Roggenbier
Waldmann Brewery & Wurstery

 

L: Very creamy 2" beige to light tan cap with good retention perched over a brilliant reddish brown beer.

S: Spicy, traces of banana, hits of clove balances rye malt character

T: Well developed rye character meets heffeweizen yeast with notes of banana and clove and a dab of dark malts.

F: very creamy, medium full body, medium to medium minus carbonation.

O: A fresh, well made roggenbier.

Very interesting beer that is bit of a hefeweizen and roggenbier hybrid. The fruity yeast esters combines well with the spicy rye. They rye certainly is the star of the show. Clean flavors and mildly hopped.

 

Pours a foggy and hazy deep-ruby with two fingers of khaki foam after a 10oz pour straight into the glass. Foam is dense, retaining well. Aroma is rye, barley, nutty, earthy, caramely malts with hints of herbal, spicy, and medicinal hops. Yeast esters alongside dark fruits add a little additional zest and sweetness, respectively. Flavor profile is smooth and sweet, with nutty, earthy, caramely, toasty, bready malts forming the bulk of the taste. A little yeast ester at the back adds a touch of zest, while rye comes on a little stronger, further enhancing the spiciness just a touch. Caramel and stone fruits add just a little sweetness in the center. Dynamics between sweet and zest are smooth and flowing. Mouth feel starts out thin and nearing-still, and then develops into a medium thickness with a lightly fuzzy, prickly effervescence on the tip of the tongue and fades away with that same quality. Overall, rye and spicy notes are mild, but contrast in such a way to create an intriguing and enjoyable dynamic.

First review per the style, but it ticks the boxes outlined by Beer Advocate's style guidelines. It's quite foamy with a hazy appearance, and follows the spicy, rye characteristics.

Served in a 15.5oz Spiegalau tulip from a 750mL crowler. Canned March 25th, 2019. Reviewed April 6th, 2019.

750ml crowler. Fill date is 'MAR 11 2019'.
Unfiltered, murky amber brown colored body. The amber tint shows up more when the beer is back lit. One finger of light tan head, which recedes but shows active rising bubble carbonation at the surface. Leaves a couple of spots here and there of lacing.
Aroma of cloves and slight banana, and lots of spicy rye malts.
Taste of spicy rye malts and accompanied by clove and banana phenols. No bitterness, but definitely tastes like a darker beer with the darker malts.
Medium plus mouth feel. Has a heavy touch. Very good carbonation.
This is my first tasting of a Roggenbier. This beer expresses very typical Weizen taste profile, with the addition of rye malts which provide a spicy and slightly sour taste. I wish more Roggenbier examples were available so that one day one can have a dark wheat beer and on another day have a dark rye beer.