German Food Guide
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Also Known As:   Rye Ale

Roggenbier is a beer made from at least 50% rye (Roggen) malt.

Classification:  Vollbier

Type of Beer:  Ale

Alcohol Content:  5%

Extract Value:  11%

Region:  Mainly in Bavaria (Bayern)

Well Known Brands

Beer Characteristics
Dark in color. Mild fruitiness; slight to extreme yeastiness; smokey, spicy, slightly tart. Dry finish. Medium effervescence. Off-white head. Slightly opaque.

Serving Suggestions
Optimal serving temperature is 46-48° F (8-9° C).

Food Pairings
Pairs well with roasted pork.

Until the 16th century, beer made from rye was very common. However, in 1516 the Bavarian Beer Purity Law was proclaimed by co-rulers Duke Wilhelm IV and Duke Ludwig X. This law stated that beer could only be made from water, malted barley and hops. Rye was only allowed for bread baking. It wasn't until 1988 that Bavaria breweries brought back the tradition and began making Roggenbiers again. 


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