A Bock that perfectly embodies the German style from which it takes its name. A deep amber-red, bottom-fermenting beer with a thick body and a decidedly malty character.
The first impression is the intensity of its aroma, with strong pervasive notes of malt. It has a distinctive head that is compact, fine and persistent. The taste is assertive and moderately effervescent, allowing the palate to discover every detail – from the perfectly balanced body to the delicately bitter note in its smooth, roasty aroma. But the most striking characteristic is its colour – undeniably amber, befitting a beer of this quality.
ALCOHOL CONTENT: 6.5%
DEGREES PLATO: 16
TYPE OF YEAST: Saccharomyces Carlsbergensis
TYPE OF FERMENTATION: “bottom”
ORIGIN OF THE BARLEY: Bavaria
BITTER SUBSTANCES MG/L: 22
AGING: > 2 months
COLOUR: Deep amber
APPEARANCE: Naturally cloudy because it is unfiltered
AROMA: Strong, with pleasing notes of malt
TASTE: Smooth and roasty, with notes of ripe fruit
SERVING TEMPERATURE: 9-11° C
As an aperitif
As a beer to savour slowly
Pasta first courses
Ingredients (serves 4 people):
300/400g of spaghetti, 100g of minced beef, 50g of pork sausage, 20g of finely chopped smoked bacon, 1 onion, 2 tbsp of mild olive oil, a few celery sticks, 1 carrot, parsley, salt and pepper to taste, Theresianer Bock to taste.
Chop the onion, celery, carrot and parsley and heat in oil until golden brown. Add the beef, sausage, smoked bacon and salt and pepper. Once the meat has browned, gradually add the Theresianer Bock until the sauce is cooked to perfection and has the desired
consistency. A little tomato concentrate can also be added along with the Theresianer Bock.
Note: Cook and drain the spaghetti according to the directions on the package.