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» ITT: Beer brahs - take a look at this German Bock (lager) I brewed for Christmas
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post 1673129293 12-19-2022, 08:26 AM
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ITT: Beer brahs - take a look at this German Bock (lager) I brewed for Christmas

Brewed this sometime in late July/early August and lagered it for a full 90 days, just in time for the holidays. This is a German Bock which is a darker, maltier German lager. Came out surprisingly well actually. Exceeded my expectations. I'm not super into Bocks but I was trying to think of a winter appropriate style to brew and share with the entire family that wasn't necessarily a stout or porter. I'll be serving this at my xmas dinner celebration events.

Finished at 6%ABV. Really smooth with notes of caramel, toast, nuttiness, and fruitiness. I used a 'kitchen sink' approach and added around 6 specialty malts that I had lying around. There's a bit of flaked rye in here.

Cheers, boyos!

(had a really hard time trying to photograph the nice clear brownish color)



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post 1673129353 12-19-2022, 08:27 AM
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Make Europe Germany Again
post 1673129363 12-19-2022, 08:27 AM
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WouldDrink/10
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post 1673129503 12-19-2022, 08:29 AM
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Originally Posted By Robmnrd
WouldDrink/10
Had one at like 10am while decorating the xmas tree and already feeling it in my fingertips and lips. I very rarely drink these days so even a robust beer like that hits hard. feelsjohngoodman.jpeg
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post 1673129583 12-19-2022, 08:31 AM
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Looks good man. Used to travel to Germany a lot for work. Christmas and winter time in Munich i would always get the doppelbock at Weisses Brauhaus. They also have a stronger version called Aventinus. You can actually find their beer at BevMo, i highly suggest trying it if you haven’t.
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post 1673129613 12-19-2022, 08:31 AM
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kidney failure?
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post 1673129723 12-19-2022, 08:33 AM
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Originally Posted By steeler505
kidney failure?
no, that's before he drank it

do the danes still piss in their glassware
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post 1673129813 12-19-2022, 08:36 AM
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Originally Posted By desslok
Looks good man. Used to travel to Germany a lot for work. Christmas and winter time in Munich i would always get the doppelbock at Weisses Brauhaus. They also have a stronger version called Aventinus. You can actually find their beer at BevMo, i highly suggest trying it if you haven’t.
Aventinus is incredible. I spent some time in Munich and Bavaria in general a few years back and I remember hanging out at Schneider Weisse and Hofbrauhaus. Schneider Weisse has some truly incredible brews. That experience in Germany is specifically what got me into brewing lagers and hefeweizens. I brew my yearly hefe for the summer, a Vienna lager for the fall, and something darker for the cold winters here. The ironic thing is I tend to give it all away. I'm lucky if I drink 1 beer a week. I just like brewing. It's like modern day alchemy.
Originally Posted By steeler505
kidney failure?
See above post. Kidneys in top shape thank you.
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post 1673129903 12-19-2022, 08:38 AM
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looking forward to go to the East Coast and getting some of this stuff:



good job on the home brew
post 1673130173 12-19-2022, 08:42 AM
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Nicely done. Did a bock recently too, but had a bit of a leak in my work chiller - bit of hose water diluted a bit, so came in around 5.7% - other than that, was good. More recently did a "patersbier" or single strength belgian ale. My wife likes a good belgian dubbel, but on the petite side, won't usually drink a whole one - patersbier is a good style for her.
post 1673130223 12-19-2022, 08:43 AM
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Originally Posted By mchabs
looking forward to go to the East Coast and getting some of this stuff:



