Used for thousands of years in the brewing of beer, rye lost its place in the breweries around 500 years ago, when the nobles decided that, like wheat, it was better used to make bread to feed the population. We recreated this ancestral beer in a lager version by using the three original cereals: rye, barley and wheat. Our roggenbier contains more than 40% rye to bring out the cereal’s distinctive spiciness. For this Signature version, we aged it in oak barrels for one year. Woody aromas intensify its complexity and richness.
The perfect match according to Martin Thibault, Les Coureurs des Boires
Such a complex oak-aged offering requires a fine cut of meat. After all, its raisiny and chocolaty flavors will love to dig into grill marks while its vanilla-rich wooden character will spruce up a rub’s spiciness. That being said, a piece of Stilton – or any other satisfying blue cheese – will do a delicious job with a deeply malty brew such as this one. The coziness of a fireplace shouldn’t be too far away when you take your last sip…
6.5% alc./vol IBU 10. Woody rye beer with caramel and spice aroma