Traditional Bavarian procedures...


Bock 16° - Excellent Winter Companion...

As promised, every Thursday we'll take a closer look at one of our beers and delve into it. For today, we've chosen Bock 16 for two reasons.

Firstly, because our supplies are running low, and secondly, because we believe you should definitely come and taste it while you still can!

Last time, we talked about the German style Märzen, and our German beer series continues with another ancient beer style called Bock.

Originally hailing from the Saxon Hanseatic town of Einbeck, the name was later corrupted by the Bavarians to Bock, meaning a male goat. While the documented history of Bock dates back to the mid-14th century, its character hasn't changed much over the centuries. It's a strong, bottom-fermented beer, with melanoidin traces taking the lead. These give it a caramel aroma and creamy dessertiness, while the malty fullness is subtly suppressed by the gentle herbal bitterness of modest hops.

Like our Märzen, Bock also follows Bavarian traditional methods. Instead of hops from the famous German Hallertau region, we used equally renowned Saaz hops. However, just like the higher alcohol content, they gently recede behind the sweet wall of German malts, appreciated not only by medieval monks during Lent.

Whether you enjoy Bock with meat or instead of dessert, it will delight you with its long-lasting flavor and pleasantly warm you up in winter's chill. Cheers!

Bock 16°

Alcohol: 6.4% ABV

Original gravity: 16% Plato

PS: Still available on tap and in bottles to go!

Reserve your spot in the restaurant and come taste it.