Traditional Bock

If you don’t know anything about the Bock beer style, here’s a briefing: It is a darker-bodied, high-alcohol lager style from Germany. It was originally brewed by 14th century Roman Catholic monks to be high in food-value and nutrients, as they pretty much survived on it during Lent. So, you see, not even monks gave up drinking for Lent.

This one is brewed by homebrewer Alex Drobshoff from California.

From the bottle packaging…

Alex’s brew is a bright copper German inspired bock with a complex, full bodied mouthfeel. Hints of rich plum and cherry aromas paired with its toasty, malt flavor make this the perfect beer to linger over on a cool evening.

1. Pouring the Beer

Poured into a fairly standard clear glass mug, the kind a bar gives you when you order a pitcher with your friends.

2. Appearance

The head was fairly large-sized bubbles, light beige in color, almost like a Coca-Cola. It dissipated quickly leaving some white lacing up the sides of the mug. Cloudiness was non-existent and the color was coppery-brown, similar in hue to a Dos Equis Ambar or Yuengling.

3. Aroma

It smells primarily of malt, with a bit caramel and toffee.

4. First Sip

This is a sweet beer. Unfermented sugars definitely take the lead right away, and then the mild peppery nice of the high alcohol content (6.8%) make their way across the tongue

5. Mouthfeel

Mouthfeel is fairly full; whereas it is low in carbonation it has significant body.

6. Finish

This beer starts sweet, followed by a bit of alcohol pep, and a lingering finish. Not very dry and for that reason, not exactly the kind of beer you would sit around drinking several of.

from my series of Samuel Adams Longshot 2008 Tasting notes:
Part I: Cranberry Wit
Part II: Traditional Bock