Rye is not a commonly used grain in brewing, but beers that do
use it are distinctive and noteworthy. Rye is employed for a
variety of reasons. Remnant farmhouse brews, like Finnish sahti
or Russian kvass, include small amounts of rye as a matter of
tradition, stemming from necessity. Bavarian rye beer, known as
roggenbier, is relatively new to the scene. But, leave it to the
Americans to poke and prod the grain in a more experimental
fashion. Rye beers may not be frequently featured on a brewer’s
ledger, but the variety of brews that use the grain is certainly
interesting. As envelope-pushing brewers are always looking for
something different in the practice of their craft, don’t be
surprised if rye takes on a larger role. Rye is a hearty grain
that grows with vigor even in substandard conditions. It is also
the most assertively flavored of all the grains used in the food
and beverage industry. This robust feature has garnered rye a
supporting, rather than starring, role in brewing. Like wheat,
rye is huskle