I drank and enjoyed a bottle of rye IPA from the Kinnegar Brewery in Letterkenny yesterday, one of a couple that my brother in law kindly brought back from Ireland for me the other week.
I hadn't drunk this style of beer before, but its colour and spicy taste reminded me a lot of the darker wheat beers (Dunkelweizen) that you get in Bavaria (some of which, Roggenbier, also contain a large proportion of rye in their grists) .
The now defunct King and Barnes in Horsham, Sussex, once brewed a brown ale with rye; in Russia, they drink kvass, a beer made by soaking and fermenting rye bread; and in Finland, sahti, a farmhouse ale brewed with rye and other grains before being flavoured with juniper berries. All ones to look out for in future, I thought wryly...
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