Riedenburger Historisches Emmer Bier
Riedenburger Brauhaus

Emmer is a type of wheat which was among the earliest cultivated grains in human history (actually pre-history, to be accurate), dating to Neolithic times. Before its cultivation, hunter gatherers harvested it wherever it grew wildly, with the earliest evidence of its consumption dating to approximately 19,000 years ago near the Sea of Galilee. It, along with barley and einkorn, was a staple crop in the Fertile Crescent, and it was also used by the ancient Egyptians to make beer. Here and now in the 21st century, Riedenburger’s Emmer Bier gives us a chance to connect a bit to our early history, as it’s made with emmer along with lesser quantities of einkorn, spelt, barley and wheat. Like all of Riedenburger’s beers, Emmer Bier is bottled unfiltered (naturtrüb), so expect a very hazy deep brownish amber on the pour, and don’t be surprised if there’s some yeast sediment in the bottle.

On the nose, look for some rich bready notes, caramelized malts, a touch of spicy hops, hints of baking spices, and a wisp of dried fruit. In the flavor department, very tasty bready notes are reminiscent of both the doughy center and a toasty crust. Hops add a mildly bitter and spicy counterpoint, and there is a certain nutty or woody undertone too, along with a hint of grape skin. The lack of filtration contributes to this brew’s robust body. It’s not heavily carbonated, and thus comes across a bit like a kellerbier crossed with a specialty grain dunkelweizen.