Traditionally as we move into the cooler months, we also make a transition from light, crisp ales to deep, rich lagers. As westerners most of us cut our teeth on lagers. Because of the prusso-texan demographic and the exemplorary craft bocks that have come from it, most of us also have some rudimentary experience with bocks. It’s a sweet spot on our tongues that is left largely unexplored. I’ve been reacquainting myself with Paulaners’ Salvator, a double bock. A hand-crafted double bock originally brewed by Italian monks living in German missions. The rich, bready, brooding bock was conceived as a means of fasting during the Lentin season, hence the ‘filling’ nature of these beers.
I like lagers--they’re simple and smooth and subtle and we have a whole lot of them up here. Chilled, in a glass. The higher alcohol by volume is expertly balanced by a careful grain bill, malt, and hop selection.