Roggenbier (German Rye Beer) Archives - Page 3 of 3

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Thurn Und Taxis Roggen

Jun 222013

Alcohol by Volume (ABV): 5.3% Brewed By Fürstliche Brauerei Thurn und Taxis Vertriebsgesellschaft Am Kreuzhof 5 Regensburg Bavaria Germany Europe +49 0941 7846 0 http://www.thurnundtaxisbiere.de Maybe it’s the beer talking but do you love Thurn Und Taxis Roggen? Submit your review below.

Roggen

Roggenbier (German Rye Beer)

Jun 222013

Alcohol by Volume (ABV): 5.4% Brewed By Taps Fish House & Brewery 2745 Lakeshore Drive Corona California USA North America (951) 277-5800 www.tapsfishhouse.com The dude abides. Does Roggen? Submit your review below.

Paulaner Roggen

Roggenbier (German Rye Beer)

Jun 222013

Alcohol by Volume (ABV): 5.3% Brewed By Paulaner Brauerei GmbH & Co. KG Regerstraße 28 Munich Bavaria Germany Europe +49 089 48 00 5-0 http://www.paulaner.com/ Remember that Benjamin Franklin is quoted as saying ‘Beer is proof that God loves us and wants us to be happy’. Did Paulaner Roggen make you happy, let us know […]

Roggenbier (German Rye Beer) Traits

Click the below buttons for a more detailed description of Roggenbier (German Rye Beer) style traits

Beer Style Description

This beer can be made using phenol producing ale yeast. It should be brewed with at least 30 percent rye malt, and hop rates will be low. A banana –like fruity-estery aroma and flavor are typical but at low levels; phenolic, clove-like characteristics should also be perceived. Color is straw to dark amber, and the body should be light to medium in character. Diacetyl should not be perceived. If this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If the beer is served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or light caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. As in the lighter colored versions, diacetyl should not be Perceived. A specialty beer originally brewed in Regensburg, Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat.

Alcohol By Volume Range

4.5-6

IBU's Range

10-20

Aroma

Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light noble hops are acceptable. Can have a somewhat acidic aroma from rye and yeast. No diacetyl.

Appearance

Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent (often thick and rocky). Cloudy, hazy appearance.

Flavor

Grainy, moderately-low to moderately-strong spicy rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. Low to moderate weizen yeast character (banana, clove, and sometimes citrus), although the balance can vary. Medium-dry, grainy finish with a tangy, lightly bitter (from rye) aftertaste. Low to moderate noble hop flavor acceptable, and can persist into aftertaste. No diacetyl.