Roggenbier is a traditional German style rye beer that contains very large portions of rye.

Until the 16th century, beer made from rye was very common. However, in 1516 the Bavarian Purity Law was proclaimed by Dukes Wilhelm IV and Ludwig X. This law stated that beer could only be made from water, malted barley and hops. Rye was relegated for use in baking bread. Why, you might ask?

Rye ales declined in the Middle Ages in large part because the absolute rulers of the day decided that certain grains, such as rye and wheat, ought to be reserved for making solid, rather than liquid bread. Especially in years with a poor harvest, the lords reasoned that the people might be foolish enough to prefer imbibing to eating and abstaining.

It wasn't until 1988 that Bavarian breweries berought back the tradition and began making Roggenbiers again. Expect a pronounced spiciness and tart-like rye character, malty flavor and clean, dry hop finish in Smokehouse Roggen Cascade. Prost!