Roggenbier is medieval ale usually made from a grain bill of about half barley malt and equal portions of wheat and rye malts. The South Shore version used 49% Rye malt and the remainder was barely malts. The combination gives the beer its red hues. Being ancient brews, Roggenbiers can have a faint whiff of earthiness in the nose that is reminiscent of rye bread. The up-front sensation is one of mild fruitiness. There is a slight to extreme yeastiness and breadiness in the middle, and an almost spicy, faintly sour and very dry finish—clearly the effects of the rye malt.  The body is lush, and a rich, off-white head when poured. For the most part, our Roggenbier is a refreshing summer quaffing beer, a nice alternative to a Hefeweizen. They go extremely well with a succulent slice of barbequed meat.