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Wooden Shoe Bock Beer

Jun 222013

Alcohol by Volume (ABV): 6.7%
Brewed By Elevator Brewery & Draught Haus
161 N High St
Columbus (OH)
Ohio
USA
North America
(614) 228-0500
www.elevatorbrewing.com

May the wind always be at your back, the sun upon your face and may the winds of destiny carry you aloft to dance among the stars. Would you take Wooden Shoe Bock Beer with you? Let us know your thoughts below.

Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
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Traditional German-Style Bock Traits

Click the below buttons for a more detailed description of Traditional German-Style Bock traits

Beer Style Description

Traditional bocks are made with all malt and are strong, malty, medium- to full-bodied, bottom-fermented beers with moderate hop bitterness that should increase proportionately with the starting gravity. Malt character should be a balance of sweetness and toasted/nut-like malt; not caramel. Hop flavor should be low and hop aroma should be very low. Bocks can range in color from deep copper to dark brown. Fruity esters should be minimal. Diacetyl should be absent. 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.

Alcohol By Volume Range

6.3-7.2

IBU's Range

20-27

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.