|Malts||Carafa, Caramunich II, Munich|
Back in medieval days, the German monks would brew a strong beer for sustenance while they fasted. Honestly. And today, it’s uh…honestly just enjoyed as a great beer – one that will satisfy with its assertive malt character and smooth mouthfeel. German Bock is a style that has been traditional for hundreds of years. So let’s get going, because traditions are important!
It is hard to say whether the name Bock is an evolution of the name of the German town of “Einbeck” (shortened to “Beck” then to “Bock”), or named after the German word for “Goat.” But you can be certain that the brew itself is based on a powerful malt flavor balanced with a touch of hops, made with a bottom fermenting lager yeast that needs extra weeks of cold-temp storage.
Beau says with a smile – “You gotta watch out for the guys that go for a ‘Bail Bonds’ Bock right after they visit a ’Pawn Shop’ Porter…hmmmm.”
Serve in a Pint Glass. Pairs great with German cuisine, game, sausages, meatballs. Earthy, rind cheeses like Camembert. Goes particularly well with chocolate desserts.
Pours a rich caramel, releasing rather sweet notes of caramel, malty toast, and a touch of holiday chocolate. Caramel taste abounds with powerful malt flavors, and a light hop note develops late around a smooth rich body.