Every beerlover is looking forward to autumn, when the first traditional bockbeers are served. We had experimented a lot with hoppy and bitter brews, so this time we tried to make a beer that had to get its main character out of the malt, rather than out of the hop. In a recipe made by Cees, we focused on caramel and toffee flavors. We fermented the beer with a Belgian Abbey yeast, so it would be a bit in between a bock and Belgian double beer. We turned up with quite a sweet and caramelly beer, which lacks some good roasted notes and some bitterness. Not the best we made, but that is the way you learn.
April 6, 2011 | Tags: Bock