This week’s beer release is…Roggenbier
Roggenbier is a Bavarian beer-style rye beer with a rich history.
During the Middle Ages, rye was the popular grain for brewing beer in cooler climates such as Bavaria and in other parts of northern Europe. Although it was commonly used for brewing beer, rye was also considered the best grain for making bread.
After a number of bad harvests, the Duke of Bavaria famously outlawed the use of rye in beer to ensure the availability of rye and wheat for bread, and decreed that beer was only allowed to be made with water, hops and barley.
As a direct result, Roggenbier disappeared from German beermaking for nearly 500 years. It wasn’t until 1987 that the European Court intervened resulting in a significant relaxation of the laws and Roggnebier emerged again.
With the use of rye malt, it’s a light, spicy beer that is suitable to enjoy on a balmy evening. If you’d like to try this beer, it’s on tap this Wednesday.
As with all of our weekly releases, supply is limited, so book your spot to try it!