|
|
|
Nestled
in the curves and dips of the Harz Mountains in
Lower Saxony, Germany, is the delightful village of
Einbeck with its history of past secrets and heroic
tales. Just 40 miles south of Hanover, Einbeck’s
climate was botanically propitious to the growing of
hops and established itself as one of the earliest
hop growing regions in the world. Prior to the
Reinheitsgebot of 1516, the German Beer Purity Law
that imposed strict requirements on the ingredients
used to make this fine brew, it was common for
miserly brewers to flavor beer with gruit or other
herbs, eggs, and tree bark.
Brewing privileges were highly coveted by the
private-house breweries in the Einbeck region,
however, and it was not long before these brewers
discovered the preservative advantages of hops.
Einbeck’s location in close proximity to the North
and the Baltic Seas made it an ideal member of the
Hanseatic League Trade Federation. By the 14th
century, the beer made in Einbeck had become a
desirable export throughout England, Scandinavia,
the Mid-east, and the Mediterranean and Baltic
countries. It traveled well, and possessed a depth
of color and clarity not common in other brews of
the time. Since it was brewed in winter, then cold-lagered,
it was less hindered by the growth of bacteria that
could cause murkiness.
In 1612, Duke Maximillian I of Munich initiated a
search for the greatest brewer in Germany. Einbeck
was renowned for its premier brewers, and Elias
Pichler was hailed as one of the very best.
Maximillian invited Pichler to the Hofbrauhaus in
Munich so he (Pichler) could teach the brewers of
Munich how to brew this enviable beverage. This beer
was called “Ainpeockische”, and was eventually
shortened to “poeck” or “bock” in German.
The Hofbrauhaus in Munich is considered to be the
“official” birthplace of the Bock style of beer. In
1879, the world known trademark of HB with a crown
was registered in Munich, and by 1966 Hofbrauhaus
was known as the most famous beer-serving center in
the world.
Traditional Bock is most commonly brewed in the
winter and spring. It is a strong, enticing version
of the Dunkel style of beer common to Munich. Munich
malts are commonly blended with the lighter Pilsner
malts, which results in a style rich in sweet-malt
character with strong melanoidin, or caramel-like,
qualities. It is full-bodied, and ranges in color
from deep topaz to dark walnut. This is low in hop
bitterness or flavor, with virtually no hoppy
aromas.
As the spring emerges, Maibock, or Helles Bock
captivates center stage. This lighter version of
bock carries the clarity of light, sun-infused straw
or glistening gold-leaf. Aroma, as well as flavor,
is malty. You may detect a low hop bitterness from
noble-type hops, and minimal fruit esters. This
strong version of Munich Helles possesses a higher
alcohol content, relief from the doldrums of winter,
slightly hedonistic in character - a pleasurable
reward that parallels the emergence of the dogwood
and the May-pole. Spring receives a traditional
launch each year, when the Prime Minister of Bavaria
and the Mayor of Munich join in tapping the first
huge barrel of Maibock in grand celebration!
|
|
Please visit the source for this article
http://www.bellaonline.com/articles/art31330.asp
Carolyn Smagalski
BellaOnline's
Beer and Brewing Editor
You will
enjoy reading in English about all kinds of Bier
related topics
|
|
Please click here to return to the
May Bavarian Grill Newsletter
→ |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
