Roggenbier, so rye beer, is a traditional Bavarian style, but even in Germany it is rarely found. This beer is characterized by a darker color, dense consistency, turbidity and high, beige and orange foam. Although the smells are similar to those of wheat beers, they are combined with earthy notes characteristic of rye.

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WRCLW Roggenbier It is a slightly darker and stronger representative of the classic top fermented beer, where more than half of the charge is rye malt. Although this type of malt hinders the filtration process, it gives a pleasant feeling of increased viscosity, enhancing taste sensations, and there are quite a lot of them. Caramel and Munich malts give a distinct fullness, enhanced by banana and clove notes, produced during fermentation by specially selected yeast strains.

Style

Roggenbier, so rye beer, is a traditional Bavarian style, but even in Germany it is rarely found. This beer is characterized by a darker color, dense consistency, turbidity and high, beige and orange foam. Although the aromas are similar to those of wheat beers, they are combined with earthy notes characteristic for rye malt.

Malts/extract:

Rye malt in this beer constitutes as much as 60% of malt base, which is perfectly distinguished by its taste and aroma (characteristic spice and earthiness), as well as its consistency (high density). In addition, we use a large addition of Munich malt, giving a deeper character as well as caramel malts, to give the color and aroma of toasted bread crust.

Hops:

Unlike wheat beers, rye beer has a higher, marked bitterness as well as the noble aroma of traditional hop varieties added at the end of wort cooking. Magnum hops give a pure bitterness, while Tettnanger has a herbal aroma profile.

Serving:

Opacity is enhanced by a tall glass with a narrowing in the middle-lower part, often simply called weizen glass. For connoisseurs of classic Weizen we recommend stirring the tip of the beer so that the rest pour in with full lees, to increase the fullness of this beer. If you don`t like to feel the yeast in beer, be careful when pouring it to leave a yeast residue at the bottom of the bottle and do not forget to cool it well before drinking.

Food pairing:

Such expressive beer requires… expressive dishes. It goes well with smoked meat, whether in the form of ham or, e.g. smoked plum, such as pork loin with smoked plum. Naturally grilled meats and sausages, especially the spicier ones. The cheeses should be intense in taste, long-ripened French and Swiss cheeses are suitable. In the dessert, on the other hand, it is good to emphasize the slightly spicy side of this beer, so an apple pie with a lot of cinnamon will definitely fulfill its role here.

• Style: Roggenbier (German Rye Beer)
• Parameters
  • Extract: 13,5 %
  • Alcohol: 5,6 %
  • IBU: 25
• Ingredients:
  • Malts: rye, Munich type I, caramel 120 EBC, pilsen, wheat
  • Hops: bitter – Hallertau Magnum (DE) / aromatic – Tettnanger (DE)
  • Yeasts: WB-06
• Appearance: dark amber, cloudy
• Aromas: clove, slightly banana, lightly roasted caramel, harvest
• Mouthfeel:
  • sparkling, cereal and dense
  • spicy, slightly spicy-earthy, rye notes
  • slightly acid, caramel flavor, with marked bitterness

• Serving temperature: 7⁰C
• Glass: Weizen glass
• Foodpairing:
  

  Dishes: Roasted chicken, smoked sausages, grilled meats and sausages, pretzels with sauces;

  Cheeses: long-ripening cheese, Parmigiano-Reggiano

  Dessert: Apple pie with cinammon and nutty ice creams