Cadolzburger Roggen
Brauhaus Brandmeier
- From:
- Brauhaus Brandmeier
- Germany
- Style:
- Roggenbier
- ABV:
- 5.4%
- Score:
- +9 ratings needed
- Avg:
- 3.23 | pDev: 0%
- Ratings:
- | reviews: 1
- Status:
- Inactive
- Rated:
- Apr 06, 2016
- Added:
- Mar 07, 2015
- Wants:
- 0
- Gots:
- 0
NO SCORE
-
-
No description / notes.
Recent ratings and reviews.
Reviewed by Jugs_McGhee from Texas
3.23/5 rDev 0%
look: 2.25 | smell: 3 | taste: 3.25 | feel: 3.25 | overall: 3.75
3.23/5 rDev 0%
look: 2.25 | smell: 3 | taste: 3.25 | feel: 3.25 | overall: 3.75
500ml swingtop purchased at Getranke Oase in Munich. Regrettably brief impressions below:
A: No head at all despite the loud carbonation pop upon flipping the swingtop. Translucent brown body colour. Looks bready. It isn't much to look at, overall.
Sm: Bread, sourdough, dunkel malts, and caramelization.
A timid aroma of relatively low strength. Maybe it's just reticent, but I fail to find rye's signature subtle spiciness.
T: Subtle rye spiciness is indeed present, as is sourdough brown bread. Caramel (malt). Dunkel malts. I'd almost say wheat, but...nah. Yeast profile is clean; saccharomyces through and through. I'd guess a top-fermenting variety, but it is quite cleanly attenuated and ester-free; maybe it's lager yeast.
Mf: Smooth, wet, well-carbonated (if a bit highly so), medium-bodied, not unrefreshing. Has a rounded bread-like filling presence on the palate.
Not oily, gushed, hot, astringent, harsh, rough, or scratchy.
O: Drinkable and enjoyable, if a bit plain. It's a likable roggenbier - a style I always love to come across and wish there were more expressions of. Well worth trying if you happen across it, though not a world class effort.
High C+ (3.23) / ABOVE AVERAGE
Apr 06, 2016A: No head at all despite the loud carbonation pop upon flipping the swingtop. Translucent brown body colour. Looks bready. It isn't much to look at, overall.
Sm: Bread, sourdough, dunkel malts, and caramelization.
A timid aroma of relatively low strength. Maybe it's just reticent, but I fail to find rye's signature subtle spiciness.
T: Subtle rye spiciness is indeed present, as is sourdough brown bread. Caramel (malt). Dunkel malts. I'd almost say wheat, but...nah. Yeast profile is clean; saccharomyces through and through. I'd guess a top-fermenting variety, but it is quite cleanly attenuated and ester-free; maybe it's lager yeast.
Mf: Smooth, wet, well-carbonated (if a bit highly so), medium-bodied, not unrefreshing. Has a rounded bread-like filling presence on the palate.
Not oily, gushed, hot, astringent, harsh, rough, or scratchy.
O: Drinkable and enjoyable, if a bit plain. It's a likable roggenbier - a style I always love to come across and wish there were more expressions of. Well worth trying if you happen across it, though not a world class effort.
High C+ (3.23) / ABOVE AVERAGE
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