Rye beer

Rye beer is a

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.^{[citation needed]} 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 hearty flavour similar to pumpernickel bread. Typically, at least 50% of the malts used to make the beer are made from rye.

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