Roggen | Apostelbräu

21 Reviews
no score
Send samples

Brewed by:

Style: Roggenbier

Alcohol by volume (ABV): 5.30%

Availability: Year-round

Notes / Commercial Description:
No notes at this time.

Added by emerge077 on 08-02-2013

For Trade:
View: Beers | Events
User Reviews
Sort by:  Recent | High | Low | Top Raters
Reviews: 21 | Ratings: 47
Photo of chinchill
3.43/5  rDev -6%
look: 3.25 | smell: 3.25 | taste: 3.5 | feel: 3.5 | overall: 3.5

.5L bottle. Poured somewhat clear but lots of sediment left in the bottom of the bottle.
Decent beige head with some lacing.
Very mild aroma.
Near even bitter-sweet balance. Quite malty and wheaty. Similar to an English dark mild but with wheat.

 251 characters

Photo of 4DAloveofSTOUT
3.73/5  rDev +2.2%
look: 3.75 | smell: 3.75 | taste: 3.75 | feel: 3.5 | overall: 3.75

500 ml bottle sealed with silver unbranded pressure cap.

poured into HF wine stem.

Appearance: Opaque mahogany brown body with plenty of sediment floating around and a red hue. Perhaps this is what liquefied rye might look like. Thick and creamy 2 fingers of off-white head.

Smell: Light sweetness, light spicy rye, earthy hops. All well balanced aromas.

Taste: Initial impression on first sip this seems like a weak Scottish ale. Caramel and bready malts, fruity yeast. Lightly spicy and a vague sourness that normally associates with rye grains in beer.

Mouthfeel: medium bodied beer with low carbonation level. Slightly creamy carbonation. Has a slightly watery feel as well. Very drinkable. Finish has just a little dryness to it. Fairly clean beer as well.

Overall: This is my first taste of a Roggenbier. It is fairly easy to like and tasty. I guess the story behind this beer is that the brewers have an artesinal bread store that is next door to this brewery and they throw fresh baked loaves of rye bread into the beer as it is brewed. Kind of an interesting way to make a rye beer and noteworthy of mentioning.

 1,129 characters

Photo of BranfordBound
3.79/5  rDev +3.8%
look: 4 | smell: 3.75 | taste: 3.75 | feel: 4 | overall: 3.75

Pours from a .5L bottle into a dimple tankard glass. Pours a muddy brown, cloudy, with a tan head that leaves some lacing. Nice malty smell, sweet, grainy, slight kick off yeast. Taste is very sweet, slight tang, robust grain and a touch of fruit. Finishes pretty light, very easy to drink. Good roggenbier.

 307 characters

Photo of NotAlcoholicJustAHobby
3.83/5  rDev +4.9%
look: 3.75 | smell: 3.75 | taste: 4 | feel: 3.5 | overall: 3.75

L-Deep turbid dark caramel color. Thick ring of bubbles, but with no lacing.
S- Dark fruits with a touch of caramel sweetness.
T-There are some similarities with a dopplebock in terms of dark fruit. One difference is instead of alchohol sweetness, you get a bit of sour from the rye I believe.
F-lightly carbonated, thinner in mouthfeel than a doppelbock.
O- An interesting beer. I can't help but think I'd like it better if the dark fruit didn't keep leading me to anticipate doppelbock flavor. I believe this is a good representation of one of the rarer styles.

 564 characters

Photo of tigg924
4.3/5  rDev +17.8%
look: 4 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4.5

This is what I think of when I think of roggenbier. Taste is big rye bread, caramel, and toasted malt. Delicious and smooth. This will be a go to roggenbier when I want the style.

 183 characters

Photo of Bitterbill
3.58/5  rDev -1.9%
look: 4.25 | smell: 3.75 | taste: 3.5 | feel: 3.25 | overall: 3.5

A clear mahogany coloured brew with a small head of foam.

Malty nose with some rye in there. More sweet than spicy.

Semi sweet taste, again, the rye isn't very spicy. A bit earthy. Easy drinking. Beer got cloudy with the last pour.

Mouthfeel went from good to a bit watery in the finish.

