Aufsesser Bock Dark

While in summer we crave light dishes from the Mediterranean cuisine, in the colder, more uncomfortable half of the year we tend to crave hearty, nutritious dishes such as roasts and steaks, Stews and carbohydrates are at their peak between October and April One of our favorites in cold, damp weather is the classic rump steak The marbling of the meat from the back of the beef makes it particularly tasty and juicy We sear the meat on both sides in oil enriched with herbs and garlic and add a few flakes of butter, before the meat goes into the oven We serve it with a creamy sauce made from dark beer, beef stock and red onions, as well as chips with a grooved cut and a side dish of lamb's lettuce tossed in lemon vinaigrette

The perfect beer for this feast (and all other hearty dishes) is the dark bock beer from Brauereigasthof Rothenbach The Aufsesser brewery makes a down-to-earth strong beer brewed with dark Munich malt and caramel malt and refined with the Spalter Perle hop variety The delicacy has 6,5% alcohol content and a compact, malty character The hazelnut-brown brew brings full-bodied notes of melt-in-the-mouth chocolate, bitter hops and full-bodied grain to the tongue The bock beer harmonizes wonderfully with the taste components of hearty dishes and turns every meal into a culinary delight