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Style Matters - Golden Ales
In each issue, CBQ spotlights a particular beer style and
provides tips from an ingredient and fermentation perspective. In this
issue, we look at Maibocks.
Hop Notes: As winter comes to an end it is the
perfect time to start planning for your spring time beer. Miabock is a
perfect transition beer to accompany the changing of the seasons.
Shifting away from the traditional heavier more alcoholic beers consumed
in the winter to a medium bodied lager.
This style of beer is commonly brewed with a moderate hop
flavor and low to no perceived hop aroma. The amount of hops used in this
style are generally more apparent than in a traditional bock. A number of
different varieties of hops can be used in this brew but Noble hops are a
common choice for their perceived spicy and peppery qualities. For
imported hops varieties such as German Spalt, Tradition, Hersbrucker, or
Hallertau are commonly used. As for domestic hops many brewers have used
Santiam, Vanguard, Liberty and Mt. Hood. Some commercial examples of this
style of beer: Gordon Biersch Blond Bock, Summit Brewing Miabock, Capitol
Brewery Miabock, Mahr’s Bock, Ayinger Miabock, and Mai-Urbock. To view
move varieties of hops for your brewing needs please visit our recently
updated website at: www.hopunion.com
— Jesse Umbarger, Hopunion LLC
Yeast and Fermentation Notes: Most of our
customers tell us that when they are making Maibocks, they use WLP830
Pilsner Lager Yeast, WLP833 German Bock Lager Yeast, and WLP838 Southern
German Lager Yeast.
As pointed out in the BJCP style guidelines, some
believe Maibock is a “fest” type beer hitting the upper limits of
hopping and color for the range. It is important to note that the
fruitiness is not yeast-derived esters developed during fermentation,
although some North American brewers certainly use these techniques. The
guidelines say the flavor should be related to the Munich and other
Besides not having fermentation-derived fruity esters,
Maibocks also should not have diacetyl. Even a young beer could taste deceiving
when it comes to no diacetyl; it often develops over time. Thus, we recommend
a diacetyl rest at 65F for one week. After that lower the temperature to
about 40F and lager for two weeks.
— White Labs