan Italiano

Manhattan Italiano

2 ounces bourbon reserve
1/2 once Tuaca
1/2 ounce triple sec
6 dashes of Orange bitters
1/2 ounce of white sweet vermouth


Dark and Bloody Bourbon Mary

Bloody Mary

Dark and Bloody Bourbon Mary

1 teaspoon salt / pepper / paprika mix
2 ounces Kentucky Bourbon
2 large lemon wedges
1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
1 can (6 ounces) campbell’s tomato juice

Blackberry Soda


Blackberry Soda

1.5 oz Ole Smokey Blackberry Moonshine
top off with soda water on ice

Rye Rocks

Rye Rocks

Locate your favorite whiskey glass
add ice
pour Rye


Bourbon Iced Tea

Rye Iced Tea
  • 3 cups fresh blackberries
  • 3/4 cup sugar
  • 2 tablespoons chopped fresh mint, plus mint sprigs for garnish
  • 6 good-quality black tea bags

Good-quality bourbon

Integer eleifend laoreet orci. Sed eleifend scelerisque sapien, ac cursus massa interdum in. Praesent ac mauris pellentesque, consequat lectus vitae, feugiat enim. Nulla non nulla vel massa iaculis gravida quis vel odio. Duis tincidunt odio vitae orci posuere rhoncus. Nulla suscipit vel ipsum ac adipiscing. Duis non lobortis nunc. Morbi in odio mollis, placerat nibh vitae, scelerisque libero. Integer facilisis urna sit amet euismod semper.

Bourbon Burger

Rye Burger

Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
2 1/2 tablespoons bourbon (recommended: Bulleit brand)
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 teaspoons table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings

Sauteed Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
1/4 teaspoon table salt
8 grinds fresh black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup bourbon (recommended: Bulleit brand)

Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature

Rye Sour

Bourbon Sour

2 oz bourbon whiskey
1 oz lemon juice
1/2 tsp superfine sugar
1 slice orange
1 maraschino cherry

Bourbon on the Rocks


The Plan

Find a good bourbon
Select your favorite glass from your bar
Drop in a couple of cubes
Pour over ice



Classic Manhattan


3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash  bitters
1 maraschino cherry
1 twist orange peel

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir or shake gently so you won’t cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Perfect Manhattan


2 oz blended whiskey
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash bitters

Shake with ice to chill, pour into a low ball cocktail glass, and garnish with a maraschino cherry.


Cara’s Feature


750 JB White
1 can Concentrated OJ (Do not add water)
1 can Concentrated Limeade or Lemonade (Do not add water)
1 jar Maraschino Cherries. (I use DK Michigan Cherry since I don’t care for the Cherries)
2 Ltr Lemon-Lime Soda

Blend all ingredients together-place in freezer minimum 24 hrs.

**Once you remove from freezer, stir mixture from the bottom. Slight separation may have occurred during the freezing**