Roggenbier

We love the Wren’s Abruzzi Rye from Barton Springs Mill so much that it works its way into almost all our recipes… and then there’s our Roggenbier. This relatively overlooked style swaps all the wheat in a traditional hefeweizen with rye. Wren’s Abruzzi is sweeter than traditional rye, but still adds mineral, spice, and nuttiness to this brew. This wintery version of a summery hef is perfect for Texas springs that can switch back and forth between summer and winter with no rhyme or reason.