Hopworks To Debut New Lager @ BrewPubliCrawl
As you probably know from reading here, Saturday March 20 is the BrewPubliCrawl, a showcase of great beer bars and craft top Pacific Northwest brewers. At the SE Division Street debut, one of the most anticipated breweries will be local favorites, Hopworks Urban Brewery (HUB). HUB assistant brewmaster Ben Love just informed us that his brewery will be debuting a special new lager at BrewPubliCrawl. For those about to bock, we salute you!
More from HUB:
The beer we’re going to have at Victory for the Brewpublic crawl is a yet to be released bock we brewed back in early December. It’s been lagering ever since (3 months) and won’t go on tap here til April.
Here are the specs on this very special beer.
Name: For Those About to Bock
Style: Bock, (Bock = German for ‘goat’. Believed to originate from Einbeck, Germany thus nicknamed ‘beck’, then ‘bock’. It is known for being a darker, richer, maltier lager with a higher alcohol content, (5.5-7.5). Often depicted with goat on label).
Description: The German brewers of yore knew they’d need a heavier, heartier lager to make it through the late winter months and into the spring. This beer follows that tradition. Brewed in the winter months, under the zodiac of Capricorn, (the sign of the goat), this amber-colored, bready and rich lager rings in at a clean, crisp 6.1% and is stalwart enough to carry any Portlander through til May. For those about to BOCK, We Salute You!
Stats: Plato IBU ABV
16 25 6.1%
Ingredients
Organic Malts Pilsner, Munich 32L
Hops Magnum, Hallertau
Yeast House Lager
Flavor Notes:
Malt Character light sweetness, mildly “bready”
Hop Aroma/Flavor very subtle, delicately floral, slightly herbaceous
Hop Bitterness delicate, balancing
Yeast Character crisp, light
BrewPubliCrawl kicks off at 12 Noon on March 20, 2010. For more information visit http://brewpublic.com/events
About The Author
Angelo
Angelo grew up in Maine and is proud to call New England his original home. Cascadia is now his home. He fell in love with great beer in Oregon, Washington, and Northern California. He has been a correspondent for the Portland Tribune's Guest on Tap column, LivePDX.com, and has been featured in publications such as Beer Northwest and PDX Magazine. Angelo also has a great interest in independent music, and has been a booker and organizer for shows around the Portland under the name Pop Tomorrow! Angelo garnered much knowledge regarding beer from his experiences homebrewing, working at Belmont Station, Pyramid Brewing, Upright Brewing, By the Bottle, Beer Revolution, Olde Depot Public House, Falling Sky Brewing, Cascade Brewing, and from many many knowledgeable, passionate, and loving people along the way. It is Angelo's mission to bring "infotainment" and "edumation" to the readers of this website. If you have any questions or comments, or would like to contribute, please contact me at angelo@brewpublic.com
5B. Traditional Bock
Aroma: Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters.
Appearance: Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.
Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.
Mouthfeel: Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.
Overall Impression: A dark, strong, malty lager beer.
Comments: Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.
History: Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “billy-goat” in German, and is often used in logos and advertisements.
Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich.
Vital Statistics:
OG: 1.064 – 1.072
FG: 1.013 – 1.019
IBUs: 20 – 27
SRM: 14 – 22
ABV: 6.3 – 7.2%