Beer brewed with maple syrup, 6.8% ABV.

Hinterland Maple Bock

Green Bay Brewing Co., Green Bay, WI

We love our festivals here in Ohio. Last month brought us Bockfest in Cincinnati, with plenty of brats, metts, goetta dogs and a plethora of great local beers; this weekend is the Sugar Maple Festival in Bellbrook, featuring food, crafts, and demonstrations of the maple syrup-making process. Although hailing from the Dairy State (my point of origin and home of great cheese, great beer, and the mighty Green Bay Packers), this beer is the intersection of both festivals – classic, malty bock beer and maple syrup.

I have fond memories of going to the Wisconsin State Fair as a child and enjoying maple sugar candies and ice cream sundaes topped with maple syrup. Goodness knows, a stack of fluffy and tangy buttermilk pancakes with butter and real maple syrup is one of my favorite special things to have for breakfast. But interesting things happen when you ferment maple syrup – the flavors evolve and bring forth a smoky note, perfect for a dark, malty lager.

Hinterland Maple Bock poured out a clear, deep auburn color with light tan head that started out around a finger’s width and faded to a collar and large foamy patch.

The aroma was roasty and coffee-ish with deeply caramelized Munich malt notes and a hint of smokiness. Nice.

The beer was moderately-full bodied with a creamy texture and some tingly carbonation; again, very nice.

Flavor featured a big Munich malt character with burnt sugar, molasses, light roast and a hint of smokiness. There was some malty sweetness balanced with a gentle bitterness. Flavorful and substantial brew. Smooth, with a tangy finish. Full-flavored bock with a pleasing hint of smokiness.

Paired well with BBQ ribs, baked beans, and macaroni salad. I would also suggest this with roast pork, smoked sausage, grilled wurst, spoetzle, and rotkohl.

Rating:     Appearance: 4.5/5     Aroma: 8/10     Palate: 4/5     Flavor: 8/10     Overall: 16.5/20

Maple Bock up close

 

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