Roggenbier 12°

For thousands of years, beer has been brewed from whatever available grain, mostly from prominent barley with the addition of other regional cereals. In presentday Bavaria it had been rye and wheat. With the advent of medieval feudalism, the exploitation of individual crops was split. Barley, not suitable for bread baking, has begin to be used exclusively for brewing, rye, more durable and profitable, became central for baking and wheat, considered the most delicate grain, found its use in the beer and bread of high society. Thus the rye beer of Roggenbier, in contrast to Wcizenbicr, died out in the 15th century. It has only been reborn in 1988, approximately half a millennium later in Bavaria. Thanks to the yeast used, one can sense bananas and cloves, just as in Weizenbier, darker Munich malts are donors of a robust, rich body typical for Bock and the finish is typical for rye – dry, earthy and grainy.