Dinkelbock

Style: Bock
Apostelbrau Brauerei, Hauzenberg, Germany

Dinkel Bock is quite refreshing inspite of its 6.6 % abv. It shows a distinct dry/fruity finish which comes completely unexpected from a German brewery. The estery character of Rudi Hirz’s house yeast and the unique Hallertauer Saphir/Austrian Opal hop combination (plus dry-hopped with Opal hop) harmonize very well. Its big body consisting of Pilsner malt, Rudi Hirz’ own floor malted barley and Spelt provide the perfect malt sweet balance.

Malts used:
Pilsner malt, Floor malted barley, Spelt (dinkel = historic grain , subspecies of wheat grain)

Hops used:
A very special three country mix: Saphir (Germany), Opal (AUSTRIA), Saaz (Czech Republic)


SPECIAL EDITION
DinkelBock Special Edition Granite Fermented/Tennessee Whiskey Barrel Aged
First fermentation in granite for about four weeks. Second fermentation and maturation in Tennessee Whisky barrels for 4 to 6 months.

Dinkelbock
Alc./Vol.: 6.8
Plato: 16.2
EBC: 15
IBU: 35


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