·European Dark \Muchener Dark (Dunkels)
These beers evolved from regions of Germany long associated with and known for their dark beers such as Franconia and parts of Bohemia across the border in the Czech Republic. While the beers today are still dark, they are no longer ales but are produced using lagering techniques. The flavor found in these beers typically have a spicy maltiness, neither sweet nor too roasty dry.
The lager yeast produces a clean roundness of flavor. Franconia is the area to find some of the oldest and smallest breweries in Germany. Dunkel Lagers are usually not promoted widely but rather locally. The dark beers that are widely circulated from this region are usually of the stronger Bock style. These beers have a pronounced malty aroma and flavor that dominates over the clean, crisp hop moderate bitterness. A classic Munchener Dunkel should have a chocolate-like, roast malt, breadlike aroma that comes from the use of Munich dark malt. Chocolate or roast malts can be used, but the percentage used should be minimal. Noble hop flavor and aroma should be low but perceptible. Diacetyl is acceptable at very low levels. Fruity esters and chill haze should not be perceived.
Classic Producers
Altstadthof (Hausbrauerei Altstadthof, Germany), Ayinger (Brauerei Inselkammer, Germany), U Fleku (Pivovar U Fleku, Czech Republic) Fine American Beers Lakefront (Lakefront Brewery), Sprecher (Sprecher Brewing Co.)
Complementary Foods
Bread, fried mushrooms, vegetarian chili, roast chicken, spicy lobster or crab, salmon
Original Gravity (°Plato): 1.052- 1.056 (13 - 14 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.014 - 1.018 (3.5 - 4.5 °Plato)
Alcohol by weight (volume): 3.8 - 4.2% (4.5 - 5%)
Bitterness (IBU) (16 - 25)
Color SRM (EBC): 17 - 20 (40 - 80 EBC)
·Bock Beer
Includes Classic, Helles/Mai , Eis and Doppel Bocks which are described below. Classic Bock Originating in the northern German town of Einbeck which has a long tradition of producing strong ales since the 14th century. These beers are served from fall through spring as a winter warmer and the richer examples are utilized as desert beers. Traditional Bocks are made with all malt and are strong, malty, medium- to full-bodied, bottom fermented beers with moderate hop bitterness that should increase proportionally with the starting gravity. Hop flavor should be low and hop aroma should be very low. Bocks can range in color from deep copper to dark brown. Fruity esters may be perceived at low levels.
Classic Producers
AASS (P Lauritz, Norway), Einbecker (Einbecker Brauhaus, Germany), EKU (Erste Kulmcacher Actienbrauerei, Germany), Delicator (Hofbräuhaus, Germany), Burragorang Bock (Scharer's, Australia)
Award Winning American Beers
Frankenmuth Bock (Frankenmuth Brewery), Blue River Bock (Breckenridge Brewery), Adler Brau Bock (Appleton Brewing)
Complementary Foods
Cooked carrots, ham and split pea soup, southwest posole, salmon. One of the few beers that match well with tomato based sauses.
Original Gravity (°Plato): 1.066- 1.074 (16.5 - 18.5 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.018 - 1.024 (4.5 - 6 °Plato)
Alcohol by weight (volume): 5 - 6% (6 - 7.5%)
Bitterness (IBU) (20 - 30)
Color SRM (EBC): 20 - 30 (70 - 120 EBC)
Helles Bock/Mai Bock
The German word "helles" means light colored, and as such, a Helles Bock is light in color. Maibocks are also light colored Bocks. The malty character should come through in the aroma and flavor. Body is medium to full. Hop bitterness should be low while noble hop aroma and flavor may be at low to medium levels. Bitterness increases with gravity. Fruity esters should be minimal. Diacetyl levels should be very low. Chill haze should not be perceived.
Classic Producers
Hofbräuhaus Maibock (Hofbräuhaus, Germany)
Award Winning American Beers
Mai Bock (Stoudt Brewing)
Original Gravity (°Plato): 1.066- 1.068 (16.5 - 17 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.012 - 1.020 (3 - 5 °Plato)
Alcohol by weight (volume): 5 - 6% (6 - 7.5%)
Bitterness (IBU) (20 - 35)
Color SRM (EBC): 4 - 10 (10 - 20 EBC)
Eisbock
These Bocks are intentionally frozen to remove water from the brew. This process results in a higher gravity and alcoholic content than a regular Bock. Eisbocks are made for only a couple of weeks, at the end of August and beginning of September.
Classic Producers
Eisbock (Kulmbacker Reichelbraü, Germany) Fine American Beers Niagara (Niagara Falls Brewing, Canada)
German Strong Doppelbock/Doppel Bock
Doppel means double. Although these Bocks are stronger than traditional Bocks, they are not twice the strength. They were originally made by monks that wanted a full bodied, strong "liquid bread" to drink during lent. In Bavaria, any beer ending in -ator is a Doppel Bock. Malty sweetness is dominant but should not be cloying. Doppelbocks are full bodied and deep amber to dark brown color. Astringency from roast malts is absent. Alcoholic strength is high, and hop rates increase with gravity. Hop bitterness and flavor should be low while hop aroma is absent. Fruity esters are commonly perceived but at low to moderate levels.
Classic Producers
Kulminator (Erste Kulmbacher Actienbrauerei, Germany), Salvator Doppelbock (Paulaner-Salvator-Thomasbraü, Germany), Samichlaus (Brauerei Hürlimann, Switzerland)
Award Winning American Beers
Samuel Adams Doppelbock (Boston Beer Co.), Düsseldorfer Doppelbock (Weinkeller Brewery), Doppelbock (Stoudt Brewery), DeGroen's Doppelbock (Baltimore Brewing)
Complementary Foods
Fritters, strong Germsn cheeses such as Limberger, Mexican mole suase based dishes
Original Gravity (°Plato): 1.074- 1.080 (18.5 - 20 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.020 - 1.028 (5 - 7 °Plato)
Alcohol by weight (volume): 5.2 - 6.2% (6.5 - 8%)
Bitterness (IBU) (17 - 27)
Color SRM (EBC): 12 - 30 (30 - 120 EBC)