Decent brew overall.

 315 characters

Photo of tillmac62
3.48/5  rDev -4.7%
look: 4 | smell: 3.5 | taste: 3.25 | feel: 4 | overall: 3.5

Pours a slightly hazy dark amber with a hint of garnet. World class head volume and retention, but almost no lacing. Light nose of molasses and burnt sugar over a slight note of spice with a hint of prune. Very light medium body with a bit of smooth texture. Above normal carbonation with a bit of effervescence in the middle and a nice burst in the finish. The flavor profile is reasonably intense (but picks up as it warms), somewhat balanced but lacks the complexity of the nose. It begins with mild rye, then flows into a mild spicy bitterness. In the middle a hint of sweetness comes through as the bitterness fades. The finish is a slow fade that ends with a slightly sour burnt nut off flavor. In short, a disappointment.

 736 characters

Photo of smakawhat
3.71/5  rDev +1.6%
look: 4 | smell: 4.25 | taste: 3.5 | feel: 3.5 | overall: 3.5

Poured from the bottle into a Konig mug.

Deep mahogany brown body color, with a real faint light coffee tan head, creamy and thick with four fingers. Frothy like retention with no lacing and quite foamy looking.

Solid aroma of spiced clove and sweet dry rye malts. Big spice sweetness notes even bring hints of nutmeg. Caramel and a toasty toffee thickness also match as well. Quite impressive.

Palate is a bit tangy. Slightly infected with a bit of sourness to it (by design?) with hints of mild acrid grain. Surprisingly thinking this would be large on the palate feel, but is actually quite watery and doesn't give much malt coating. Not much sense of spice or toffee hinted on the nose either, but does give very faint caramel, outside this tangy note.

Doesn't taste like other rye styled German varieties or Roggen's I've had, but makes for an interesting brew that's for sure. Just wished more of the aroma gave a better sense of what the palate should expect, comes off a bit disappointing.

 1,009 characters

Photo of Ozzylizard
4/5  rDev +9.6%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4

Undated bottle at 40 degrees into hefeweizen glass
Aroma of grain and bread
Head average (4 cm), light brown, creamy, diminishing to 2 mm ring and layer
Lacing none
Body medium to dark brown, cloudy
Flavor slightly sweet, somewhat starchy, a little caramel; no hops, no alcohol, no diacetyl
Palate light to medium, watery, soft carbonation

Appearance 4, Aroma 4, Flavor 4, Palate 4, Overall 4

 393 characters

Photo of KFBR392
3.78/5  rDev +3.6%
look: 3.5 | smell: 3.5 | taste: 4 | feel: 3.75 | overall: 3.75

Appearance: Dark muddy brown color. Pretty noticeable active carbonation continued to regenerate the thin layer on head on the edges of the glass.

Smell: toasted malts and present rye open up on the front but have a peculiar metallic aroma lingering underneath. There is a molasses and caramel sweetness on the body which compliments the rye well. Dried out grass and earth finish this off.

Taste: Very interesting front of medium bodied rye and some herbal/floral notes that really stand out. Light, sweet malts and some dark fruits open up on the body and engulf the palate. The finish is surprisingly easy going with some nutty malts and light sugary sweetness.

Mouthfeel: I expected a drier rye experience, this one comes off with excellent drinkability and lingering sweetness. Carbonation is on the lower end but fits here.

Overall: Not what I was really expecting overall but really enjoyed my first of this style. The rye and sweeter malts play along well together here. I highly recommend letting this brew warm a touch as that opens up a ton of the dark fruits and herbal notes.

 1,094 characters

Photo of TheSSG
4.09/5  rDev +12.1%
look: 3.5 | smell: 4.5 | taste: 4 | feel: 4 | overall: 4

Pours a large, soapy, tan head that is so persistent, it's almost becoming annoying. A bright, assertive spicy aroma; it smells almost exactly like Kvass. A deep burnt umber/raw sienna color. Starts with a nice, rich, complex rye spiciness. There is an almost sour tartness with metallic hops. Then it moves into a nice maltiness. Finish is lingering rye spice.

