Bocks:
Strong brown seasonal "goat" beers originally from Einbeck. The term bock is best applied
to a smooth, malty beer with a hint or more of sweetness. It was once a heavy beer brewed
by top fermentation in winter for consumption in spring. German bock beers are now brewed
by bottom fermentation and are usually dark brown. Paler bocks are also increasing in
popularity.
- Bock in the Saddle Again
- Although it has a small amount of grain, this is an excellent beer to warm you up
in the cooler months. It's lighter in texture than the Mission Bay but higher in hop
content. A very potent beer, Bock in the Saddle again can reach 6% alcohol content so
settle in the evening befroe popping open a bottle.
- Mission Bay Bock
- Mission Bay is a wonderful bock. Once only a seasonal brew for winter and spring,
bock beer has made the progression into an every day brew. This deep red, medium bodied
recipe has a nice sweet and hoppy character.
Dopplebocks:
Extra strong bocks. In Germany, a beer much stronger than a simple bock but not necessarily
doubly so as the German adjective dopple implies. The brand names of dopplebocks always
end in the suffix -ator. These beers can have the strength of from 7.5% to 13% alcohol
by volume.
- No Fear Dopplebock
- This extra strong bottom-fermenting beer is heavy on flavor and alcohol. An excellent
recipe for the experimental brewer who likes a hearty beer. Don't be scared by the name,
this is an excellent combination of elements. Seasonal for March and April. Dry hopping is
optional.
This page created 11/1/96 by:
Guy Espinoza