Bock

Bock beers are among the strong beers. There are top - fermented beers or whose original wort content is above 16 degrees and the alcohol content of 6.5 % vol ( and above). They are available in light and dark, but also as a wheat stout.

  • 2.1 The beer
  • 2.2 The Legend
  • 3.1 Maibock
  • 3.2 Fixed Bock
  • 4.1 The beer
  • 4.2 The Legend

Bock beer

The beer

The strong beer is brewed with a higher original gravity than a regular full or draft beer. The mash is thicker, because less water is added. There are light and dark malt beers. In today's offer a bock beer is usually a dark, sweet and less hopped stout. Bitter hops are preferably used. The bright representatives will be acted upon as a light box, but also as a Maibock. There are also light and dark Weizenbock.

Due to the special, often dark malts Bock beer is full of flavor and brings the data provided by toasty malt with. Often the Karamelsüße and the high alcohol content is highlighted by the bitterness of the hops is brewed. According to the severity of beer and a (compared with full beers ) often smaller amount of carbonic acid, the foam is creamy and dyed especially in dark Bock also beige.

Although the two terms goat and Bock beer apart from the text have nothing to do with each other, a goat is depicted on the labels of some malt beers. On the Animator bottle of Hacker-Pschorr example, two Capricorns are seeing the opposite one another.

History

The origin of this type of beer is located in the former Hanseatic town Einbeck in Lower Saxony. With the award of the town charter in 1240 by the sons of Henry the Lion, a brewing rights for citizens was connected. Brewed ale in the Middle Ages was considered a luxury commodity and was exported over long distances, including to Italy. To achieve the necessary durability for it, they brewed it with an unusually high content of original wort. The result was a heavy, rich alcoholic beer.

The ducal court of the Wittelsbach in Munich settled since 1555 supplying from Einbeck, until 1573, the first Bavarian Hofbräuhaus initially founded on the Landshut Trausnitz and in 1589 moved to Munich to brew beer itself. 1614, the brewmaster Elias Pichler was lured away from Einbeck to the Hofbräuhaus, which henceforth was brewing his Ainpöckisch beer in Munich. In the Munich dialect therefrom was the name Bock beer over time. The word stout is much younger, it came on in the 20th century.

Doppelbock

The beer

A double bock is a Bock beer, which is brewed with an original gravity of over 18 degrees. The alcohol content is between 5% by volume and 12% by volume and is therefore in the upper regions of the varieties offered. Beers this group based on the oldest Doppelbock, the Salvator Paulaner Brewery Munich, usually the suffix - ator in the name. Double Bock beer was first brewed and served usually only around the time of Lent around.

The used today to distinguish between Bock and Double Bock goes back to the older German legislation. They commanded value ranges for the original gravity observed, with Bock beers extract content of more than 16% and Doppelbock have at least 18% original wort. Even if today the dependence of the formulation of the local conditions (eg in the brewing water) was lower and the width of the varieties in compliance with the Reinheitsgebot was larger, the designations have been established and are still in use.

The Legend

As part of the Counter-Reformation, the Bavarian Elector Maximilian I. called Paulaner monks in his country. They formed in 1627 in the Munich suburb of Au the monastery Neudegg ob der Au. The Order put its members on strict rules for fasting, including liquid food only allowed to be consumed during Lent. The monks arrived from Italy, and fasting was difficult for them in the climatically harsher Bavaria. First, we made ​​do with the ainpöckschen beer from the Hofbräuhaus, which fell outside the rules for fasting. This strong beer was very high in calories, especially since it has not been filtered as opposed to today, and had thus satiating and invigorating. It succeeded the Paulanern to get by Maximilian a privilege to brew. As of 1629, they launched their own beer here. She lifted the wort to again so they got a stronger and more complete saturate beer as the " ainpöcksche " ( a buck ) from the Hofbräuhaus. The later name Doppelbock goes back to it. For the glory of their order's founder, St. Francis of Paola, it was every year to April 2, the day he died, brewed and named Mr. Beer, Saint Francis oil or even Santa Father beer. The latter name was transformed into the concept Salvator.

