5.3 %
17
To create a beer that truly captures the complex flavors and aromas of rye ("roggen"), a scrappy and highly nutritious grain.
Ingredients used:
Malts: 55% Rye Malt (including roasted rye malt), Caramalt, Vienna Malt
Hops: Bavarian Mandarin {a new German varietal}, continuously-hopped during the 90 minute boil, Tettnanger: for dry-hopping
Yeast: English ale yeast for primary fermentation.
Bottom-fermenting yeast for secondary fermentation
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Apostelbrau Hauzenberg
