SPRING BOCK
RELEASE DATE:April 4, 1997
“Ohne Einbeck gabs kein Bockbier!”
(If it was not for Einbeck, there would be no bock beer.)
The city of Einbeck, located in northern Germany near the Saxon cities of Hanover and Brunswick, is credited as being the birthplace of bock. Einbeck established itself as a brewing center in the 13th and 14th centuries with the production of what was probably a very strong, top-fermenting (ale) wheat beer, or what today would be called a weizenbock. Nowadays the term bock usually indicates a strong, dark, malty lager, and is often consumed as a springtime or winter warmer. Variations on the style include the aforementioned weizenbock, May (mai-) bock, helles- (pale), eis- (ice bock), and doppel- (double) bock. (SO sorry, no room for that so-called “Triple Bock” here, either.) According to German law, a bock must have a minimum gravity of 1064 (16* Plato), and a double bock that of 1072 (18*). This gives them an alcohol content by volume of no less than 6.7%.
A bock beer is typically malty and slightly sweet, although there are some hoppy examples of the style. Our SPRING BOCK, in the Maibock tradition, is a deep golden color. A malty aroma leads into a full-bodied, malty, bready flavor, accented by a modicum of hop flavor and a distinct, dry finish. It is fermented cool and lagered at 34*F, which emphasizes the smooth, clean flavors. Unfiltered, it nonetheless has a minimal chill haze which dissipates and becomes brilliant as it warms in your hand. Varieties of malt used included Pilsner, Vienna, Munich, Aromatic, and pale Caramel malt, all imported from Belgium. Strissel Spalt and Tettnanger hops were used for bittering and flavor. We consider this an excellent and traditional brew for welcoming springtime, while fighting back the last of winter’s bite. Cheers!