The Paulanern was indeed allows the brows, a licensed bar they had not. However, they soon began pour out their strong spring beer in the garden and cellar of the monastery to the population. This was tolerated by the authorities, although the Munich hosts and brewers protested.

Today's awareness of the Munich Strong beer goes back to the Frater Barnabas called Paulaner monk Stephan Valentin Still. He arrived on 15 February 1750 in Fischbach at Nittenau as the son of the master brewer Georg Still the world and even learned the profession of the master brewer. At the age of 23 years he became a lay brother in the Paulaner monastery Amberg. A few years later he became the master brewer Paulaner in the floodplain. He introduced to invite the Bavarian Elector Karl Theodor to the annual tapping of the Stark beer on 2 April and auszuschenken him the first pitcher of beer. In return, Karl Theodor allowed the Paulanern on February 26, 1780 officially public beer. In the secularization in 1800 the Paulaner monastery was dispossessed and fell to the Elector Maximilian IV Joseph. Franz Xaver Zacherl leased shortly after the Paulaner brewery, which thus became the bourgeois brewery Paulaner. Zacherl continued in the tradition of the annual Stark Bieranstichs and gradually he became a social event in which celebrities, politicians preferred, coarse licks, that is to be taken cabaret targeted. Today he is known as Stark beer tapping at Nockherberg.

From about 1840 began, other Munich breweries, Double Bock beer under the name Salvator to sell in 1884, the brewery Geismann Fürth. Zacherl sued on the grounds, however, Salvator was not a denomination, but a brand name. The court gave Zacherl right, and the breweries were forced to rename their Doppelbock. The suffix- ator was usually maintained. Even today wear many double bock beers on one - ator ending name, eg Animator, Maximator, Optimator victor. The Asterix band Let's go to de Gotn! in Bavarian dialect alludes to this: there the potion Zauberator is called.

Special times

Traditional Bock beers were brewed with high extract content in late autumn for the winter time. Later, the brewing of strong beers technologically in the spring was possible. In particular, the pouring in the first warm spring month of May was popular.

Maibock

As Maibock Bock beers are called, which are mostly sold in the period from April to June. The Maibock is a bottom-fermented strong beer with an alcohol content of more than 6 % by volume and corresponding wort. Preferably Maibock is a bright and less sweet, preferably hopped stout. In the approach, a higher carbohydrate content is used to even a sweetness to offer despite the fermentation sometimes for Maibock.

Hard Bock

Hard Bock is brewed in Austria for the pre-Christmas and Christmas time in light and dark variant. This developed into a commercial line of tradition, so Christmas and also following a special for Easter bock beer is brought to the market by other breweries. It sometimes special malt and hop varieties are used and by a long maturity and storage time, the malt flavor to develop with a necessary hint of hops. Hard Bocke are produced in selected Austrian breweries such as the private brewery Zwettl or train brewery. In Germany, hard Bock is brewed for example, in the club Apolda or in the brewery break in Saarbrücken.

Eisbock

The beer

Eisbock is prepared by iced the beer and the frozen water is removed. Thus, a significantly higher alcohol content can be achieved. Although today, the production under modern conditions with other equipment, these specialty beer for the connoisseur of several breweries by this method is established. This method is then still the beer definition in Germany, since only the water content is low and all the other ingredients remain unchanged.

With the Erbrauen Eisbock of the " battle" for the strongest beer in the world is run. So Schorschbock 43 was a short time the strongest beer in the world with an alcohol content of 43 % by volume, the Scottish brewery BrewDog up with this The End of History still clearly outperformed. In October 2012, the Scottish brewery Brewmeister brought the Brewmeister Armageddon on the market with an alcohol content of 65 %.

The Legend

It is said that around 1890 a journeyman brewer in Kulmbach allowed to stand in the open barrels of bock beer. In the following winter night froze a portion of the water present in the beer; the alcohol and the remaining components of the beer rallied in concentrated form on the inside of this ice block. The next day, the master ordered his companions to turn over the blocks as a punishment and to drink the liquid inside. To the surprise of both, this was quite enjoyable: they had invented by accident the Eisbock. Even today, the method is based on this simple principle, in which the strong beer is removed by freezing water. In America, the process under the name Ice- Rifing is known.

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