Town Hall Roggen Bier
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RATINGS: 9   MEAN: 3.61/5.0   WEIGHTED AVG: 3.26/5   EST. CALORIES: 162   ABV: 5.4%
A German style beer that is brewed with rye (Roggen), in this beer malted rye made up 30% of the grain bill. With itís fruity, slightly bitter, oily, sometimes almost pepperminty notes, rye has the most assertive flavors of all of the cereal grains. This is very evident when it is used for making bread. Most commonly used for the production of spirits (whiskey, vodka), rye is a difficult grain to use in the brewing process.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 14/20
detroiter (958) - Euphoria, Minnesota, USA - FEB 14, 2007
Pours a deep brownish red, with an inch or so of soft and creamy beige colored foam. Brief head retention, little lacing. Sweet malt and some rye bread in the aroma. Flavor far less sweet than the aroma indicates. Toasted malt, dry rye bread and wheat bread. A chlorophyll-green (almost minty) flavor permeates each sip, becoming even more noticeable in the finish. When I was a kid, I used to chew on the stem of some kind of wild grass or weed (hairy vetch, maybe?) while hiking at the Stony Creek Metropark north of Detroit. Thatís the green near-minty flavor I get with this beer. Just a touch of floral hops. Almost medium bodied, with mild carbonation.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
beermatrix (1497) - Twin Cities, Minnesota, USA - NOV 3, 2005
Fresh growler 10/8/05: Clear dull mahogany. Small and firm cap of light tan froth developes from an eager pour out of the growler, but it went away quickly leaving only a thin collar. Very minimal lacing. Aroma has quite a pep to it with a fresh yeasty spicyness to it. Unique and wild with an off bread tone that does carry some of the rye spice quality to it. Nutty and smokey in its effort after it begins to settle. Flavors are nice with interestingly set tender sweetness and light bready/doughy malts and lots of easily appealing and popping spices. Oats, poppyseeds, nuts, seasame, pumpernickle, rye, clove, and yeasty esters make welcome spicy noting all across the playing field in this one. Its like one of those "everything" bagels that has nearly everything in them. Love the bready spices in this. Feel is actually fairly light bodied. Very clean, snappy, crunchy, doughy, smooth, crisp, and quick. It really lets the spices take there place in the finishing areas. A bready spiced treat. It reminded me a bit of what an OSA might be if it were toned down by about 4 or 5 notches. Drinkable. Yep. Definately worth filling up the glass with more then once.

   AROMA 5/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 16/20
RAYBOY01 (2012) - Chicago, Illinois, USA - OCT 20, 2005
Surprisingly refreshing, with a grainy chewiness in the texture and strong cereal flavors. Strong hop bitterness, mainly in the finish, and some interesting peppery spicing as well.

   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 13/20
robertsreality (2460) - Minnesota, USA - OCT 20, 2005
Dark Brown Coloring with Red Tints and a Sandy Ring. Sweet Caramel Malt and Dry Rye Aroma. Carbonated..Bitter Sweet on the Tongue.. Sweet Malt Background and Dry, Bitter Rye Notes Lofting on Top. Alot of Bad Rye Brews Out There, But This Wouldnít Be One of Them.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
MilkmanDan (1943) - Eagan, Minnesota, USA - OCT 7, 2005
Deep copper, big puffy head. Nose peppery and spicy, lots of rye and some intriguing smoke. Flavor has a nice rye astringency to it with a bright, hoppy finish and good sweetness. Very spicy, quite nice.

   AROMA 5/10   APPEARANCE 2/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
JK (5741) - St. Louis Park, Minnesota, USA - SEP 30, 2005
I was hopping for a clone of Burgerbrau roggenbier but this one didnít quite live up. Weizen bock seems to be an appropriate style, though it is a little weak for that. Light wehat aroma. Flavors of light wheat and sour rye. The beer is dark brown with no head and minimal carbonation. Fairly drinkable, with the sweet wheat juxtaposed with sour rye. An ok beer; at least they are trying to branch out with styles.

   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
ElGaucho (2393) - Minnetonka, Minnesota, USA - SEP 29, 2005
Smells rich and alcoholic. Dried prunes and rotting apricots. Dark reddish brown color. No head, no lace, but nice color. Thick engine oil appearance. Initial mouthfeel is lighter than I expected from the nose and the body. Improves as it warms. Reasonable complexity. Unique. Initial mouthfeel is undercarbonated but it has a fizzy feel at the back of the tongue. Good beer front to finish.

   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
badgerben (4869) - Blaine, Minnesota, USA - SEP 28, 2005
Dark amber color with a medium head. Subtle aroma of grains, not much else. The flavor is a great mix of grains and grape. The rye seems to have added a good sweetness to the beer. Incredibly smooth and creamy for a pushed beer. Tasty as sin!

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
Pigfoot (2268) - Minneapolis, Minnesota, USA - SEP 21, 2005
forgive me, not seeing a "rye beer" or "roggenbier" category on RateBeer, I threw a dart and it stuck here. Anyone with better ideas, go for it. Based on the German style, with about 30% rye used in the grain bill. Tasting from a growler, after 2 pints at the pub. Full crimson appearance, deeply opaque, with a blooming creamy head, though swift in settling to nothingness. Nose is grainy and sweet, bright fruitiness at play, some hops, as well. Taste bursts with sweet fruititude, apples and berries, but always contained by the rye character which is forward and full, rich and ringing with graininess and that never-flagging fruit flavor. This is a unique treat that Iíd like to see more of...how many others are there? Damnably tasty, despite itís rarity. A very special beer, not for every day consumption, not ideal for a session, but one Iíd like to return to once in a while, when I can.

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