This is pretty much alcoholic Kvass. It's the same bright, refreshing, crispness with the distinctive slight tartness and spiciness. Unlike traditional Kvass, the hops keep this from being sweet. I really like it.

 576 characters

Photo of lacqueredmouse
3.68/5  rDev +0.8%
look: 4 | smell: 3.5 | taste: 3.75 | feel: 3.5 | overall: 3.75

500ml brown bottle purchased from Healthy Spirits in San Francisco. Believe it or not, this is my first Roggenbier I've had from the style's home country of Germany.

Pours a deep, dusky brown colour, with a firm frothy head of beige that stays pretty persistent even if it loses its shape a little. Haze is pretty full: like you'd get in a dunkelweizen, I guess, although the colour here is darker. Some coarse, meandering carbonation and a fairly full body. Looks good.

Nose is fairly light, unfortunately. It's not unpleasant, with a mild grain tone laced with some subtly spicy-sour rye characters. But it's fairly weak, meaning I feel like I'm missing out on the full roggen-experience. As it warms there's a suggestion of vanilla and a hint of lavender. But it's still light.

Taste is also fairly light: I guess in a hefeweizen, for example, a lot of the flavour profile is generated by the yeast, and the yeast character here is really very neutral indeed. Instead, we get a fairly flat, if smooth body, with just a tingle of rye towards the back—the rye actually flattens some of the sweetness out of it, meaning the beer ends up being a little crisper than even some low-range German lagers. It's certainly not bad, but it's quite different from what I was expecting.

Overall though, it's very drinkable, well-crafted and undoubtedly interesting. It's not as complex as it could have been, I feel, but who am I to say what a roggenbier should be. At least now I have a legitimate benchmark.

 1,504 characters

Photo of Bouleboubier
3.83/5  rDev +4.9%
look: 4 | smell: 4 | taste: 3.75 | feel: 3.75 | overall: 3.75

(had at Brauhaus Schmitz - 1/2L mug)

A: brown ale sort-of hue, moderate haze - huge dome head, long-lasting (due to a less-than-beer-clean glass) but, nonetheless a spectacular high-arching crest of dense yet rough-looking foam

S: floral, dank, yeasty nose with a bold, dark-brown bread crust scent - one which may make me think twice when suggesting the description "bread crust" for aromas from now on - this had quite an unmistakable melanoidin-draped, day-old, toasty dark bread crust note

T: dark, cakey malt similar to Celebrator-like doppel (but not quite as intense)... slight citrus... vague yeasty tang/sourness... wouldn't necessarily call it spicy, but it has certain rye, almost pumpernickel-like taste (minus the caraway).... mild spiced apple undertone

M: the persistent foam offers a steadfast coarseness upon each sip, prickling my' stache.... the liquid has to somehow find a way to push out under into my gullet.... drinks like a hefeweizen altogether, however, a kind of unfiltered, fresh-and-still-very-much-alive, from-the-cask brew - something you'd be offered at a village home

O: I would say this beer is the definition of "rustic".... hearty and messy (which does seem to hinder greater definition of the complexity of the individual flavors).... this was right up my alley and certainly something I will try again soon to see what else it may reveal

 1,381 characters

Photo of corby112
2.36/5  rDev -35.3%
look: 4 | smell: 3 | taste: 2 | feel: 2 | overall: 2

Pours a very cloudy and very dark chestnut brown color that's comletely opaque with burnt mahogany edges and a one finger, frothy off-white head that slowly settles into a lasting ring.  Decent retention with sporadic chunks of lace left behind.

Spicy, slightly sweet aroma with a prominent rye resence that's counters by sweet malt and earthy hops.  Spicy and peppery with rye, caramel sweetness, toffee, nut and subtle dark fruit.  There's also some bread and floral, grassy hops in the nose.  Decent but not too interesting.   Nice rye presence but it doesn't really open up until the beer warms considerably.

