Historical Beer: Roggenbier

A Dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops. The rye gives a breadier flavor and dry finish.

Moderate Weizen yeast character with banana esters and clove phenols. Rye malt adds an earthy, slightly spicy, grainy aroma. Low to moderate malt. Low hop aroma. Rustic and interesting.

Dark amber to brown, 14-19 SRM. Hazy from yeast. Off-white to tan head with good retention.

Rye bread and earthy malt flavor. Banana and clove from Weizen yeast. Low to moderate hop bitterness. Rye contributes a dry, spicy finish. Heavier body than typical Weissbier.

Medium body with moderate to high carbonation. Heavier than standard Weissbier from rye. Smooth with fluffy texture from yeast.

An ancient Bavarian style, documented from the medieval period, made with malted rye rather than wheat. As wheat beer restrictions were implemented in Bavaria in the 16th century, rye beers were also regulated. Nearly extinct, the style was revived in the 1980s by Thurn und Taxis brewery and adopted by a small number of craft brewers.

What is Historical Beer: Roggenbier beer?

Roggenbier — a German rye beer in the Dunkelweizen style with distinctive bread flavor.

What is the ABV of Historical Beer: Roggenbier?

Historical Beer: Roggenbier has an alcohol by volume (ABV) of 4.5-6.0%.

How bitter is Historical Beer: Roggenbier beer?

Historical Beer: Roggenbier measures 10-20 IBU (International Bitterness Units).

What are some examples of Historical Beer: Roggenbier beers?

Thurn und Taxis Roggen, Weissenoher Schlosser Roggen, Schneider Weisse Rye