We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

BJCP 2015 Guideline

Historical Beer Roggenbier


BJCP 2015 27A Roggenbier example
27A - Roggenbier


Overall Impression

A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.


Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do); the rye character is traditionally from the rye grain only.

Commercial Examples

Thurn und Taxis Roggen

There are more details available on the BJCP website. Click below to view the complete style.

View Style on BJCP Website


  • OG:  1046 - 1056
  • FG:  1010 - 1014
  • ABV: 4.5 - 6
  • IBU: 10 - 20
  • SRM: 14 - 19
BJCP 2015 27A - Roggenbier Commercial Example