good job on the home brew
How is it? I spent a considerable amount of time many years ago brewing some truly wild IPAs and saisons. Actually won a few medals at a large homebrew competition for an American IPA and farmhouse. I had this house black IPA I'd brew every single year for my Halloween parties. I've since gotten into brewing more 'old school' German styles like hefeweizen and various lagers. I'm also a lot busier now so lagers fit very nicely as they require a lot of conditioning time. The turn around from brew day to glass for an ale is surprisingly short. It can happen within a month. With a lager, I can just forget about it and time slips away but that makes it nicer and crisper. Same with mead. I have 4 meads I brewed that's been conditioning in secondary for almost 3 years. Looks clear as piss. They're blueberry/blackberry, dark cherry, and 2 buckwheat meads aged on French oak and American oak.
Originally Posted By mikeasu
Nicely done. Did a bock recently too, but had a bit of a leak in my work chiller - bit of hose water diluted a bit, so came in around 5.7% - other than that, was good. More recently did a "patersbier" or single strength belgian ale. My wife likes a good belgian dubbel, but on the petite side, won't usually drink a whole one - patersbier is a good style for her.
I named this one 'disaster bock' because the brew bucket tipped off my counter in the garage and fell onto 30 full open bottles and exploded everywhere. I was able to panic salvage most of it but lost 9 full beers. Garage stinks of stale beer. Way she goes.
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post 1673130233 12-19-2022, 08:43 AM
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post 1673130303 12-19-2022, 08:44 AM
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I haven’t been drinking much lately but that looks delicious.
I probably banged your mom.

Eat the whole animal like a real man.
post 1673130613 12-19-2022, 08:49 AM
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Would get drunk on/10 Enjoy darker beers in the winter as well.
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post 1673130983 12-19-2022, 08:57 AM
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Originally Posted By lightsarefallin
Aventinus is incredible. I spent some time in Munich and Bavaria in general a few years back and I remember hanging out at Schneider Weisse and Hofbrauhaus. Schneider Weisse has some truly incredible brews. That experience in Germany is specifically what got me into brewing lagers and hefeweizens. I brew my yearly hefe for the summer, a Vienna lager for the fall, and something darker for the cold winters here. The ironic thing is I tend to give it all away. I'm lucky if I drink 1 beer a week. I just like brewing. It's like modern day alchemy.
Nice! Hofbrauhaus is always a fun experience as well. You never know who you are going to sit next to at the big tables. One time I was sitting next to on local old guy, a couple of workers at the BMW plant and their GFs, and a group of guys on vacation from Turkey. The locals kept egging on the guys from Turkey to do stuff. Apparently if you go over to the band and grab the wand you can “conduct” them. The locals knew this and were getting the Turkey dudes to make the band do various things. Different movements would make the tuba guy sit or stand and all kind of other weird things. Being drunk in a foreign country watching this go down made all the more funny.
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post 1673131023 12-19-2022, 08:58 AM
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Originally Posted By lightsarefallin
How is it? I spent a considerable amount of time many years ago brewing some truly wild IPAs and saisons. Actually won a few medals at a large homebrew competition for an American IPA and farmhouse. I had this house black IPA I'd brew every single year for my Halloween parties. I've since gotten into brewing more 'old school' German styles like hefeweizen and various lagers. I'm also a lot busier now so lagers fit very nicely as they require a lot of conditioning time. The turn around from brew day to glass for an ale is surprisingly short. It can happen within a month. With a lager, I can just forget about it and time slips away but that makes it nicer and crisper. Same with mead. I have 4 meads I brewed that's been conditioning in secondary for almost 3 years. Looks clear as piss. They're blueberry/blackberry, dark cherry, and 2 buckwheat meads aged on French oak and American oak.

