With Spring comes bock, and with the arrival of Genesee Bock 12 packs in cans, it seems to harken back to a simpler time. Which seems to be effecting regional brewers across the country, who are rediscovering archival bock recipes to revive. A good example of this is Stegmaier Brewhouse Bock, a turn of the 20th century recipe that reminds me of the estery magic possible in an all malt, traditional German style recipe. In fact, although I thoroughly enjoy Anchor Bock, Leinenkugel’s 188 Bock, and Christian Moerlein Emancipator, I think the Stegmaier takes the prize for astounding flavor not magic.
Samuel Adams Double Bock has undergone a change in marketing strategy that I can not say I approve of. It use to be, for many many years, Double Bock appeared for a short six weeks of the year in six pack or case. Now it has been revamped to be produced year round as a four pack in their Imperial Series, kicking up the alcohol strength past 9% abv, I guess to help justify spending $10 on four bottles of beer. Unfortunately, many stores who carry Sam Adams beer, are a bit gun  shy on carrying an expensive four pack. So it has actually become more difficult to find the new version, of which I still have not tried.
ASomething definately worth checking out is Shiner 100th Anniversary Commemorator, a top fermented dunkel weizen dopplebock, a style usually associated with Schneider & Sohn’s Aventinus or Erdinger’s Pikantus. Here the Spoetzl Brewery takes on the recipe Texas style, performed with flavorful audacity. Not to be missed.
There are many other examples of bock this year available, including Dundee Pale Bock and Summit Mai Bock, both fine examples of the golden coloured late spring style. Many others, due to logistical distribution factors, I will not able to sample, including Yuengling Bock, found one state to the east of me. Anyway, here’s to bock! In its myriad recipe forms. To the restorative powers of malts I say cheers! and as always my only prayer is thank you.12pkcgenesebock12oz


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