Well, there's roggenbier obviously, but I wouldn't hesitate to put it into any English or American pale (including IPA, ESB, etc.) at a rate of 5-15%. A saison would take it well, and then you could just play around.
I'm fermenting a "roggenrauch," basically a rauch beer with a bunch of rye malt in it. I cam up with the name "Roggenrauch ain't nose pollution," and then had to make the beer. Works that way sometimes. :-\