Big Rock Smoked Roggenbier (Brewmaster’s Edition)
This beers story is steeped in history, smoke… and a tonne of rye. Roggenbier’s (rye beers) date back to medieval times when they brewed with whatever grain grew best in the area. In many parts of the world that meant using rye. Factor in the smoky flavours naturally infused from wood fired kilns … and you see how our Brewmaster was inspired for this offering. A golden amber beer, with a slightly spicy flavour, (from all that rye!) ahead of smoky aromas from Bamberg malts. Here’s a modern day spin on an ancient staple.
The classic smoked beers hail from Bamberg in Franconia, Germany. These are made using malt that has been smoked over beechwood. The insistent smokiness may be applied to any lager style. In North America, the same technique has been used to make smoked porter. Whiskey malt beers are made using peat-smoked malt.