The variety is made in the same way as an American IPA, only with the addition of rye malt. This is the original craft style.
It features a pronounced hop profile, moderate strength, a clean fermentation profile, and a dry finish. The bouquet depends on the hops chosen by the brewer, it can contain tones of flowers, resins, needles, spices, fruits, etc. Malt gives grain notes, caramel and toasty nuances. The aftertaste is bitter, the sweetness should disappear. Yeast can give a slight fruity aftertaste.
The drink has a light golden or amber color. Style characteristics suggest transparency, but unfiltered versions may be cloudy. Forms a strong white foam in the glass.
On the tongue, the variety feels soft, carbonated, there may be a degree, but it should not bring dissonance to the bouquet.
In production, up to 20% rye malt is used, the base is ale or two-row. Hops can be anything, sometimes sugar is added.
A rye IPA is more spicy and bitter than an American IPA, but less rye than a roggenbier. It is strong enough.
Strength: 5.5-8.0%.
Density: initial 1.056-1.075, final 1.008-1.014.
Bitterness Index: 50-75 IBU.
Color: 6-14 SRM.