bock hell

The pale Bock from the Aufsesser Brewery is a relic of the past: its recipe comes from an age in which beer was produced 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 great density of breweries. This applies, for example, to the home of the Aufsesser brewery. Countless traditional breweries pepper the beer landscape with handmade delicacies that contain local ingredients and a lot of passion.

The Aufsesser Bockbier is a strong brew that matured to its full glory in the brewery’s lager cellar. It is characterized by its balanced taste and the fine balance between light Pilsner malt and the Schlitzer Select hop variety.

The taste is made up of robust grain, hoppy herbal notes, honeyed hints and a harmonious tartness. This full-bodied play of aromas harmonizes excellently with spicy dishes. The brewery recommends lamb or aged cheese with it and we imagine a menu with both: an airy cheese soufflé with homemade fig jam and walnut bread for the starter, short-roasted lamb with a forest herb crust, bacon beans, dark beer jus, duchess potatoes and rosemary butter for the main course and a light, in Quark dumplings rolled in buttery breadcrumbs with plum jam and a dollop of cinnamon cream for dessert - add a light bock and the evening is perfect!