Blowing Rock Bock is fermented with a proprietary lager yeast strain and aged for 5 weeks. Typical of the traditional German Bock style, its light copper tone is characterized by a toasty malt backbone derived from a combination of domestic 2 row malt and imported German specialty malts. The kettle hopping is derived from German Hallertau to impart a well balanced bitterness with only subtle hop aroma.
The hardy body and strong malt exhibited by Blowing Rock Bock provide an integrated harmony of flavors making it a complex beer with easy drinkability.
The only Trappist Bockbeer in the world. It has a deep red color and a malty nose. Because of the roasted malt it´s bitter yet a bit sweet in the aftertaste.
Superior Bockbeer. This masterpiece was named best tasting bockbeer 2011 by consumers, and best Dutch bockbeer 2011 by a professional jury
Decoction mashing - heating a portion of the wet grains and re-mixing them back into the mash - combined with cold fermentation, long lagering, keg conditioning and moderate dosage...