Greif-Bräu Bock

Bock beer developed in different regions of Germany In the Hanseatic cities of Lower Saxony, a particularly full-bodied, top-fermented strong beer was brewed to make it keep longer and easier to transport, This beer was supplied to the Munich nobility for a long time At some point, however, the Wittelsbach court decided that it would be easier to brew the beer themselves As a result, a brewer from Lower Saxony was poached and brought the art of bock beer to Bavaria At the same time, Bavarian monks were also brewing strong beer Traditionally, the clergy used the strong bock beer as a food substitute during Lent

It is virtually impossible to trace the origin of bock beer, so we would rather introduce you to a delicious example of it here The Josef Greif brewery from Forchheim brews a pale strong beer every year at the beginning of the cold season, which is traditionally tapped at the bock beer festival

This seasonal delicacy has an alcohol content of 6.6% and brings rich malt and a complementary hint of hops to the glass The voluminous body contains notes of brown sugar, molasses, sun-ripened grain, bread, straw and creamy honey The green gold contributes floral notes and delicate hints of freshly mown grass