Aufsesser Bock Hell

The pale bock from the Aufsesser brewery is a relic of the past: Its recipe dates back to an age when beer was made exclusively by hand and from regional raw materials Brewing was a highly respected profession and every town, no matter how small, had its own brewery Today, much of the former glory has been lost, but in some parts of the world there is still a grandiose density of breweries This applies, for example, to the home of the Aufsesser brewery Countless traditional breweries lace the beer landscape with handmade delicacies that contain local ingredients and a lot of heart and soul

Aufsesser Bockbier is a strong brew that matures to its full glory in the brewery's lager cellar It is characterized by its balanced taste and the fine balance between pale Pilsen malt and the Spalter Select hop variety

The taste is composed of pithy grain, hoppy herbal notes, honey-sweet hints and a harmonious tartness This full-bodied interplay of aromas harmonizes excellently with spicy dishes The brewery recommends lamb or matured cheese with it and we imagine a menu with both: An airy cheese soufflé with homemade fig jam and walnut bread as an appetizer, short-roasted lamb with a forest herb crust, bacon beans, dark beer jus, duchess potatoes and rosemary butter for the main course and a fluffy quark dumpling rolled in buttery breadcrumbs with plum jam and a dollop of cinnamon cream for dessert - accompanied by a pale bock and the evening is perfect!