Author: Chad Wulff
Beers January 1, 1979 - Chad Wulff This category is legally mandated in states where any lager stronger than 5 percent alcohol by volume cannot call itself a lager beer. There are a number commercial brands that have been created to fill this category, many of which do not have great merit from the connoisseur’s perspective. Many malt liquors achieve their greater alcoholic strength through the use of adjunct grains—corn or rice—that add little flavor. Some strong European lagers are forced to adopt this labeling moniker for the U.S. market.
Beers January 1, 1979 - Chad Wulff This is the strongest type of bock. It is made by chilling a doppelbock until ice is formed. At this point, the ice is removed, leaving behind a brew with a higher concentration of alcohol. This also serves to concentrate the flavors, and the resultant beer is rich and powerful, with a pronounced malt sweetness and a warm alcoholic finish. Alcohol levels run to at least 8 percent ABV.