Roggenbier (Germany)


Roggenbier is a historic rye beer variety from Bavaria. Although rarely produced these days, it was widely brewed before the German Beer Purity Act was enacted in 1516. The law said that only water, barley and hops could be used to make beer, creating unfavorable conditions for rye beers. mainly disappeared after that.

The style was reintroduced in Germany in the 1980s. While not available on a larger scale, some breweries offer it as a standard or seasonal label. Roggenbier is a style of beer in which malted rye predominates or makes at least 50% of it.

Rye beers are typically dark and medium to full bodied. They usually have a spicy, rye-like aroma with some fruity, tart nuances derived from weizen yeast. Beers are moderately bitter, with a bit of malty sweetness and a low hop flavor. They are not heavy or overpowering and usually result in light and dry samples with an alcohol content of 5%.

They can be with or without a filter.

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