Roggenbier, or rye beer, has a long history in Germany, but it was interrupted for a time by brewing regulations and changes in taste. And because our head brewer Martin is a lover of rye, we decided to bring this forgotten style back to life in its most authentic form. The use of a high proportion of rye malt – in our case over 50% – which has a lower gluten content and a higher proportion of beta-glucans, gives the beer a full and naturally cloudy body with a characteristic breadiness, spiciness, and subtle viscosity that distinguishes Roggenbier from classic barley beers. We fermented it with classic top yeasts for Bavarian wheat beers. These give it a typical ester-phenolic profile – expect subtle notes of banana, clove, and vanilla, which beautifully complement the spiciness of the rye. Thanks to gentle hopping with Saaz hops, we have kept the bitterness low and allowed the malt tones to shine through. Archiv Roggenbier is a beer that does not seek attention, but deserves it. A quiet companion for long evenings, telling the story of an almost forgotten beer craft with every sip.

Water, rye malts/b>, barly malts/b>, wheat malts/b>, hop products.