{"id":725,"date":"2025-02-05T14:35:06","date_gmt":"2025-02-05T14:35:06","guid":{"rendered":"https:\/\/www.malteuropmaltingco.com\/2025\/03\/13\/rye-not-try-a-roggenbier\/"},"modified":"2025-07-01T13:47:33","modified_gmt":"2025-07-01T13:47:33","slug":"rye-not-try-a-roggenbier","status":"publish","type":"post","link":"https:\/\/www.malteuropmaltingco.com\/en\/news\/rye-not-try-a-roggenbier\/","title":{"rendered":"Rye not try a Roggenbier?"},"content":{"rendered":"\n

Roggenbier, an oft overlooked German beer style, is finding its way back to the taps in Germany and beyond. And rye not? A good rye beer can add some spice to life.<\/p><\/div>\n\n\n\n

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The History of Rye Beer<\/span><\/h3>\n\n\n\n

Roggen is German for rye. Centuries ago, rye wasn\u2019t unheard of when it came time to brew. Using whatever grains you could get your hands on was common practice, more so than strictly following a recipe.<\/p><\/div>\n\n\n\n

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While rye was better known for being a cooking grain than a brewing one, it still found its way into the brewing pot, especially in Bavaria, which is now a state in Germany. Rye, a hearty grain with an ability to handle tough growing conditions and being quite common amongst the not-so-wealthy citizens of ancient Bavaria, was often expected to be in the brewing pot.<\/p><\/div>\n\n\n\n

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That is until 1516, when due to a few bad harvests, the Duke of Bavaria, William IV dictated that rye and wheat were only to be used for baking and food consumption. Beer ingredients were relegated to being only water, hops, and barley (the concept of yeast hadn\u2019t been discovered yet).<\/p><\/div>\n\n\n\n

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This declaration, of what we now refer to as Reinheitsgebot (Germany\u2019s beer purity law) stated, \u201c\u2018We wish\u2026forthwith that\u2026in all our towns and markets and in the countryside no other items be used for beer than barley, hops, and water.\u2019 Since then, this decree has gone through many iterations, revisions, and amendments, and is now part of the modern German tax law\u2026\u201d as stated in Craft Beer & Brewing.<\/p><\/div>\n\n\n\n

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It was the end of roggenbier.<\/p><\/div>\n\n\n\n

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For the next 500 years, people lived in a world largely without rye beer. Then came an intervention in the hands of the European Court. In 1987, the Court ruled that the purity law violated the foundational rules of the European Union, allowing for free trade in the brewing industry. While most of Europe rejoiced over this ruling, southern Germany, what was once Bavaria, largely continued to follow the rules outlined in 1516.<\/p><\/div>\n\n\n\n

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Still, because of this ruling, modern-day German brewers began loosening their grip on the archaic declaration. The rye beers of yesteryear slowly started making their way back into the breweries of today.<\/p><\/div>\n\n\n\n

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What is a Roggenbier?<\/span><\/h3>\n\n\n\n

Roggenbier (or rye beer) was quite a popular beverage in 14th-century Bavaria. While we don\u2019t know the details of what the beer was like hundreds of years ago, we can imagine its characteristics.<\/p><\/div>\n\n\n\n

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Rye soaks up water producing a highly viscous beer. And with the technology, or lack thereof in the 14th and 15th centuries, roggenbier was more than likely quite cloudy, with a hint of sourness combined with the peppery, earthy spice of the grain itself.<\/p><\/div>\n\n\n\n

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At its core, a roggenbier is like a fraternal twin to the dunkelweizen, using rye in place of wheat. Or as Craft Beer & Brewing has aptly called it, \u201cthe spicier cousin of the Weizen.\u201d<\/p><\/div>\n\n\n\n

