In medieval Germany, rye was a common brewing grain until the Reinheitsgebot purity laws restricted its use, leaving it mostly for bread. Modern brewers revived the tradition, creating Roggenbocks that blend deep, malty richness with peppery rye spice, fruity yeast esters, and noble hop balance.

Fermenting the beer with a Weizen yeast strain, layers in subtle banana esters that play perfectly with the rye’s spice. The result is a full-bodied, characterful beer built for steins and celebration.