A Bock that perfectly embodies the German style from which it takes its name. A deep amber-red, bottom- fermenting beer with a full body and a decid-edly malty character.
It is revealed with its heady aroma, pervaded by clear malt notes. Its compact, fine and persistent foam makes it instantly recognizable. Strong and moderately sparkling, this beer asserts its taste, from the perfect balance of its body to that delicately bitter touch that embraces its aroma, soft and toasty. But above all, it is the color that speaks about it: undeniably amber, as befits a beer of such character.
Foam: very persistent, hazelnut in color
Color: intense reddish brown, opaque
Appearance: cloudy, opalescent
Nose: notes of malt, roasted notes, ripe plums, spicy
Taste: sweet, hints of licorice in the aftertaste
Body: full, persistent
Serving temperature: 9-11°C
Alcohol content: 6.5% ABV
Recommended pairings: aged cheese, char- grilled cold cuts, first courses with meat sauces, lasagna alla Bolognese, stews and shanks, tart with plum jam.
Barley malt origin: EU
Hop origin: EU
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.