BJCP 27 · Historical Beer
Roggenbier
A Bavarian rye beer fermented with wheat beer yeast: spicy and earthy, with banana and clove and a thick, creamy texture.
Roggenbier by the numbers
- Alcohol (ABV)
- 4.5 – 6.0%on a scale of 2.0 to 14.0
- Bitterness
- 10 – 20 IBUon a scale of 0 to 100
- Color
- 14 – 19 SRM28–37 EBCon a scale of 1 to 40
- Original gravity
- 1.046 – 1.056on a scale of 1.026 to 1.130
- Final gravity
- 1.010 – 1.014on a scale of 0.990 to 1.040
What Roggenbier is like
A copper to brown beer made with lots of rye and Weissbier yeast. The rye gives a spicy, earthy, bready character that layers on top of the banana and clove from the yeast.
Appearance
Light copper to reddish brown, hazy from yeast. Dense, long-lasting cream-colored head.
Aroma
Spicy, slightly earthy rye bread, with clove and banana notes from the yeast. Low to no hops.
Flavor
Rye grain with its spicy edge, bready malt and a background of banana and clove. Low bitterness. Dry to slightly sweet finish, with the rye still present.
Mouthfeel
Medium to medium-full body, with a creamy, slightly viscous texture from the rye. Moderate to high carbonation.
Where Roggenbier comes from
It was drunk in Bavaria from the Middle Ages until rules on brewing grains pushed it aside in favor of barley. It was revived in Regensburg in the late 20th century.
Ingredients
At least 50% rye malt, with Pilsner malt, Munich malt and a little caramel malt. A small amount of German noble hops and Weissbier yeast.
Brew it yourself
How to brew Roggenbier at home
Rye has no husk and gums up the mash: add rice hulls and, if you can, do a rest at about 40 °C (104 °F) before the saccharification rest. Ferment at 17-19 °C (63-66 °F) so the yeast gives banana and clove without going overboard. The classic mistake is a stuck sparge.
Food pairing
Rye bread with cured meats, sauerkraut with sausages and smoked cheeses.
Glassware: Teku glass, a tasting glass that works with almost any style.
Frequently asked questions
How strong is Roggenbier?
Between 4.5% and 6.0% ABV, according to the BJCP 2021 Style Guidelines. That is a moderate strength.
How bitter is Roggenbier?
It has 10 to 20 IBUs, a low bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Roggenbier?
Copper to brown: 14 to 19 SRM (28 to 37 EBC).
What food pairs well with Roggenbier?
Rye bread with cured meats, sauerkraut with sausages and smoked cheeses.
Which styles are similar?
If you like it, also try Dunkles Weissbier, Alternative Grain Beer and Rye IPA.
If you like Roggenbier, try these
Classification and statistics: official Roggenbier guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.