Bock (BJCP 5)

Jason and I explore the flavor components and food pairing possibilities of Bocks.  

Note: The recording software recorded the intro over the last 3 minutes of the show but all the good info is still there.  If you want to listen to the last 3 minutes download the audio file. 

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Pairing suggestions for bocks:

-Traditional German Cuisine
-Desserts: flan, creme brule. 

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5A.  Maibock/Helles Bock Examples: Ayinger Maibock, Summit Maibock
Serving Temp: 40°- 45°
Glassware: Pilsner, Seidel, Stange or Stein
Food Pairings: Cuisine: German, spicy Asian (Thai or Korean) Meat: pork, seafood.  Fried foods. Cheese: nutty (Asiago, Gruyere, Parmesan, Swiss)

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5B.  Traditional Bock Examples: Einbecker Ur-Bock, Great Lakes Rockefeller Bock
Serving Temp: 40°- 45°
Glassware: Pilsner, Seidel, Stange or Stein
Food Pairings: Cuisine: German, Spicy (Cajun) Meat: pork, sausage, game.  Cheese: earthy (camebert, fontina), nutty (Asiago, Gruyere). Dessert: rich and spicy.

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5C.  Doppelbock Examples: Paulaner Salvator Dopplebock, Ayinger Celebrator Dopplebock, Spaten Optimator 
Serving Temp: 40°- 45°
Glassware: Taster, Tulip, Snifter
Food Pairings: Cuisine: German, Meat: pork, game.  Cheese: earthy (camebert, fontina). Dessert: rich and spicy.

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5D.  Eisbock Examples: Schneider Aventinus Weizen-Eisbock, Kulmbacher Eisbock, IKU 28.
Serving Temp: 50°- 55°
Glassware: Taster, Tulip, Snifter
Food Pairings: Cuisine: German, Meat: roasted pork or game.  Cheese: earthy (camebert, fontina). Dessert: rich and spicy

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