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'''Roggenbier''' (literally '''"Rye Beer"''') is a modern recreation of the traditional German rye beers brewed in the period before the [[Reinheitsgebot]]. Brewed with a combination of [[barley]], [[wheat]], and [[rye]], it is usually a dark, grainy, lightly-hopped beer, and is often served unfiltered, with the [[yeast]] poured into the glass ("mit Hefe") in a manner similar to a [[Hefeweizen]]. Weizen ale yeast is often used, resulting in a beer with some of the flavors traditionally associated with a [[Weizen]]. For these reasons, modern [[Roggenbier]] is sometimes considered a subcategory of [[Weizen]]. | '''Roggenbier''' (literally '''"Rye Beer"''') is a modern recreation of the traditional German rye beers brewed in the period before the [[Reinheitsgebot]]. Brewed with a combination of [[barley]], [[wheat]], and [[rye]], it is usually a dark, grainy, lightly-hopped beer, and is often served unfiltered, with the [[yeast]] poured into the glass ("mit Hefe") in a manner similar to a [[Hefeweizen]]. Weizen ale yeast is often used, resulting in a beer with some of the flavors traditionally associated with a [[Weizen]]. For these reasons, modern [[Roggenbier]] is sometimes considered a subcategory of [[Weizen]]. |
Latest revision as of 12:52, 16 October 2007
Roggenbier (literally "Rye Beer") is a modern recreation of the traditional German rye beers brewed in the period before the Reinheitsgebot. Brewed with a combination of barley, wheat, and rye, it is usually a dark, grainy, lightly-hopped beer, and is often served unfiltered, with the yeast poured into the glass ("mit Hefe") in a manner similar to a Hefeweizen. Weizen ale yeast is often used, resulting in a beer with some of the flavors traditionally associated with a Weizen. For these reasons, modern Roggenbier is sometimes considered a subcategory of Weizen.
Contents
History of Roggenbier
European brewers, including German brewers, brewed beer with rye for centuries, as well as with whatever other grain they could get their hands on. However, in the medieval period the leaders of some German states decided that rye should be reserved for bread making. With the extension of the Reinheitsgebot throughout modern Germany, rye brewing declined and, eventually, disappeared.
Five hundred years later, in 1988, German brewers began recreating these beers. The modern version is usually similar to a Dunkelweizen, but with about half of the wheat replaced with rye. It is not clear how similar these beers truly are to the medieval brewing tradition they claim to have revived.
Brewing Roggenbier
This section is a stub.
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Competition Styles
The BJCP recognizes a single style of Roggenbier "mit Hefe". The GABF category allows Roggenbiers either with or without yeast.
BJCP Style Guidelines
Roggenbier (German Rye Beer)
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GABF Style Listings
German-Style Rye Ale (Roggenbier) with or without Yeast
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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. Paler versions of this style are straw to dark amber, and the body should be light to medium in character. Diacetyl should not be perceived. 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 paler versions, diacetyl should not be perceived. If entries in this style are packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If entries are intended to be 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. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible. |
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