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Until the 15th Century, it was common in Germany to use rye malt for brewing beer. However, after a period of poor harvests, it was decided that rye would only be used for baking bread. (Reinheitsgebot, anyone?) Rye beers virtually disappeared for almost five hundred years until finally resurfacing in Bavaria around 1988. Rye is now a commonly used ingredient in modern American craft brewing. The addition of rye imparts a somewhat grainy flavor similar to pumpernickel bread, although the rye presence here is quite subtle given the low percentage of malt used in the mash. The complexity here lies within the hop profile, which runs the gamut of piney and peppery to floral and fruity. The rye adds a slight spicy, dry finish to this otherwise hop-forward ale.