OnTap Magazine

versionoriginatinginthemonasteries of Munich, while eisbock, a whopper of a beer at over 9% ABV, is made by partially freezing the beer and removing the ice that forms, therefore concentrating the alcohol volume. Thankfully we have some great examples of the style currently available in South Africa. South Africa’s best beer, as awarded by the South African National Beer Trophy 2017, is indeed a bock – Maibock to be precise. Bruce Collins of Stellenbosch Brewing Company has produced a beautiful example in his Hoenderhok Bock, first brewed to celebrate spring in 2015. “We brewed it originally in a humble chicken shed in Stellies”, says Bruce. Not the only messiah to be born in a manger and this beer has collected its fair share of disciples, me being one of them. Namibia Breweries have long produced a seasonal Urbock (original bock) which is an absolute treat and friendly on the pocket as well. This beer is produced by a macro- brewery but certainly stays true to the original style. It has just been relaunched under the Camelthorn label, but the recipe remains the same and the beer will still, sadly, be brewed just once a year. Unfortunately two world class examples of Bockbier that used to be available in SA have disappeared. Rogue’s Dead Guy Ale was an American craft take on a Maibock and brewed to celebrate the Day of the Dead. Paulaner’s beautifully balanced Salvator was the original doppelbock, brewed by 18th- century monks as a hearty way to get through weeks-long religious fasts when solid food was forbidden. It was a sad day for South African beer lovers when it disappeared from our fridges. But don’t fret too much. With a little searching, we can still find one of the finest examples of a foreign bock on our shelves. The only Trappist-produced bock in the world, La Trappe Bockbier is brewed by monks but thankfully not only for monks. It is sensational in all its schizophrenia. This winter get your hands on a bottle of bock, light your winter fires, take your work-weary woollen socks off, take a sip, hold, enjoy the journey, swallow, and then wiggle your toes. It will surprise you – and you will thank me. This beer style is crying out for more South African examples. Go forth brewers; get brewing this paradox poster child of why beer is so versatile and amazing. It’s about time someone released a Spring Bock, right? BOCK TRIVIA Although born in Einbeck, bock became massively popular as far away as Britain and Scandinavia due to the Hanseatic trade links as well as a unique system of quality control. Dozens of citizens in Einbeck were entitled to create their own recipes, malting their barley at home, though they were not allowed to own brewing equipment. Instead, city employees would transport the brewhouse to the citizens’ dwellings, bringing along a professional brewmaster to operate the equipment. It was then certified for sale and export. Think of it as homebrew on a whole new level. * See our bock and mushroom soup recipe on page 63