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A friend just brought me back a beer from Germany: Riedenburger "Historische Emmer Bier".

I don't think he had any idea how exciting of a beer this is for me!

It's brewed with some truly ancient grains, including what are considered to be first two varieties of domesticated wheat, which are the genetic ancestors of our current wheat varieties: Emmer & Einkorn (both malted); it's also brewed with Spelt and (modern varieties of) malted wheat. Emmer makes up 50% of the grain bill, but the percentages beyond that aren't specified. All grains, and the beer itself are certified organic; it has the German "Bio" label on it.

5.5% ABV, dark amber in color; low hopping; VERY cloudy

-From what I could find, Emmer is supposed to be VERY high in proteins, so it definitely makes for a cloudy looking beer. It looks like it's halfway between fresh-pressed apple juice (what we Americans would call cider (the alcoholic stuff we call "hard cider")), and a dunkel weizen.

Some spicy flavors (I'm guessing they used a subdued weizen yeast strain, although they don't mention it), some cidery/appley flavors (in the good way); not overly sweet and well-balanced; it's definitely German! <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Really great and refreshing and crazy unique. -Brewed not far from Regensburg, Germany and I DO have an open invitation to stay there some time so maybe some day I'll make it to the brewery...


Morale of the story: You really CAN brew good beer with pretty much any grains.

Adam