Beer Style History
The Bavarian style Roggenbier is a tradition that has been lost until recently. In the olden days Roggenbier was consumed in great quantities, but when food became scarce the use of rye in beer was outlawed as it made heartier bread. Its closest relative is the Bavarian Hefeweizen which includes large portions of wheat in its grain bill and focuses on banana and bubblegum flavors with notes of clove. The Roggenbier is fermented at a lower temperature to highlight the clove phenols which pair nicely with the spicy bread notes of rye.
Clove forward and spicy bread notes dominate this beer. It is both refreshing on a summer day as well as hearty enough for when the weather turns cold. The mouthfeel is hearty, but smooth and drinkable. The yeast does the talking while the hop flavors blend nicely with the slight bitterness imparted by the roasted rye.