Until the 15th Century, it was common in Germany to use rye for brewing beer. However, after a period of poor harvests, it was determined that rye would be relegated to baking bread. Rye beers virtually disappeared for almost five hundred years until finally resurfacing in Bavaria around 1988. Now a commonly used ingredient in modern American craft brewing, rye imparts a somewhat grainy pumpernickel-like flavor as well as a slightly dry, spicy finish. However, the complexity here lies within the hop profile, which includes a recent favorite of ours, Experimental “06277” to unfold a medley of flavors and aromas from delicate spices to pungent citrus fruit.