The term “rye beer” refers to any hoppy drink in which part of the barley malt is replaced by rye (sometimes the rye may be unmalted). In the German version (“roggenbier”), the mass fraction of this ingredient can reach up to 60%. The Bavarian variation is made with the same yeast as the local wheat beer (“Weisenbier”), so the drinks have the same spicy notes.
Some American examples can match the level of hops of local IPAs, and even have a special name for them: Rye-PA.
In Finland, rye beer is called sahti and is brewed with juniper. Several microbreweries in America and France produce a smoky frothy drink by drying rye malt over an open fire instead of special chambers.
An interesting fact: Slavic kvass also formally belongs to the category of rye beer. True, hops are never added to it, and the fortress rarely reaches 1%, so the drink officially belongs to the non-alcoholic category.
History
In medieval Germany (especially Bavaria), rye beer was not something outstanding, in those days it was brewed from any available grain, a mixture of barley, wheat and rye was often used (in a ratio of 1:2:2). However, in 1516 a law on the purity of beer was passed, prescribing the use of barley malt exclusively, since rye and wheat were required for baking bread.
The style was revived only in 1988 by Schierlinger, which later became part of Paulaner. Modern roggenbier has a light brown color and a bright grain profile in taste, the strength of the drink is 5%, and the mass fraction of rye in the composition rarely drops below 50%.
Producers: Bear Republic, Rogue Ales, Paulaner.
Characteristics of rye beer
Rye malt often manifests itself with roasted, caramel and chocolate notes, nuances of biscuit, creamy toffee, wholemeal bread can be felt. Possible tones of fruit, earth, smoked grain. Malty sweetness is set off by hop bitterness, both profiles are in balance without drowning each other out, but the finish is almost always very dry.
Yeast is suitable for both ale and lager (although historically it was a top-fermented beer only). The color of the drink is brown with a reddish tinge. While theoretically rye malt can be added to any style of beer, the most common rye malt is an IPA or craft beer. Usually rye beer is not filtered, so it turns out hazy, with a yeast suspension. The fortress varies within 4-7 degrees. The degree of carbonation depends on the manufacturer.
Rye beer is, in fact, just an original interpretation of any “ordinary” beer variety, and “for an amateur”, so there is no special “beer” type of rye, any one is fine. Moreover, it is very difficult to prepare an intoxicating drink only on the basis of this cereal (too large grain residue remains in the wort, modern technology is not designed for it), this ingredient most often acts only as an additive to traditional barley malt.
How to drink roggenbier
Rye beer is served in a tall thin beer glass, like a weissbier, chilled to a temperature of 7-12 °C. The drink goes well with marinated chicken, blue cheese, spicy bread pudding, juicy roast pork.
Famous brands
A variety of rye beers are produced by such breweries as Breakside Brewery, Great Divide Brewing Co, SweetWater Brewing Co.
Other famous brands: Otter Creek, Two Brothers, Boulevard, Real Ale, Rye-on-rye, etc.