Roggenbier
Agrarian Ales

According to German tradition, we brewed this ale as a farm in the mother country would have done in old times. Since Roggenbier is brewed with 50% malted barley and 50% malted rye, we faced the challenge of making our own rye malt. Using organic rye from Camas Country Mill, we soaked, sprouted, dried and kilned the rye malt in our wood fired oven. A house blend of two subtly fruity Bavarian top fermenting yeast strains did the real work for us, making us a bready bier with a chewy mouthfeel, distinctive toasty profile, and a spicy finish.