In 1612 Munich brewers made Bock and the public instantly fell in love with the beer. Bock Beers are strong and malty, with a smoothness developed over months of cold aging. Chuckanut Bock has a moderate bitterness that serves to balance the sweet palate packed with toasty, bready & toffee flavors. This higher alcohol lager finishes dry!
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Medals North American Beer Awards (NABA): Silver 2013, Gold 2015 NW Readers Choice: Gold 2010, Gold 2012 Food Pairing Our Yamburrito will find Bock Beer an elegant accompaniment. Burgers, Ribs, and other Pork dishes are an absolutely spectacular match. Do not forget about dessert, Chuckanut Bock can be a great combination with any of desserts.
Stagger Bock is a strong, red-brown lager layered with almost a dozen different imported German specialty malts to develop a complicated array of toasty, nutty, and fruity flavors. Notes of dried red and black berries, home-cooked caramel and brown bread.
The History of Bock Beer Centuries ago in Germany, bocks popped up on the beer scene. They were made with darker malts, crazy amounts of darker malts to be scientific about it, and had a higher alcohol content than typical lagers are known to have. Brewing began in the late fall/winter and fermentation lasted throughout the coldest months of the year which makes lager yeast very happy: all that delicious malt starch converts to sugar and then yeast dives in and eats until its full and tired-leaving lots of alcohol behind, along with the leftover sugar it couldn’t finish. And by springtime these brewers discovered they had a delicious, high-octane, full-bodied, yet easy-drinking beer style on their hands. Over the years they began making improvements and adjustments and that’s why now, we have variations of bock style beers with a wide range of characteristics.