Tonight’s beer is one that I had awhile back at the Victory brewpub in Kennett Square. Let’s see how it was.
Trivia: According to wikipedia.com, “Until the 15th century, it was common in Germany, particularly in Bavaria, to use rye malt for brewing beer. However, after a period of bad harvests, it was ruled that rye would be used only for baking bread, thus only barley was to be used for beer; see the German law known as the Reinheitsgebot. Roggenbier disappeared for almost five hundred years. In the late 1980s the Spezialbrauerei Schierling near Regensburg created the first modern Roggenbier, Schierlinger Roggen, using a modified, patented mashing regime to cope with the effects of the highly viscous rye wort. The modern version of Roggenbier is typically about 5% ABV and is fairly dark in colour. The flavour is grainy, often having a hearty flavour similar to pumpernickel bread. Typically, at least 50 percent of the malts used to make the beer are made from rye. To date very few German breweries produce Roggenbier.”
Random: I always find it really odd that Martha Stewart and Snoop Dogg are friends.
The beer poured with a two finger, cream-colored head. It dissipated rather quickly and left some lacing on the glass. The body was mildly hazy and a mahogany color. The nose had some brown bread to it and a touch of honey sweetness. The taste was much of the same with brown bread and some sweetness. The alcohol made a quick appearance, which detracted from the other flavors. The body was on the heavier side with light carbonation. It had a quick finish with grain. I thought this beer was alright, but I wouldn’t rush back to have it again.
Untappd Rating: 3.5/5.0