Barley is the traditional brewers’ grain. There are a few specific reasons to vary from this rule: wheat adds a fluffy, long-lasting head; oatmeal gives smooth creaminess to stouts and rye brings a unique spicy flavour. Double Trouble’s Fire in the Rye pale ale is one of the best ways to taste roasted rye in action.

Fire in the Rye pours a hazy, reddish amber with plenty of dense foam that quickly recedes. The aroma has whole-grain bread, a touch of resin and some definite rye character. The flavour balances sweet malt and rye spice against a strong dose of hop bitterness.

Fire in the Rye is the third main release from Double Trouble, one of Ontario's most successful contract breweries. A large part of their success seems to rest on getting their beers into a long list of LCBO locations. You'll find this one in an impressive 180 stores.

I see two ideal courses for pairing this beer with food. Either use the rye character to cut through rich, oily flavours like in a simple grilled catfish or mackerel; or to complement the heat and spice of a jerk chicken or moderately hot Indian curry.

Whether paired with food or on its own, Fire in the Rye is strong example of why rye beers should be part of your regular rotation this spring.

Double Trouble Brewing’s Fire in the Rye, $2.95 for a 473 mL can, LCBO #362855