kwoeltje (2233) - Manchester, Missouri, USA - NOV 1, 2004
Hazy amber with large head and lots of big bubbles in the beer. Aroma is malt, some yeast, and maybe a hint of rye (or is that my imagination?). Flavor was malt/yeast, no noticable rye. Tasted like a weissbier. beerguy101 (5360) - Newark, California, USA - OCT 21, 2004
Light brown color, VERY cloudy. Think coffee with cream and sugar. Large to medium sized, quickly dissipating head. Aroma is rye bread, and citrus. Medium bodied rye beer. Malts are bready and yeasty, lots of lemony citrus flavors as well. Sort of herbal and earthy. Very smooth, easy drinking beer. This is the best rye beer I’ve tasted so far. As close to ‘liquid bread as I’ve seen. Kind of like it. Mouthfeel is full. Finish is smooth. Aftertaste is slightly sweet. Frank (4195) - Chicago, Illinois, USA - OCT 19, 2004
Initially pours as an entire half liter glass of foam despite me being careful. Eventually it settles to no head whatsoever and no lace to boot. incredibly murky. It looks like a glass of sweet cider. Nose is nice and spicy, almost wheaty with a bit of tartness. Flavor, as it tends to, follows aroma but is a bit duller than the aroma. Silky smooth mouthfeel but somewhat lacking in carbonative zip. A disappointment after the hell but what isn’t? Prostman (1077) - Pennsylvania, USA - OCT 16, 2004
This was a pretty good beer. It tasted alot like a wheat beer and had alot of free-floating sediment. I thought I would taste more rye flavor but I did not. Try it if you get the chance. Cobra (1100) - - SEP 27, 2004
UPDATED: JUL 3, 2007 500 ml. brown, tall European bottle. No freshness date seen.
Poured out a hazy, orangish / amber color, with a small white head. The head was loose and not well formed. I poured it off slowly to keep the crud in the bottom of the bottle. Be warned: this beer has major sludge in the bottom of it. I left it behind, because I don’t drink the dregs. Aromas are of Jewish rye bread, lactic wheat malts, slight Brettanomyces funk, and a wet wool blanket. Tastes are a strange combination of vanilla, oak barrel, lactic wheat malts, cherries macerated in rum, and Belgian funk. Medium mouthfeel.
Finishes dry and crisp. Not bad for my first Roggenbier.
ClarkVV (6709) - Boston, Massachusetts, USA - SEP 25, 2004
UPDATED: SEP 27, 2004 Bottle. Wow. This is a new experience for me. Pours a cappucino with cream color. So much sediment it’s ridiculous (but good). Chunks of ground up malt, pieces of hops. . .Talk about unfiltered. Not to mention, unpasteurised. Not much of a head, but that’s ok. I have to give it a 5 just for sheer unfiltered goodness. Aroma does smell much like wheat, lots of caramel and malt as well. Sweet and smooth. Flavor is full of caramel, hops and pils malt. Hops especially tasty on the finish. Not tons of rye that I can taste, anyways, not anything bitter, dry or astringent. Flavors are mixed well together and the body is medium. Has a gritty feel due to the sediment, but otherwise very soft carbonation and smooth almost creamy body. Awesome stuff, keep em comin Burgerbrau. skaughty (652) - Marietta, Georgia, USA - SEP 17, 2004
Aroma of a wheat beer - not rye. The appearance is a cloudy burnt golden color. There remains a tremendous unfiltered funk at the bottom. Flavor is rich and full of grain. There is a lot of lemon in the front, and s
a cream cheese finish. jazz88 (2680) - San Francisco, California, USA - SEP 7, 2004
Bottle. A puke brown orange color with lots of rising bubbles and a quickly diminishing head. About 2/3rds of the way through the pour the unfiltered "stuff" started pouring into the glass and it killed the head. A rye and herbal aroma. Lightly tart, lemon, rye and earthy flavors with an enjoyable aftertaste. krisbierjaeger (844) - dolores, Colorado, USA - AUG 9, 2004
i don’t know if i could tell rye from wheat from regular barley-- even if each one came forward one at a time in a controlled environment and bit me on the butt cheek-- but this delightful beer of blended rich toasty malts is a challenge even if you know your grains as well as a draft horse. the color of unclarified honey, it looks like a drink of creamy toffee. the head is modest and retiring, fragmenting in lost little waifs of suds too tattered to call "lace"-- but the soft white dappling on chestnut reminds me of the striking coloration of the horse breed called a ’paint’. the aroma is a gorgeous sour peach and lemon grass, with toasted pine nuts, playdough, and apple sauce ground in a coarse mill with the brown peels in there too-- plus a bit of clove. i can report a much gentler carbonation that most raters experienced: my specimen was smooth with a minute spritz-- just enough to signal some animation. it’s pleasantly sweet with doughy apple dumpling flavors, dolloped with lemon creme. full-bodied, with a texture like half and half, it’s perhaps a cousin of the much spicier aventinus. i don’t even remember where i bought this, but if i found more, i’d be on it like a dung beetle on a fresh buffalo loaf! willblake (2654) - Bel Air, Maryland, USA - JUL 21, 2004
07.21.04 500ml Bottle. This beer poured so muddied and chunky that I had to come on to ratebeer just to make sure I wasn’t about to kill myself drinking some toxic sludge. The mud is totally opaque, murky, gunky, and quite aromatic. The nose is bready (only hinting at rye), citrus filled, and reminds more of a german wheat than anything. The flavors are also in keeping with a wheat, apple, slight sourness and lemony tartness. The rye comes across as an afterthought and I have to really think about it do include it in my overall impression of the brew. I didn’t mind the murk, but the chunks were quite unappealing. Somehow, there is a lasting and persistent effervesensce that defies the gunk, the bubbles are huge and soapy. I can’t tell how old this bottle is, but I have faith in my fav bottle shop. An interesting experience, but not one I’m likely to explore again.