What the Bock are you Drinking?
Germany is famous for many things. Some of the world’s Greatest Philosophers like Schopenhauer, Heidegger, and nietzsche hailed from There. Karl Friedrich Benz created the first Automobile as we know it today. And, of course the hamburger and Hot dog are German inventions. But, one of the most ubiquitous German inventions is lager. It is the most popular beer style in the world. The pale golden color draws drinkers from every corner of the globe. But, many people are unaware of a variation of lager that graces bars and tables across Germany (and other parts of the world), usually around Christmas or Easter, but, year round for some: Bock beer. Lager drinkers usually see this and say What the Bock are you Drinking? Well, today is National Bock Beer day.
When I was a kid, I remember my father had a case of Blanchard’s Bock beer in the basement freezer. Blanchards was a local Liquor store in a couple suburban Boston neighborhoods. So, they weren’t brewers, just retailers. And, it showed in the beer. I think it was something like $4 for a case of the stuff. And, nobody wanted to drink it. I remember it being thick and bitter, maybe even a little smokey (probably because they burned the malts). But, a real bock ale is a thing of beauty. If heavily hopped ales aren’t your thing, Bock could be a good alternative. Think of it as a German version of stout. It’s malty, sweet, and toasty with a dark brown hue. And, there are multiple variations with unique characteristics. There is Traditional Doppelbock, Weizenbock, Maibock, and Eisbock.
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What the Bock are you Drinking? Try some different varieties.
While Stouts and porters dominate the international market for dark beers, Bock quietly holds its own. If you just look at them, many people wouldn’t be able to tell the difference. And, since there are so many variations of all 3 ales, the names could be confused. But, in general, Bocks tend to be sweeter, while stouts are creamier. Also, Bock beer is usually higher in alcohol. In fact, the world’s strongest beer was a bock created through a collaboration in 2020 between Schorschbrau of Germany and BrewDog of Scotland. They used an eisbock method to create a beer with 57% alcohol. Most Stouts are around 5%. And, bocks usually come in between 7 and 14%.
So, what’s the difference between bocks?
Variations:
Traditional: Lightly hopped ale with little bitterness highlighting roasted malts. It tends to be sweet, clear, and moderately to fully brown. Hops are only there to cut the cloying sweetness of the malts. It generally has an ABV of around 6.3 to 7.6%.
Maibock: Is a lighter variation of bock intended for Spring Drinking as the name implies. It tends to be lighter in color, higher in hops, and dryer to the palate than the sweeter traditional bocks. They usually clock in between 6.3 and 8.1% ABV.
Doppelbock is an invention of Friar Monks. They were required to fast as part of their religious practice. This is nicknamed liquid bread, for they could drink this when food was not allowed. And, in typical monk fashion it is heavy on the alcohol. They range from 7 to 12% alcohol. And, in the process, take on some characteristics that traditional bocks don’t typically exhibit. They can be fruity with even chocolate notes. They tend to be dryer than traditional. And, the usually thick head may be stilted by the higher alcohol. They range from pale to dark in coloring.
Eisbock: These are the highest alcohol variations of bock. basically, they freeze the beer and strain out the ice (which is the water content. Since alcohol doesn’t freeze, you end up with a higher level of it, 8.6 to 24.3% ABV. Similar to doppelbock, head retention is affected by said alcohol. And, it tends to be dryer, exhibiting hints of raisins and prunes, attributes that make it more wine like.
Weizenbock: This is more like traditional bock. But, instead of being all roasted barley, wheat is introduced, usually somewhere around 1/2 and 1/2. Wheat gives an effervescence and smoother mouthfeel. Plus it makes for a higher alcohol level, on par with doppelbock.
So, what are you drinking tonight?
We are heading into Spring. So, maybe now is the time to try a maibock. Although, it is still cold in many parts of the country. And, it’s lent. So, A little Liquid bread AKA Doppelbock could be in the cards. Check with your local brewerie. Chances are, they are brewing one now. Or check into your local liquor store to see what they can find you. Remember, these aren’t as popular as stouts and porters, but well worth looking for. And, some of the artisanal versions are quite satisfying, especially some of the doppelbocks.
And, unless you are a monk, the liquid bread thing doesn’t have to be the only thing you have today. Plus, don’t forget it’s high in alcohol. So, let’s pair our Bock with something that will keep you full and happy. Since it is a German lager, a German Food dish would go well. One’s mind drifts to Goulashes and sausages. Or, coming shortly after St Patrick’s day, a corned beef sandwich would do the trick. Think a nice Reuben sandwich with Sauerkraut, corned beef, Jarlsberg cheese, and Russian Dressing.