On the fuller end of medium body with a spicy rye presence that's countered by some sweet malt before a lingering buttery diaceytl presence comes in on the back end.  Peppery spice and rye followed by bready yeast, caramel malt, toffee and biscuit but the finish is really buttery, metallic and astringent.  Even without this, the rye is kind of tame and the malt profile needs a touch more sweetness.   The odd flavors in the finish make it really harsh and unpleasant. Tough to finish.  

 1,115 characters

Photo of OtherShoe2
3.75/5  rDev +2.7%
look: 4.25 | smell: 3.5 | taste: 3.75 | feel: 4 | overall: 3.75

Pours ruby-brown with a definite cloud. Big thick cream head. Clingy foam, some lace.

Odd nose, with boiled grain, some…wet cardboard. This is on the initial pour. As the beer opens up a bit you get some malt and damp grain.

This one does not bite. Smooth beer. Slight sour twinge to the malt initially. Then a…fermented edge, almost a if the grain was just beginning to turn. Soured barley? You could stretch to say you get some raw white mushroom in the flavor. The best part is when the palate clears. You get toasted malt. The super-fizziness to this beer creates foam in your mouth as the palate clears, and helps in the transition from funky to toasted malt. Smooth bitterness, a little moldy funk and toasted malt at the end.

Medium body, very carbonated, but the carbonation works. Clear the palate and keeps the flavors moving.

Not sure how I feel, as this is my first Roggenbier. It's a different type of funk, and I'm trying to be open-minded. In the end, you feel like you are drinking a living thing, one on the edge of decay. It feels like it has some age, and the qualities that exist have been nurtured out of the brewing process. Very interesting and worth a try for the curious or adventurous.

 1,220 characters

Photo of LiquidAmber
3.69/5  rDev +1.1%
look: 3.75 | smell: 4 | taste: 3.5 | feel: 3.5 | overall: 3.75

Poured into a tulip glass. Pours a hazy dark burnt caramel amber with a half finger light tan head that dissipates to a thin film leaving light lacing. Aroma of rich caramel malt, cooked caramel, nuts and a hint of rye sourness. Flavor is lighter caramel and light toasted malt, rye with light rye sourness; flavor is light compared to the aroma and harder to determine because of very active and peppery carbonation, which was not obvious in the pour, but sadly detracts from the intensity of flavor. Light to medium bodied. An interesting traditional rye ale that is so actively carbonated that it is hard to savor the somewhat subtle flavors. The rye and caramel malts are nicely balanced and this is a tasty rye beer that I wish I could have savored a bit more.

 765 characters

Photo of smcolw
3.46/5  rDev -5.2%
look: 4.5 | smell: 4 | taste: 3 | feel: 3.25 | overall: 3.5

Pours a thick, four-finger beige head. Slow to recede, but it doesn't leave any lace as it settles. I do note some chunky spots of lace, though, after each sip. The liquid is dark amber/light brown. There is a mild haze when placed in front of a bright light.

This smells of deeply roasted caramel, a bit of biscuit, and some raw grain. I detect some raisin and an almost frambroise-like sourness, but no hop.

This beer is quite sour, far more than the smell would lead one to expect. The more roasted malts are lost in this--it's not extreme, just dominating. Think SweetTart without the sweet. The swallow and aftertaste are more of the same. The body leans to the thin side while the carbonation is quite high.

 715 characters

Photo of artoolemomo
3.26/5  rDev -10.7%
look: 3.5 | smell: 3 | taste: 3.25 | feel: 3.75 | overall: 3.25

Appearance- Even after reading that roggenbiers tend to be foamy, I went and poured this like an idiot. Warning, this is a gusher. The head is a light beige with hints of yellow while the body is a dark amber with hints of garnet and maroon which appears as a hazy mix of medium and dark amber when held up to the light. Some head retention but no lacing as of yet. There is no lacing at all.

Nose- Quite inconspicuous- at first, I get a little spice from the rye but not much else. Swirling makes this a little bit noticeable but not by much. Some bread underneath. Pumpernickel to be exact.

