Rye On the Wye
Ten Eyck Brewing Company in Queenstown, Maryland, United States 🇺🇸
Speciality Grain - Rye / Roggenbier Regular|
Score
6.39
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This is a beer that we should have brewed long ago, given Maryland's legacy of producing top quality rye. Half of the malt bill is rye, and the result is a "spicy" beer that will warm your belly without weighing you down.
In Bavaria, rye malt was used for brewing beer until the 15th century. 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; see the law known as the Reinheitsgebot. 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.
In Bavaria, rye malt was used for brewing beer until the 15th century. 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; see the law known as the Reinheitsgebot. 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.
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