Roggenbier is a historic beer style that's been nearly forgotten. It is a Dunkelweizen (Dark Hefeweizen) made with rye rather than wheat, but with a greater body and light finishing hops. The rye gives a bready and peppery flavor, a creamy body, and a dry, grainy finish that blends with the distinctive banana-and-clove weizen yeast character. The chocolate rye malt provides a chocolate banana bread note to tie it all together.