Our German-style Roggenbier (Roggen=Rye), is not fermented with Weizen Yeast as many of the style are- we used a German Lager yeast, which allows some of the spicy, clove-like notes from the rye malt, which makes up 50% of the grist, to come through. The other ½ of the base malt in this beer is Vienna/Munich blend.
This beer is unfiltered, and intentionally hazy in appearance, and its deep copper/ brown hue comes from a blend of crystal, Cara-Rye, and Perla Negra malt. It leans towards the malt character, with a low hop bitter finish.
Alc. by vol. – 5.4%
Bitterness - 18 IBUs