Of course, you can always start with a good old fashioned pretzel as well. Or, there are pasta dishes like Spaetzel and Maultaschen (A German variation of ravioli filled with Meat and served in broth). And, there is always the Classic that Sgt Schultz loved: Schnitzel. Then people can look at you and say: What the Bock are you Drinking?
Prost!
German Schnitzel with Lemon Riesling Sauce
Ingredients
- 1 to 2 Lb Boneless, skinless chicken breast (Or other light meat like pork, veal, or a meat substitute like seitan
- 1/2 cup AP Flour
- 4 large eggs
- 1 to 2 cups Bread crumbs
- 1/4 cup chopped parsley
- Neutral oil to fry
- 1/4 cup chopped fresh shallots
- 2 Large Fresh Lemons
- 4 ounces Unsalted butter
- 1/4 cup chicken stock
- 1/2 cup Riesling wine
- Salt and Pepper to taste
Instructions
- Cut your chicken or whichever kind of protein you are using into thin pieces (about 1/4 inch thick. To make the size and shape more uniform, you can pound slightly with a meat mallet. If you have to pound them out, place a double layer of plastic over the meat, and flatten. This tenderizes, shapes, and ensures a thin piece. You are looking for cutlets. The size depends on whether it is the only protein or part of a buffet. We recommend about 4 ounces.
- Set up a breading station. Whisk the eggs and add in a little water to thin them out (about 1 tsp). Place a bowl of flour seasoned with salt and pepper first, then the eggs. Then put half the parsley into the breadcrumbs and put that bowl last. Dip the chicken or other protein into the flour, shake off excess flour. Then dip it in the egg to coat evenly. Then Put it in the breadcrumbs and pat them in. The whole piece should be completely coated with no visible meat, flour or eggs. Breading is a simple process. But, it requires a little though. You want one wet hand (touches the chicken and the egg mix). And, one dry (flour and bread crumbs). Otherwise, you get a clumpy mess of flour and bread crumbs mixed with egg. And, your hands get all caked with the mess.
- Heat a thin layer of oil in a saute pan over medium to medium high heat. And, set up a pan lined with paper towels to drain the fried chicken cutlets when done. When the oil is hot, carefully lay the cutlets into the oil. How many you do at a time depends on the size of the pan. They need to go in the oil in a flat layer (don't stack). The oil should come about 1/2 way up the sides of the cutlet. Cook about 2 minutes per side until they are a nice golden brown. Dry on paper towels.
- make the sauce: You can do this in a separate pan or in the pan that you fried the cutlets in. If you use the frying pan, drain off extra oil and remove any particles left by the frying (they will burn and make an unpleasant sauce. To make the sauce, heat a coating of oil over medium high heat. Add in the shallots, stir and cook until translucent. Add the wine and squeeze in the juice of one lemon. Reduce by 1/2. Then add the chicken stock. Reduce that by half. Then Whisk in the butter a little at a time. You will end up with an emulsified sauce. Don't just let the butter melt or it will be an oily mess. Season with salt and pepper and add in the parsley. Remove from the heat.
- Plate the cutlets and drizzle with the sauce. garnish with fresh sliced lemons.
Herbed Spaetzle
Ingredients
- 4 Cups AP flour
- 8 Each large Eggs
- 2 tsp Salt
- 3/4 Cup Milk
- 1/4 Cup Assorted Chopped Herbs, rosemary, Thyme, Parsley, Chives
- Salted water for cooking
- Unsalted Butter to toss in
Instructions
- Whisk the eggs until well blended. dd in the milk. Whisk well. Stir in the flour, herbs, and seasoning. Mix until it is forms a batter that is thick enough to stay together, but thin enough to push through a colander. Set aside to rest for 5 to 10 minutes.
- Boil water with a little salt in a large pot. Hold a colander with wide holes over the boiling water. Press the batter through the colander so it drops in small pieces into the water. This can be done in a couple batches. When the spaetzle floats to the top of the water, let it boil for another few seconds, then transfer it to a strainer. Let the liquid drain well.
- Melt butter in a pan over high heat. Stir it. Let it begin to brown. Toss the spaetzle into the better and toss until well coated. Season with salt and pepper. Serve hot.