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| The modern version of roggenbier is typically about 5% ABV and is fairly dark in colour. The flavour is grainy, often having a hearty flavour similar to ] bread. Typically, at least 50 percent of the malts used to make the beer are made from rye.<ref>{{cite journal | title = Deutsche Brauer-Bund | url = http://www.brauer-bund.de/bierfans/sorten/spezi.htm#roggenbier }}</ref> | The modern version of roggenbier is typically about 5% ABV and is fairly dark in colour. The flavour is grainy, often having a hearty flavour similar to ] bread. Typically, at least 50 percent of the malts used to make the beer are made from rye.<ref>{{cite journal | title = Deutsche Brauer-Bund | url = http://www.brauer-bund.de/bierfans/sorten/spezi.htm#roggenbier }}</ref> | ||
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| ===Examples=== | ===Examples=== | ||
Revision as of 19:53, 30 March 2009
Rye beer refers to any beer in which rye (generally malted) is substituted for some portion of the barley malt.
One example of this is roggenbier which is a specialty beer produced with up to sixty percent rye malt. The style originated in Bavaria, in southern Germany and is brewed with the same type of yeast as a German hefeweizen resulting in a similar light, dry, spicy taste.
In the United States another style of rye beer is being developed by homebrewers and microbreweries. In some examples, the hop presence is pushed to the point where they resemble American India pale ales.
Finnish sahti is another style of rye beer, produced by brewing rye with juniper berries and wild yeast.
Another type of rye beer is kvass, although the alcohol is low enough to be considered an NA in many cases.
In theory, a rauchroggen could be made by drying some rye malt over an open flame rather than in a kiln, although there are currently no commercial examples.
Roggenbier
Until the 15th Century, it was common in Germany, particularly in Bavaria, to use rye malt for brewing beer. However, after a period of bad harvests, it was ruled that rye would only be used for baking bread, (thus only barley was to be used for beer, see the German law known as the Reinheitsgebot). Roggenbier virtually disappeared for almost five hundred years. In 1988, it reappeared in Bavaria.
The modern version of roggenbier is typically about 5% ABV and is fairly dark in colour. The flavour is grainy, often having a hearty flavour similar to pumpernickel bread. Typically, at least 50 percent of the malts used to make the beer are made from rye.
Examples
- Good People Roggenbier
- Bürgerbräu Wolnzacher Roggenbier
- Paulaner Roggen
American Rye
Examples
- Bear Republic Hop Rod Rye Ale
- Founders Red's Rye
- Weyerbacher XII
- Saranac Roggenbier
- Real Ale Full Moon Pale Rye Ale
References
- "Deutsche Brauer-Bund".
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