Type
Origin
Glass
Serving Temperature

7°-10°

Tasting Notes
Description

Traditional bock beers are all-malt brews and are high in malt sweetness. Malt character should be a balance of sweetness and toasted or nut-like malt. “Bock” translates as “goat”!

Quantitative
  • SRM Color Scale
    20 - 30
  • International Bitterness Units (IBUs)
    20 - 30
  • Alcohol by Volume (ABV)
    6.3% - 7.6%
Flavor
  • Alcohol
    Mild to Noticeable
  • Hop Aroma/Flavor
    Hop flavor is low. Hop bitterness is perceived as medium, increasing proportionately with starting gravity
  • Malt Aroma/Flavor
    High malt character with aromas of toasted or nut-like malt, but not caramel
  • Yeast Esters
    Fruity-ester aromas should be minimal, if present
  • Yeast Phenols
    Not common to style
Palate
  • Body
    Soft
  • Carbonation
    Low to Medium
  • Finish Length
    Short to Medium
  • Attenuation
    68 - 73
Ingredients
  • Hops
    German Noble
  • Malt
    Pilsner, Munich, CaraMunich, Meussdoerffer Rost, Melanoidin
  • Water
    Moderate carbonate water
  • Yeast
    Lager
Food Pairings
  • Cheese
    Aged Swiss, Fleur d’Audresselles and Beaufort Haut Alpage Cheeses
  • Entrée
    Grilled Rib-Eye, Monkfish, Tuna and Mussels
  • Dessert
    Chocolate
Appearance
  • Carbonation
    Slow to Medium Rising Bubbles
  • Clarity
    Clear
  • Color
    Dark Brown to Very Dark
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