Saint Arnold Spring Bock is available until April 2010.
In Texas, if you blink you might miss the little bit of winter that Mother Nature brews up. The same can be said about Saint Arnold Winter Stout, which is already being replaced by Saint Arnold Spring Bock after a few short weeks. Saint Arnold Brewing Company (www.saintarnold.com)
The bock style, which originated in Germany, was historically brewed in the fall, in part because that was when barley and hops were at their peak. Before refrigeration, the beer was kept in cool caves all winter and then tapped in the spring.
Saint Arnold Spring Bock is brewed in the German style, with a full two-month aging period. At 7% alcohol by volume, it is a big, deeply flavored lager. The aging creates a smooth, malty taste with a hint of sweetness. It is brewed using five different types of malt, including 2-row pale malt from Germany, as well as specialty malts from Belgium.
“By law in Germany, to call a beer a bock it must be brewed to a high starting gravity and thus to a high alcohol content. Our beer follows these guidelines,”
Best consumed at 40 degrees Fahrenheit, Saint Arnold Spring Bock pairs exceptionally well with roasted chicken, goulash, and grilled game. It is now available on tap and in 12-ounce bottles sold in six-packs and cases throughout Texas.
A video tasting of Saint Arnold Spring Bock is available at www.youtube.com/
Crowds will descend upon Saint Arnold’s new brewery this weekend for the sold out One Pot Showdown, a unique cooking contest in which each recipe needs to incorporate Saint Arnold beer as an ingredient. The One Pot Showdown is scheduled from 1-4 p.m. on Sunday, January 31 at 2000 Lyons Avenue.
Photo:
http://www.prlog.org/
