How To Brew Roggenbier: Germany’s Rye Beer Renaissance

Roggenbier at one point in time was an extremely popular beer amongst homebrewers. Prior to it being added to the 2004 Beer Judge Certification Program (BJCP) Style Guidelines, it appeared most often in the Speciality Beer category.

Currently, Roggenbier is nestled safely in the Historical Beer category of the latest BJCP style guidelines. 

Rye, the central ingredient in a Roggenbier, has a long history. It started in Batvaria before the Reinheitsgebot (Beer Purity Law of 1516).

In this law, it stated that all malted grains other than barley would be outlawed. This saved wheat and rye for bread baking. 

Famed beer writer, Michael Jackson, credits Schierlinger’s Roggenbier as a classic example of the style. After brewing a hefeweizen, Schierlinger wanted to have a dark beer on tap as well.

Instead of following the purity law, Schierlinger decided to use “dark grain” as Gordon Strong points out in his article in Brew Your Own magazine. 

One would naturally ask, how did Schierlinger get away with using rye malt in a beer. This was in large part due to the European Union ruling the purity law was “anti-competitive and relaxed the rules for some imports.

Later this became known as the Provisional Beer Law in 1993.  

Style Profile for Roggenbier

Appearance

Roggenbier has a light coppery-orange to very dark reddish or copper brown color. It contains a large creamy off-white to tan head. It is quite dense and persistent. Beer is cloudy and hazy in appearance. 

Aroma

The aroma is moderate spicy in aroma with a light to moderate yeast aromatics. Light spicy, floral, or herbal hop aroma is acceptable. 

Flavor

Grainy with a moderate-low to moderately-strong earthy spicy rye flavor. Medium to medium-low bitterness allows an initial malt sweetness. Sometimes the sweetness can come from the caramel.

Low to moderate weizen yeast character (banana and clove). Medium dry, grainy finish, Low to moderate spicy, herbal, or floral hop flavor. Hop flavor can persist in the aftertaste. 

Mouthfeel

Medium to medium full body. High carbonation, low to moderate creaminess. 

Tips for Brewing your own Roggenbier

Grain

The grist for this style consists of 50% or greater of malted rye. The remainder of the grist can be pale malt, Munich malt, wheat malt, crystal malt, and/or a small amount of debittered dark malt for color adjustments.

Since there is so much Rye malt, don’t forget the rice hulls. A one pound bag should be plenty for a five-gallon batch. 

Hops

Saazer-type of hops for bitterness. Light hand of Saazer-type of hops for flavor and aroma as well. 

Hops should be spicy with a touch of herbal, earthy flavor. Styrian Goldings is a good choice. 

Yeast

The yeast should be a Weizen variety. The Weizen yeast provides the distinctive banana esters and the clove phenols that you are looking for with this style.

White Labs Hefeweizen yeast WLP300, Wyeast 2206 Bavarian Lager is also a choice

Roggenbier By the Numbers

• Color Range: 14 – 19 SRM
• Original Gravity: 1.046 – 1.056 OG
• Final Gravity: 1.010 – 1.014 FG
• IBU Range: 10 – 20
• ABV Range: 4.5 – 6.0% 

Roggenbier Recipe

Grain

• 50%              6lbs                  Rye Malt
• 21%              2lb 8oz             Munich Malt
• 21%              2lb 8oz             Pilsner Malt
•   4%              8oz                  Caramel 120
•   4%              8oz                  Caramunich III

Hops

• .5 oz         Styrian Goldings  – Boil – 60 min
• .5 oz         Styrian Goldings  – Boil – 15 min

Yeast

• 1.0 pkg   Bavarian Wheat  Wyeast #3638

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Frequently Asked Questions

What is Roggenbier and how does it compare to other German rye beers?

Roggenbier is a traditional German rye beer which is notable for its substantial rye malt content, typically constituting at least half of the grain bill.

This beer style has a unique spicy and earthy character attributed to the rye. It’s closely related to other German rye beer recipes but distinguished by its higher rye content and specific flavor profile.

The term “Schierlinger Roggen” refers to a particular historic variant of roggenbier from the town of Schierling.

What are the key characteristics of a Roggenbier according to the BJCP guidelines?

The BJCP (Beer Judge Certification Program) guidelines describe Roggenbier as a medium-bodied, highly carbonated beer with a creamy texture. It should have a low to moderate malt sweetness, complemented by a unique rye spiciness, and low hop bitterness.

The appearance ranges from light amber to dark reddish-brown, and a moderate to strong spicy rye aroma is typical.

What are the essential ingredients in a Roggenbier recipe?

The core ingredient in a Roggenbier recipe is rye malt, which should constitute 50% or more of the grain bill. Besides rye, a blend of Munich and Pilsner malts are also common.

For hops, traditional German varieties like Hallertauer or Tettnanger are typically used. A clean, well-attenuating ale yeast is employed to allow the spicy character of the rye to shine through.

How can I adapt the Roggenbier recipe for home brewing?

Adapting the Roggenbier recipe for home brewing involves sourcing the right ingredients and following the brewing process meticulously. Ensure to have the right proportions of rye malt, Munich and Pilsner malts, and opt for traditional German hops.

Adhering to the specified mash, fermentation, and bottling processes is crucial to achieving the desired flavor and characteristics of Roggenbier.

Are there any notable variations or modern twists to the traditional Roggenbier recipe?

Yes, modern brewers sometimes experiment with the traditional Roggenbier Rezept (recipe) by adding different varieties of hops, malts, or yeast to create a unique flavor profile.

Others might incorporate additional spices or fruit to add a different dimension to the traditional spicy, earthy flavors of Roggenbier.

This experimentation allows for a wide array of Roggenbier variations, each with a unique twist while still retaining the essence of this traditional German rye beer.