Rye beer

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 some examples, the hops presence is pushed to the point where they resemble American India pale ales (IPAs).

[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.

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.

A glass and bottle of rye beer, Imperial Pale Ale. Terrapin Brewing Co. Rye Squared
A glass of Amager Ryeporter beer
A bottle and a glass of Finnish rye beer from the brand Lammin Sahti