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The BJCP (Beer Judge Certification Program) places roggenbier in the Historial Beer Category 27A stating that it is\u00a0 \u201cA Dunkles Weissbier made with rye rather than wheat, but with a greater body and light finishing hops. The rye gives a bready and peppery flavor, a creamy body, and a dry, grainy finish that blends with the distinctive banana-and-clove weizen yeast character.\u201d<\/p><\/div>\n\n\n\n

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Roggenbeirs of today<\/span><\/h3>\n\n\n\n

Today, roggenbiers are more commonly referred to as rye beers, at least in the United States, but even that can get complicated as rye beers have a wide variation of styles. How about the Rye-P-A? Or a rye porter or rye saison? There\u2019s no beer purity law in the U.S., and craft brewers take full advantage of that, even in regard to using rye in recipes.<\/p><\/div>\n\n\n\n

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But when it comes to a true roggenbier, hops and malts aren\u2019t the star of the show. It\u2019s the rye, along with German-style yeasts such as Bavarian Weizen or Hefeweizen yeast that give this medieval-style beer its unique spicy, banana, and clove flavor profile, with a hint of bitterness. Think pumpernickel or rye bread. Clocking in at around 5% ABV, this historical style can easily be enjoyed again and again.<\/p><\/div>\n\n\n\n

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So why aren\u2019t there more rye beers on tap?<\/span><\/h3>\n\n\n\n

Roggenbier will probably never make its way to the top of the pedestal like IPAs have. There\u2019s not yet a demand for them. And for that, brewers might be grateful, as these beers can be difficult to brew.<\/p><\/div>\n\n\n\n

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Rye is a huskless grain and soaks up water quicker than malts. This all makes for a sticky, gooey mash, requiring additional time and resources to brew. If you\u2019re one to stay true to traditions, then the added step of decoction mashing is a must, as this was once the preferred method.<\/p><\/div>\n\n\n\n

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Decoction mashing or not, bringing back historical beers is a unique way to get your customers interested in more than just the beer, but the story behind the beer. So, rye not try a roggenbier?<\/p><\/div>\n\n\n\n

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For more on decoction mashing, check out our educational article all about the process and history behind decoction mashing.<\/p><\/div>\n\n\n\n

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MMC Knows Malts<\/span><\/h3>\n\n\n\n

Roggenbier can use anywhere up to 50% rye or more. For the rest of your grain bill, you\u2019ll need quality malts, such as our Munich, pale ale, wheat, or specialty malts such as Kilned C60 or Steamed C40. Whatever malts you need for your recipes, they\u2019re all exceptional. So when you\u2019re ready to craft your roggenbier, we\u2019re ready for you!<\/p><\/div>\n\n\n\n

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\u201cMalt should not be something that somebody has to worry about. That\u2019s our job as maltsters. We produce something consistent and to specification every time and take that off of your plate.\u201d\u00a0 (Joel Grosser, Director of Operations for North America)<\/p><\/div>\n\n\n\n

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Premium grains from field to flavor.<\/p><\/div>\n\n\n\n

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About Malteurop Malting Company (MMC)<\/span><\/h4>\n\n\n\n

Malteurop Malting Company (MMC) is based in North America – specializing in growing and producing quality malts for the beer, whiskey, and food processing industries.<\/p><\/div>\n\n\n\n

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With local farms and Malthouses spread across the United States, Canada, and Mexico, Malteurop’s commitment to excellence is fully ingrained into every batch it produces, ensuring businesses of any size can create the finest beverages and food products on the planet.<\/p><\/div>\n\n\n\n

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Visit www.malteuropmaltingco.com to learn how we can support your malting needs.<\/p><\/div>\n\n\n\n

Contact us at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.<\/p><\/div>\n\n\n\n

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Malting is our passion. Quality is our promise.<\/p><\/div>\n\n\n\n

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\nhttps:\/\/www.beervanablog.com\/beervana\/2010\/10\/considering-roggenbiers-and-alamedas.html\n<\/div><\/figure>\n\n\n\n
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Brewing German Rye Beer (Roggenbier) at Home<\/a><\/blockquote>