It’s a season where we brew a beer for Oktoberfest, an ode to the german heritage
of brewing. We’ve decided to do a bock beer, as we go for a beer with more depth than the
marzen we have brewed previously.
Complex maltiness is dominated by the rich flavours of Munich and Vienna malts, which
contribute melanoidins and toasty flavours. Some caramel notes present from the long
boil. Hop bitterness is subdued, yet supports the malt flavours allowing a bit of sweetness
to linger into the finish, with no hop flavour or roasted/burnt character.