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Biertyp - Details

Name
Heller Bock / Maibock
Typ
untergärig
Kategorie
Bock
Style Code
BJCP 5A
Stammwürze
16 - 18 °P (1,064 - 1,072 SG)
Restextrakt
2.7 - 4.5 °P (1,011 - 1,018 SG)
Bittere
23 - 35 IBU
Farbe
15 - 28 EBC (6 - 11 SRM)
Alkohol
6.3 - 7.4 %vol
Karbonisierung
-
Gesamteindruck
A relatively pale, strong, malty lager beer. Designed to walk a fine line between blandness and too much color. Hop character is generally more apparent than in other bocks.
Aussehen
Tief golden oder hell bernsteinfarben. Die Lagerung sollte eine gute Klarheit erzeugen. Große, kremige, haltbare weiße Schaumkrone.
Geruch
Mäßiges bis starkel Malzaroma, oft mit einer leicht toastigen Note und geringem Melanoidin. Moderat geringes bis kein Hopfenaroma, oft mit einer würzigen Note. Rein. Kein Diacethyl. Fruchtester sollte gering bis nicht vorhanden sein. Etwas Alkohol kann spürbar sein. Kann leichtes DMS-Aroma vom Pilsner Malz haben.
Mundgefühl
Medium-bodied. Moderate to moderately high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Some alcohol warming may be present.
Geschmack
The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Little to no caramelization. May have a light DMS flavor from Pils malt. Moderate to no noble hop flavor. May have a low spicy or peppery quality from hops and/or alcohol. Moderate hop bitterness (more so in the balance than in other bocks). Clean, with no fruity esters or diacetyl. Well-attenuated, not cloying, with a moderately dry finish that may taste of both malt and hops.
Zutaten
Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Noble hops. Soft water preferred so as to avoid harshness. Clean lager yeast. Decoction mash is typical, but boiling is less than in traditional bocks to restrain color development.
Geschichte
A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May.
Beispiele
Ayinger Maibock, Mahr's Bock, Hacker-Pschorr Hubertus Bock, Capital Maibock, Einbecker Mai-Urbock, Hofbräu Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock, Smuttynose Maibock
Kommentar
Can be thought of as either a pale version of a traditional bock, or a Munich helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors than a traditional bock. May also be drier, hoppier, and more bitter than a traditional bock. The hops compensate for the lower level of melanoidins. There is some dispute whether Helles (\"pale\") Bock and Mai (\"May\") Bock are synonymous. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest), but some believe that Maibock is a \"fest\" type beer hitting the upper limits of hopping and color for the range. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.
Notizen
 
Speisen
Süßes Dessert, Deftige Braten, Deftige Fleischgerichte, Haxen, Gekochter Schinken, Geräucherter Schinken, Straußensteaks, Gulasch, Käse, Käsefondue, Scharfe Indische Küche, Süßspeisen, Wurst

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