Text 15120, 193 rader
Skriven 2011-09-01 06:52:00 av Dave Drum (54247.cooking)
  Kommentar till text 15075 av MICHAEL LOO (1:123/140)
Ärende: Bock beer
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> As it turns out, the ABCC, which I figure shouldn't exist anyhow,
 ML> was forced to reverse itself and return to the status quo.
 
 DD> Saaaaaay what?!?! Someone managed to make bureauscats reverse
 DD> themselves by applying logic and reason and (probably) severe threats.
 DD> Wonderful.

 ML> Not sure why it happened, but the news articles made it sound as
 ML> though they're actually going to seek input before they try to do
 ML> something like that again.

Seeking input is one thing - actually paying attention to that input is quite
another. If anything they are likely to cherry-pick that part of the opinion
that supports their pre-determined position.

 ML> Sweetness is not incompatible with either bitterness or flavor.
 ML> Many of the APAs and IPAs have pretty large sugar content to
 ML> go with their heavy body.

 DD> Yeah but Budwater does not have a heavy body to help mask the sugars.

 ML> To me the heavy body accentuates the sweetness. Maybe it's my
 ML> association of that kind of mouthfillingness with syrup.

 DD> I just do not care for the lingering sweet taste that Bud (or regular
 DD> Micheloeb) leaves in my mouth. The more upmarket Amber Bock (which isn't
 DD> AFAICS a true bock) probably has as much sugar (or more) as Buttwiper.

 DD> But it also has more body, better flavour and does not leave that
 DD> cloying aftertaste in my mouth.

 ML> I never figured out what made Bock Bock other than a certain
 ML> brownness and a heavier body and alcohol content. American
 ML> bocks don't tend to adhere even to that nebulous description,
 ML> vide your Amber Bock and the famously light but fairly
 ML> palatable Shiner Bock.

Apparently you are more correct than what I thought. My Grandfather, who
introduced me to beer, always maintained that Bock was the results of the
breweries cleaning out the accumulated sludge that had built up in their
brewing vats every spring - thus the heavy, often "goaty" taste and dark
colour. The truth is a bit more mundane - even though Gramp's story was
plausible and he probably believed it. Bock was brewed in the fall to be
overwintered in the vats and bottled in the spring -- probably giving rise to
the "spring cleaning" legend.

Some research reveals: Bock beer: A strong dark beer drawn first from the vats,
especially in spring. [Partial translation of German Bockbier : Bock
(shortening and alteration of Einbeck, town of northwest Germany in which the
beer originated, perhaps influenced by Bock, goat) + Bier, beer.]

Bock beer - a very strong lager traditionally brewed in the fall and aged
through the winter for consumption in the spring.
www.thefreedictionary.com/bock+beer

-+-

According to the article in Wiki: Bock is the term for a strong lager of German
origin. Several substyles are based on bock, including maibock or helles bock,
a paler, more hopped version generally made for consumption at spring
festivals; doppelbock, a stronger and maltier version; and eisbock, a much
stronger version made by partially freezing the beer and removing the water ice
that forms.

Originally a dark beer, a modern bock can range from light copper to brown in
colour. The style is very popular, with many examples brewed internationally.

The style known now as bock was a dark, malty, lightly hopped ale first brewed
in the 14th century by German brewers in the Hanseatic town of Einbeck. The
style from Einbeck was later adopted by Munich brewers in the 17th century and
adapted to the new lager style of brewing. Due to their Bavarian accent,
citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and
thus the beer became known as "bock". To this day, as a visual pun, a goat
often appears on bock labels.

Bock is historically associated with special occasions, often religious
festivals such as Christmas, Easter or Lent. Bocks have a long history of being
brewed and consumed by Bavarian monks as a source of nutrition during times of
fasting.

Traditional bock is a sweet, relatively strong (6.3%-7.2% by volume), lightly
hopped (20-27 IBUs) lager. The beer should be clear, and colour can range from
light copper to brown, with a bountiful and persistent off-white head. The
aroma should be malty and toasty, possibly with hints of alcohol, but no
detectable hops or fruitiness. The mouthfeel is smooth, with low to moderate
carbonation and no astringency. The taste is rich and toasty, sometimes with a
bit of caramel. Again, hop presence is low to undetectable, providing just
enough bitterness so that the sweetness is not cloying and the aftertaste is
muted. The following commercial products are indicative of the style: Einbecker
Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes
Rockefeller Bock, Stegmaier Brewhouse Bock.

There is a lot more interesting stuff at: http://en.wikipedia.org/wiki/Bock --
complete with footnotes and reference links, if you care.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: BBQ Goat w/Lemon Salad & Almond Pesto
 Categories: Lamb/mutton, Nuts, Citrus, Chilies, Greens
      Yield: 4 servings
 
      2    Fresh hind legs of goat
      4 cl Garlic
      1 c  Fresh mint leaves
      2 tb Fresh ground black pepper
    1/2 c  Virgin olive oil
           Sea salt
MMMMM-----------------------LEMON SALAD-----------------------------
      4    Lemons; peeled, sliced very
           - thin
      6 tb Extra virgin olive oil
      1 tb Sea salt
      1 tb Fresh ground black pepper
      2 bn Arugula; washed, spun dry

MMMMM----------------------ALMOND PESTO-----------------------------
      1 c  Blanched almonds
    1/2 c  Green olive pesto (see basic
           - recipe)
      1 TB Hot red pepper flakes
    1/4 c  Orange juice
    1/4 c  Extra virgin olive oil
  
  Light barbecue or grill.
  
  Rinse and pat dry goat legs.
  
  In a blender, mix garlic, mint leaves, pepper and
  olive oil until smooth paste is formed. Rub paste all
  over both legs and season with salt. Place on barbecue
  and cook, turning frequently, until pink at bone,
  about 45 minutes
  
  Meanwhile, prepare lemon salad by mixing lemons, extra
  virgin olive oil, salt and freshly ground pepper in a
  large mixing bowl. Allow to stand at room temperature
  until ready to serve with meat. In a blender, mix
  almonds, green olive pesto, hot pepper flakes, orange
  juice and olive oil until smooth and thick. Remove and
  set aside.
  
  When goat is cooked, remove from grill to allow to
  rest for 10 minutes. Toss arugula with lemon salad and
  arrange on platter. Carve goat into 1/4-inch thick
  slices and arrange on platter. Drizzle with almond
  pesto and serve.
  
  Yield: 4 servings
  
  Recipe By: Molto Mario Show #MB5692
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Olive Pesto
 Categories: Five, Condiments, Sauces
      Yield: 2 1/2 cups

  1 1/2 c  Large or jumbo green olives;
          - such as ascolane, pitted
    1/2   Red onion; fine chopped
    1/4 c  Pine nuts
      1 cl Garlic; thin sliced
    1/2 c  Extra virgin olive oil; 
           - give or take I ounce
 
  In a food processor, combine olives, onion, pine nuts and
  garlic and blend 1 minute. With motor running, slowly pour
  in olive oil until a thick, smooth paste is formed.
  texturally resembling rough bechamel.

  Allow to stand 1/2 hour before using.
 
  Yield: 2 1/2 cups

  Recipe By: Molto Mario Show #MB5692
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Pull them all up! The ones which grow back are the weeds! - George W. Moore
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