Schell’s Anniversary Series #7 – Roggenbier | MNBeer – Beer from the Twin Cities, Minnesota, Minneapolis, St. Paul and beyond


Schell’s Anniversary Series #7 – Roggenbier

July 5, 2009

OG 14 Plato
IBU 15

Do you love Dunkleweizen? How about rye beers? If the answer is “yes,” you’re going to want to get your hands on Schell’s Anniversary Series #7- Roggenbier.

Roggenbiers are a German specialty beer originally brewed in Regensberg, Bavaria. They were quite popular at one time; these days, however, they are very rare.

Schell Roggenbier is fermented with Schell’s very special Hefe yeast. The flavor profile is reminiscent of cloves, bananas, vanilla, a dash of chocolate, and the spicyness of malted rye.

The release date for Schell Roggenbier is July 5, 2009, commemorating the birthday of Al Marti, President of August Schell Brewing from 1934-1969.

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5 Responses to “Schell’s Anniversary Series #7 – Roggenbier”

  1. Ben wrote on June 4th, 2009 at 1:43 pm:

    Sounds like another winner. Love the Schell’s Anniversary Series.


  2. Vance wrote on June 4th, 2009 at 9:35 pm:

    July 5th is my birthday also….I must find a release party. Of coarse, I think the 5th is a Sunday. Hmmmmm.


  3. Ben wrote on June 10th, 2009 at 9:37 am:

    Make sure you guys are rating and voting for each on the Schell’s website. I’m assuming this voting will help determine the winner and the one that will be remade for the 150th anniversary brew.

    http://www.schellsbrewery.com/ourbeers_info.php?id=25


  4. Erik wrote on June 12th, 2009 at 6:00 pm:

    SO far the #3 is my favorite – The Damfbier. This would be a great one to brew simply cause it’s SOOOOO unique and different from what else they brew!!! It was really refreshing and had a GREAT taste!


  5. Joe Stoutenburgh wrote on July 30th, 2009 at 8:30 pm:

    Very much enjoyed this in the 500 Pub in Mankato on the way from Mpls to Worthington Juy 24. Just delicious. So we had to stop there on the way back, too. I do some home brewing so working on a recipe for my own version. Looking for insight on the percent of rye in the grist and the hop variety


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