Taste- Starts off with a touch of lemon that moves into a basic sour note that seems to fall a little flat at the end. Perhaps a bit of cherry or raisins to the fruity esters at the beginning. Pretty subdued, especially since I was expecting a rye or pumpernickel bread explosion. Some bread and biscuit with a slight bitterness on the finish. Some grass and earth on the finish as well. Very little presence and the lemon and basic sourness dominate without much else to contrast. Kind of boring and around mediocre to slightly above mediocre. It's a real disappointment that there isn't more spice. As it opens up, I get small hints of cinnamon and caraway.

Mouthfeel- Light bodied with a good amount of carbonation. There's a slight creaminess to the texture as well.

Drinkability- Pretty easy going because of the mouthfeel but a little boring as far as the flavor profile goes.

Overall- Just a little bit above average. If this is typical for the style, it is not a style I will be pursuing. I would like to try other examples though. I would give it a try if you've never had a roggenbier but I would pass if you have.

 1,727 characters

Photo of lsummers
3.54/5  rDev -3%
look: 3.5 | smell: 3.75 | taste: 3.5 | feel: 3.25 | overall: 3.5

Pours a rich brown, dark with a frothy head of coffee cream colour. Looks delicious but nothing standing out.

Smell stands out with some really nice nutty, fresh cut wood, and somewhat of a nice spice from the rye. Wheat bread like malts with some sweetness.

Taste is unique and appealing. Right off the bat you get sweet malts upfront and that spicy rye character. The wheat bread like backbone shows through midway and follows up with brown sugar/oatmeal character. There's a hint of chocolate coming through as well. As much as I can describe the taste however it still has too much missing from what I'd like. These flavours are either too subtle or unbalanced.

Mouthfeel is highly drinkable, and in fact almost too light. Has some mild carbonation but feels very watery on the tongue. A bit more body would do this one well.

Overall, an interesting beer and a style I don't see as often as I'd like. Definitely something different and refreshing. It was just missing too much body and the flavours only really came through on the initial sip. Definitely try this one if your up for a lighter feeling rye beer, but don't go out of your way.

 1,151 characters

Photo of avalon07
3.79/5  rDev +3.8%
look: 4 | smell: 3.75 | taste: 3.75 | feel: 4 | overall: 3.75

A: Poured from a bottle to a mug. Had a dark brown color and a murky consistency. There was a huge, off white, creamy, long-lasting head. Not much lacing.

S: A pretty good aroma of malt and a nutty quality.

T: Tasted of malt, a hint of chocolate, a nuttiness, and a little caramel. Almost tasted like a brown ale of some kind. Not a bad flavor, if a little uneven.

M: A well-carbonated beer with a prickly finish. Medium-bodied.

O: Not a bad beer, if a bit on the uneven side. Still, pretty drinkable.

 505 characters

Photo of emerge077
3.3/5  rDev -9.6%
look: 3.5 | smell: 4 | taste: 3.25 | feel: 2.25 | overall: 3

Interesting new arrival at The Beer Temple that i'd never seen before.

Poured into a tulip glass and decanted off the yeast, it's a dark mahogany brown with some clarity around the edges of the glass. Foam is fleeting, there's a thin layer at first that dissipates pretty quickly. Swirling brings some tan foam to the surface again for a minute or two.

Complex rye malt aroma, nutty and a touch woody, mild green apple esters.

Tangy and flat, mild maltiness and an off-putting twang that is either from rye malt or a sign of infection. Thin lifeless feel like uncarbonated wort. Mild flavors, light fruitiness from the yeast. Sort of basic, the carbonation and tanginess seem to be flaws that make this one to pass on.

 729 characters

Roggen from Apostelbräu
3.65 out of 5 based on 47 ratings.
  • About Us

    Your go-to website for beer (since 1996), publishers of BeerAdvocate magazine (since 2006) and hosts of world-class beer events (since 2003). Respect Beer.
  • BeerAdvocate Microbrew Invitational

    Join us June 2-3, 2017 in Boston, Mass. for beer, cider, mead, kombucha and sake from over 70 small producers.

    Learn More
  • Subscribe to BeerAdvocate Magazine

    Support uncompromising beer advocacy and award-winning, independent journalism with a print subscription to BeerAdvocate magazine.