Copper Kettle Roggenbier
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Serve in Shaker, Tumbler


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RATINGS: 3   MEAN: 3.8/5.0   WEIGHTED AVG: 3.09/5   ABV: -
German for "rye beer", this ale refers to a style in which rye is substituted for some portion of the barley malt. Coppery-red in color and brewed using a French yeast creating an aromatic, clean, and citrus flavor but with dry, spicy clove undertones.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 5/5   OVERALL 14/20
onceblind (7494) - Denver, Colorado, USA - JUL 10, 2011
Pours out a dark copperish brown with a white head. Very rye-ish aroma. Very light citrus juice, a bit of fruity Belgo yeast, and mainly rye bread. Flavor was slightly spicy with a mellow tone of clove, more rye bread, and light crisp belgian fruitiness. Still very much a lager in most ways, but that Belgian yeast really pops things out. Really good brew!

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 14/20
adnielsen (10490) - Fort Collins, Colorado, USA - MAY 26, 2011
On tap @ CKBC. Dark burnt orange brown appearance with an off white head. Belgian yeast, light citrus fruits, a touch spicy, rye malty nose. Belgian yeast leads to a bit of wheat flavor but no wheat was used in the beer. A touch spicy, light citrus fruits, cloves in the flavor and a pretty crisp finish. Pretty cool beer. Not sure I’ve ever had a roggenbier made with a Belgian yeast but it works well.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
notalush (5732) - Denver, Colorado, USA - MAY 8, 2011
Tap at the brewery - pour is lightly hazy - pillowy tan head - an interesting twist on the style - brewed with a Belgian yeast rather than an weizen yeast, so no forward banana of clove phenols - this allows the grain to shine a bit more - rye is spicy and even a bit sour - a bit of tangy (wheat?) malt compliments this well - the yeast kicks out lightly peppery phenols that work well in a spicy, grainy/rye finish - creamy and medium bodied - this beer is dope!

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