Bock-beer ( German: Bockbier, Starkbier ), abbreviated as side ( Bock ) - a kind of German strong beer of top or bottom fermentation with an extract of initial wort of more than 16% and a strength of 6.3-7.2%. There are light and dark beer of this type.
Although the etymology of Beer beer has nothing to do with a goat (and Bock means “goat” in German), the image of this animal is often placed on a label.
Views
- Doppelbock ( German: Doppelbosk ) is a sidebir with an initial wort extract of 18% or more and a strength of 7–12% or more. When the alcohol content reaches 13%, brewer's yeast dies. Therefore, to further increase the strength, it is required to remove part of the water from beer.
- Aisbock ( German Eisbock ) is produced by partial freezing of beer. At the same time, alcohol is concentrated in unfrozen liquid. Thus, it is possible to get a very strong beer without violating the Beer Purity Act .
History
The bok-bir originates in the Hanseatic city of Einbeck (now Lower Saxony ). After obtaining the status of a city in 1240, citizens also received the right to make beer. In the Middle Ages , top-fermented beer was exported throughout Europe, up to Italy . To ensure the freshness of beer during long transportation, it was made especially dense and strong.
The Munich rulers of Wittelsbach imported the sidebir from 1555 from Einbeck until in 1573 they established a court brewery in the castle of Trausnitz (in 1589 it was moved to Munich). In 1614, Elias Pichler ( German: Elias Pichler ) was invited to the brewery from Einbeck. Over time, due to the peculiarities of the Bavarian dialect, his beer was called Bockbier, i.e. beer from Einbeck.
Legend of the origin of the doppelbock
In the era of the Counter-Reformation, Elector Maximilian called papal monks to Bavaria. In 1627, they founded a monastery in the suburbs of Munich. The Order prescribed very strict restrictions to its members, among others, the consumption of only liquid products in Lent .
The monks who arrived from Italy suffered the time of Lent because of the peculiarities of Bavaria's climate. At first they supported themselves with beer from the court brewery, which did not fall under the restrictions of fasting. This strong beer was very high-calorie, in those days it was not filtered, which contributed to its satiety. Monks received from Maximilian I the right to brew beer on their own in 1629. They further increased its density and strength, so it became even more satisfying. Later, this beer was called "doppelbok."
The monks got the right to brew, but not sell beer. However, soon they nevertheless began to sell this spring beer to the population in the gardens and cellars of the monasteries. The authorities tolerated this, despite the dissatisfaction of the Munich innkeepers and brewers.