BRAUMEISTER-EDITION #71: Rugon

Our Braumeister Edition #71 for the month of February is available today!

#71 Rugon

Why did you choose this style of beer and what is special about your recipe?

From the beginning, it was my plan to brew a beer with alternative malts for my Braumeister Edition. Historically, rye has been used as the main ingredient in beer for centuries. However, poor harvests led to barley being used more frequently. Rye thus took a back seat. The recipe is special because the rye malt is characterized by a high content of pentosans, which give the finished beer a pleasantly velvety mouthfeel. However, the presence of these pentosans presents brewers with a challenge,

when it comes to the processing of rye malt, which makes the Braumeister Edition a sophisticated

task.

How would you describe the taste and how does the name fit?

The Rugon Ale with Hallertau tradition and sapphire hops combines gentle rye bread flavor with refreshing citrus freshness. A subtle caramel sweetness and spicy wood nuances round off the taste experience. The combination of the two hops gives the beer a balanced balance between earthy and floral aromas. Originally from Germanic, the name "Rugon Ale" is the traditional name for rye beer. This name

has its roots in the ancient Germanic languages ​​and highlights the use of rye as the main ingredient for this special beer.

What occasion is this beer suitable for?

The spicy and slightly sweet flavors harmonize perfectly with various savory dishes. Best with a fresh slice of our Camba brewer's crust.

Design:

Rugōn means rye in Old Germanic. Strictly speaking, Vikings are Germanic people. Celts and Germanic people have the same roots and settled in Seeon, formerly a Celtic area, a long time ago.

Available here in the online shop: #71 Rugon