The first brew was a disaster with the entire mash dumped onto the floor and shovelled into bins for cow feed. Rye gels and when it gels in your mash it makes the mash really slimey and water tight and you can’t rinse the sugars out…! There was a lot of bad language used during that first brew, but we learned a lot and the second brew (which took two days instead of the usual 8 hours) went better and then the ones after that were managable. We were so mad at the first brew that we called it Schleimhammer in German which means literally “Slime Hammer” because the mash was SO gummed shut that it was the only word we could think of in German to describe the thing!
Roggenbier is an ancient style of beer from Germany that actually became extinct for 500 years it is unfiltered like the Wit beer because the style predates filtration. A lot of bad language was used during the first brew, to earn the name Schleimhammer meaning “Slime Hammer” in German, after the mess it caused. We learned a lot and the second brew went better. Producing a delicious beer with a hint of dryness from the Nugget hops and some rich fruitiness and aroma from the German Hefeweizen yeast.
Tasting Notes: Light chocolate/fruit ester aroma with a very light and subtle chocolate malt palate (think chocolate popsicles!) with a lovely fading chocolate/banana finish.
Appearance: Cloudy, mid brown with a light head
Aroma: Chocolate/banana with some spiciness
Serving Suggestions: Roasted chicken and pork, fruit flan, ruben sandwiches
Hops Variety: German Magnum, German Tettnanger
Malt Variety: Rye malt, Pale barley malt, wheat malt, caramel malt, chocolate malt
Yeast: German Wheat
Glassware: Pilsner Glass
Style: Rye Beer
Serving Temp: 4-8 deg C