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Rye Beer

Rye beer is made by substituting rye for some of the malted barley, with Roggenbier being a notable style that originated in Bavaria and can contain up to 60% rye malt. Modern rye beers, including Rye IPAs, are produced in the U.S. and feature a variety of flavors, often with a grainy taste reminiscent of pumpernickel bread. The brewing of Roggenbier saw a revival in the late 1980s after being nearly extinct for 500 years due to historical regulations.

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32 views2 pages

Rye Beer

Rye beer is made by substituting rye for some of the malted barley, with Roggenbier being a notable style that originated in Bavaria and can contain up to 60% rye malt. Modern rye beers, including Rye IPAs, are produced in the U.S. and feature a variety of flavors, often with a grainy taste reminiscent of pumpernickel bread. The brewing of Roggenbier saw a revival in the late 1980s after being nearly extinct for 500 years due to historical regulations.

Uploaded by

benedict.arnold.schumer
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Rye beer

Rye beer is a beer in which rye is substituted for some portion of


the malted barley.

Roggenbier is a beer produced with up to 60% rye malt. The style


originated in Bavaria, 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, rye beer is produced by homebrewers and


microbreweries. In some examples, the hops presence is pushed to
the point where they resemble American India pale ales (IPAs).[1]
This style is often called a Rye IPA, or "Rye-P-A".

Finnish sahti is produced by brewing rye with juniper berries and


baker's yeast
A glass and bottle of rye beer,
The traditional Slavic kvass is made using rye bread that has been Imperial Pale Ale. Terrapin Brewing
steeped and fermented.[2] Co. Rye Squared

Roggenbier
In Bavaria, rye malt was used for brewing beer until the 15th
century.[3] After a period of bad harvests, though, it was ruled that
rye would be used only for baking bread, thus only barley was to
be used for beer;[3] see the law known as the Reinheitsgebot.
Roggenbier disappeared for almost 500 years.

In the late 1980s, the Spezialbrauerei Schierling near Regensburg


created the first modern Roggenbier, Schierlinger Roggen, using a
modified, patented mashing regimen to cope with the effects of the
highly viscous rye wort.[4]

The modern version of Roggenbier is typically about 5% ABV and


is fairly dark in colour.[3] The flavour is grainy, often having a A glass of Amager Ryeporter beer
hearty flavour similar to pumpernickel bread. Typically, at least
50% of the malts used to make the beer are made from rye.

References
1. "Full Moon Pale Rye Ale | Real Ale Brewing Company" (http://beeradvocate.com/beer/profil
e/458/2255). BeerAdvocate. Retrieved 2018-09-07.
2. "Dogfish Head Craft Brewery - Zwaanendale" (https://ww
w.beermonthclub.com/dogfish-head-craft-brewery-zwaan
endale). www.beermonthclub.com. Retrieved
2018-10-03.
3. "Sorten Bierspezialitäten – Roggenbier" (https://web.arc
hive.org/web/20011122113048/http://www.brauer-bund.d
e/bierfans/sorten/spezi.htm#roggenbier). Deutscher
Brauer Bund. Archived from the original (http://www.brau
er-bund.de/bierfans/sorten/spezi.htm#roggenbier) on
2001-11-22.
4. "Beer with rye-aroma and process for manufacturing the
same" (https://patents.google.com/patent/EP0360007A
2/en). patents.google.com. Retrieved 2019-06-27.

A bottle and a glass of Finnish rye


beer from the brand Lammin Sahti

Retrieved from "https://en.wikipedia.org/w/index.php?title=Rye_beer&oldid=1251756385"

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