What is Roggenbier?

ronjer · 05-16-2007, 07:17 PM

I've seen this term/style pop up before, but I cannot find anything about it. Anyone know??

waskelton4 · 05-16-2007, 07:23 PM

From
http://www.thebrewingnetwork.com/jamil.php

February 12, 2007 - Roggenbier (German Rye Beer)
Roggenbier is German style, similar to a Bavarian Weizen, but with more mouthfeel and a slight rye spicy note. A great beer. ....

homebrewer_99 · 05-16-2007, 07:50 PM

Roggen is German for "rye".

And, yes, it does have its own special glass...

krispy d · 05-17-2007, 12:15 AM

from the German beer institute website:

Quote:

ROGGENBIER

AKA:
Rye Ale

Pronunciation guide for English-speakers:
Pronounce "Roggen" (German for "rye") like "rogg'n'" — a combinination of "rocking" and "rigging," but swallowing the "i" and "g" in "ing" "Gose-uh" as in "rose" plus "uh."

Definition:
Roggenbier is a medieval ale usually made from a grain bill of about half barley malt and equal portions of wheat and rye malts. Today, a Roggenbier may be either an ale or a lager. Modern renditions of the brew have about 5 to 5.5% alcohol by volume. Rye ales are mildly hopped, which allows the grain flavors to be dominant. Filtration appears to be optional in a rye ale and many, such as the Paulaner (depicted right) are "naturtrüb," meaning naturally turbid. A yeast-turbid Roggenbier is more authentic, considering that the style had been around long before beer filtration was invented in 1878.

Being ancient brews, Roggenbiers can have a faint whiff of earthiness in the nose that is reminiscent of rye bread. The up-front sensation is one of mild fruitiness. There is a slight to extreme yeastiness and breadiness in the middle, and an almost smoky, spicy, faintly sour and very dry finish—clearly the effects of the rye malt. Effervescence ranges from medium to spritzy like a Hefeweizen. The body is substantial, almost reminiscent of a Bockbier. The brew has a pleasant, rich, off-white head when poured.

For the most part, Roggenbiers are tart, refeshing summer quaffing beers, a nice alternative to a Hefeweizen. They go extremely well with a succulent slice of barbequed roast pork.

jdoiv · 05-17-2007, 01:06 AM

Quote:

Originally Posted by krispy d

from the German beer institute website:

Damn, that makes me hungry. Does that make me cannibal?

mjm76 · 05-17-2007, 02:30 AM

I actually just made one. Drinking it now. It is basically a wheat beer with rye and other malts added. It used more hops and is naturally a considerably different flavor than your typical wheat beer.

homebrewer_99 · 05-17-2007, 02:50 AM

Here's a HW glass is on the left...and a Roggenbierglas.

The Rogen glass is not straight up and down like a column. This one is slightly tapered with a smaller base.

ronjer · 05-17-2007, 04:11 AM

and now to the "does anyone have a recipe for this?" part of the post. Mjm76, do you have a recipe that you'd care to pass along? I'm even more interested now. My favorites are the wheats, but I'm looking for something just a bit different and this may be it! I'm going to brew something this weekend, and it could even be my first AG batch if I get my MLT done by Friday night. The above mentioned detailed description was quite mouth-watering for sure.
Again, thanks everyone!

waskelton4 · 05-17-2007, 02:29 PM

There is one on this page..

along with many many others..

http://www.beerdujour.com/JamilsRecipes.htm

ws

ronjer · 05-17-2007, 03:51 PM

Will post status of the Roggen as it goes.