On tap in the home bar Tap 2.

Bock. 

Originally brewed in the 14th century in Einbeck Bavaria.  The name Bock comes from the town name Einbeck being miss heard at the Munich beer festival and repeated  as One Bock probably by inebriated punters until the name stuck. A traditional Bock is a dark strong lager coming in at a hefty 6.8%, but in the 14th century, I don’t know how they could tell the alcohol content with any accuracy.

My one brewed much more accurately in the 21st century is somewhere around 6 or 7% or thereabouts, give or take. This brewers first attempt at this style, though he has consumed many litres of the stuff over the years, including at the old "King George IV Inn" at Picton. Purely for research.

Recipe

4 kg   Munich malt

2kg  German Pilsner

600g  Shepherds delight ( just cause I love it, and its colour)

400g Wheat ( always pop some in for head retention )

25g Magnum hops @60 min bittering

Whirlfloc at 10 min

Lalbrew Diamond lager yeast

Fermented and lagered at between 9 and 12 Degrees

Brew Love Andrew.