Roggenbier (Rye)

Roggenbier (Rye) is an German Ale beer style. It typically presents as pale to very dark, with darker versions ranging from dark amber to dark brown.. In darker versions, malt aromas and flavors can optionally include low roasted malt characters expressed as cocoa/chocolate or caramel, and/or aromatic toffee, caramel, or biscuit attributes. Malt sweetness can vary from low to medium. Low level of roast malt astringency is acceptable when balanced with low to medium malt sweetness. Not present.

Notes: Grist should include at least 30 percent rye malt. Versions with yeast are often roused during pouring. When yeast is present, the beer should have a yeasty flavor and a fuller mouthfeel.

ABV: 4.9%-5.6%
IBU: 10-15
COLOR / SRM SCALE: 4-25
OG: 1.047-1.056
FG: 1.008-1.016

Alcohol & Bitterness

ABV:4.9%-5.6%

ABW:3.9%-4.4%

IBU:10-15

Perceived Bitterness:

Very low to low

Color & Appearance

Color:

Pale to very dark, with darker versions ranging from dark amber to dark brown.

SRM:4-25

EBC:8-50

Clarity:

Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.

Gravity & Body

Original Gravity:1.047-1.056

Original Gravity °P:11.7-13.8

Final Gravity:1.008-1.016

Final Gravity °P:2.1-4.1

Body:

Low to medium

Flavor Profiles

Malt Profile:

In darker versions, malt aromas and flavors can optionally include low roasted malt characters expressed as cocoa/chocolate or caramel, and/or aromatic toffee, caramel, or biscuit attributes. Malt sweetness can vary from low to medium. Low level of roast malt astringency is acceptable when balanced with low to medium malt sweetness.

Hop Profile:

Not present

Fermentation Character:

Low to medium banana–like and/or other fruity ester aromas and flavors are typical. Clove-like and/or other phenolic aromas and flavors should also be present. No yeast aroma should be present in versions without yeast. Versions packaged and served without yeast will not have yeast ﬂavor or full mouthfeel typical of beers with yeast. Versions with yeast will have low to medium yeast aroma and ﬂavor and a full mouthfeel, but the yeast character should not overpower the balance of rye and barley malts, esters and phenolics.

Style info provided entirely or in part by the Brewers Association beer style guidelines.

No beers have been reviewed in this style.