emmer bier non-alcoholic

The team at Riedenburger Brauhaus has a fascination with grains: As master brewers, they naturally have an affinity for barley, but other grains that are much less commonly encountered in the brewhouse also enjoy their attention. These grains include old, almost forgotten varieties such as einkorn, millet, and emmer. This article will focus on the latter, as this grain from the wheat family is the star of Riedenburger's Historic Emmer Beer.

Emmer was cultivated in the Middle East as early as 10,000 years ago. The plant is characterized by its robust growth and disease resistance, producing a mineral-rich grain that was used in ancient times not only for baking but also for brewing. Gradually, the less complicated wheat replaced emmer in bakeries and brewhouses, but this ancient grain is currently being rediscovered.

The Riedenburger Brauhaus brews two different beers from it: an alcoholic and a non-alcoholic version of their Historic Emmer Beer. Both are organic and both contain a malt base composed of emmer, barley, and spelt, giving the brew a voluminous body. But that's not all: The exquisite grain blend conjures up intense notes of oven-fresh bread, hints of melting caramel, the aroma of roasted nuts, and a robust spiciness in the beer. A fruity hint of hops skillfully rounds out the malt delight.