Two Roads is probably my all time favorite brewery

I like their IPA's because they taste good with high alcohol content. The Road2Ruin is pretty hoppy, but some of the others are more subtle.
post 1673134203 12-19-2022, 09:51 AM
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Originally Posted By desslok
Nice! Hofbrauhaus is always a fun experience as well. You never know who you are going to sit next to at the big tables. One time I was sitting next to on local old guy, a couple of workers at the BMW plant and their GFs, and a group of guys on vacation from Turkey. The locals kept egging on the guys from Turkey to do stuff. Apparently if you go over to the band and grab the wand you can “conduct” them. The locals knew this and were getting the Turkey dudes to make the band do various things. Different movements would make the tuba guy sit or stand and all kind of other weird things. Being drunk in a foreign country watching this go down made all the more funny.
Was definitely a really fun place. I especially liked drinking in 1L bocks. I conceived my Vienna lager this past fall to be drunk in that way.
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post 1673139993 12-19-2022, 11:38 AM
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Damn
post 1673140513 12-19-2022, 11:46 AM
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Mirin chestnut hue op
post 1673140703 12-19-2022, 11:48 AM
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Yes, I would drink that
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post 1673150193 12-19-2022, 02:50 PM
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Originally Posted By CLTRD
Mirin chestnut hue op
that's a good color to describe it.
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post 1673151253 12-19-2022, 03:08 PM
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I really would love to homebrew, but I live in a single bedroom condo without a garage. Also, I worry my cat would get into it.
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post 1673152163 12-19-2022, 03:32 PM
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Originally Posted By Kiefer
I really would love to homebrew, but I live in a single bedroom condo without a garage. Also, I worry my cat would get into it.
I actually started out in my apartment kitchen using my stove, so it's quite doable. You can start using an extract kit to get a sense of how it works and go from there.
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post 1673193743 12-20-2022, 07:18 AM
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beer bump for my early week boozers (not srs...semi srs)
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post 1673195793 12-20-2022, 07:58 AM
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Originally Posted By lightsarefallin
I actually started out in my apartment kitchen using my stove, so it's quite doable. You can start using an extract kit to get a sense of how it works and go from there.
Yep - X2 on this. Extract plus specialty grains (steep in water like tea) gets you quite a few good styles of beer. Just about every typical ale. I think it's many of the german grains that need to be mashed. A turkey fryer pot on the stove - anything you can boil 3 gallons in, and you've got a path forward to start learning with 5 gal batches. You could do 1 gal, but aside from space, it's not much less effort. When you have temperature control through fermenting, you can do lagers (and improve your ales too).
post 1673198913 12-20-2022, 08:59 AM
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Originally Posted By mikeasu
Yep - X2 on this. Extract plus specialty grains (steep in water like tea) gets you quite a few good styles of beer. Just about every typical ale. I think it's many of the german grains that need to be mashed. A turkey fryer pot on the stove - anything you can boil 3 gallons in, and you've got a path forward to start learning with 5 gal batches. You could do 1 gal, but aside from space, it's not much less effort. When you have temperature control through fermenting, you can do lagers (and improve your ales too).
Pretty much my initial approach. I was able to brew a very well-received black IPA for a halloween party using extract + steeping specialty grains. Great way to get your feet wet.
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post 1673201183 12-20-2022, 09:36 AM
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Not to go too far off topic, but currently chilling two new-to-me beers (one porter, one stout) in the fridge for tonight after dinner.

I don't do any brewing myself, but your post did inspire me to go out and pick up some new things to taste/try.
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post 1673201643 12-20-2022, 09:43 AM
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Originally Posted By Robmnrd
Not to go too far off topic, but currently chilling two new-to-me beers (one porter, one stout) in the fridge for tonight after dinner.

I don't do any brewing myself, but your post did inspire me to go out and pick up some new things to taste/try.
Great time of year for these styles. I recommend you take the plunge if it interests you. Try to be easy on yourself and don't place too much pressure on yourself to succeed. You'll make a few errors here and there which are the stepping stones to learning. Lots of fantastic Youtube tutorials out there. You can learn so much with just Youtube these days.
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post 1673202093 12-20-2022, 09:49 AM
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Originally Posted By lightsarefallin
Great time of year for these styles. I recommend you take the plunge if it interests you. Try to be easy on yourself and don't place too much pressure on yourself to succeed. You'll make a few errors here and there which are the stepping stones to learning. Lots of fantastic Youtube tutorials out there. You can learn so much with just Youtube these days.
Oh absolutely. I did one of those create-your-own six packs and 5/6 are stouts or porters. The sixth is a Cold IPA because a little variety is a good thing.

Man I have a buddy at work who isseriouslyinto brewing - he's been trying to partner with a couple of the local breweries in the area but thus far hasn't been able to get his foot in the door. Definitely good resources easily available nowadays, you're right!
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post 1673202183 12-20-2022, 09:51 AM
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Good stuff. I did a dopplebock a few months back that came out great. Was around 9.5%. I did a step mash and a mini decoction. the head retention kinda sucked but it was tasty.

Good job letting it lager 90 days. that's one of the hardest parts - Waiting
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