RoggenRauchBock

This combines the best 3 things about the uniqueness and origination of beer styles and flavors from specific regions in Germany. This brew is made up of 50% Rye Malt and 50% Beechwood Smoked Malt and fermented and conditioned with German Kolsch Yeast. "Roggen" stands for Rye Malt, which has a very long standing tradition in German beers and known for a pleasantly, assertive spice malt character. The "Rauch" part translates to Smoked Beer and famously originated in Bamberg, Germany. And, we used a traditional German Kolsch Yeast that originated in Cologne, Germany to give this a smooth, crisp finish. Show Less