Roggenbier (Rye)
Roggenbier (Rye) is an German Ale beer style. Brewers Association category: German-Style Rye Ale. It typically presents as pale to very dark, with darker versions ranging from dark amber to dark brown..
Notes: Grist should include at least 30 percent rye malt. Versions with yeast are often roused during pouring. When yeast is present, the beer should have a yeasty flavor and a fuller mouthfeel.
- ABV
- 4.9%-5.6%
- IBU
- 10-15
- OG
- 1.047-1.056
- FG
- 1.008-1.016
0%15%
0100
1.0001.120
1.0001.030
Alcohol & Bitterness
ABV:4.9%-5.6%
ABW:3.9%-4.4%
IBU:10-15
Perceived Bitterness:
Very low to low
Color & Appearance
SRM:4-25
EBC:8-50
Clarity:
Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.
Gravity & Body
Original Gravity:1.047-1.056
Original Gravity °P:11.7-13.8
Final Gravity:1.008-1.016
Final Gravity °P:2.1-4.1
Body:
Low to medium
Flavor Profiles
Malt Profile:
In darker versions, malt aromas and flavors can optionally include low level roasted malt characters expressed as any of cocoa-chocolate, caramel, toffee, or biscuit attributes. Malt sweetness can vary from low to medium. Low level of roast malt astringency is acceptable when balanced with low to medium malt sweetness.
Hop Profile:
Not present
Fermentation Character:
Low to medium banana–like or other fruity ester aromas and flavors are typical. Clove-like or other phenolic aromas and flavors should also be present. No yeast aroma should be present in versions without yeast. Versions packaged and served without yeast will not have yeast flavor or full mouthfeel typical of beers with yeast. Versions with yeast will have low to medium yeast aroma and flavor and a full mouthfeel, but the yeast character should not overpower the balance of rye and barley malts, esters, and phenolics.
2026 Brewers Association Beer Style Guidelines used with permission of Brewers Association .
No beers have been reviewed in this style.