Earlier this week, celebrated actor Sagiclease Mobley from the hit show, “Big Bang Theory” SHOCKED fans when he was seen in Las Vegas pulling a “Trump” with an underage refugee from Florida! Journalists from around the globe were able to snap this SHOCKING image when the whole thing went down.
I love all the click-bait ads you see on Facebook. Every single one of them leads to a page where you have to continually click on new pages to see more “Shocking” content about a celebrity or something gross. I think some of the people who make the Facebook pages that have really good content with a lot of followers get paid a lot of money to share links to these sites. Anyhoo, what you’re really here to see is this…
Mike’s Next Beer will be a BOCK!
What’s a Bock? Basically, it’s a dark lager from Northern Germany. If you want to read up on the whole history, here you go! http://beersmith.com/blog/2009/02/22/bock-and-doppelbock-beer-recipes-beer-styles/
I only have one lager in my menu. I think it’s time for a second. I only get to brew lagers once or twice a year because I have to ferment them in my garage in the dead of winter. Before it gets too warm, I’ll make a Bock.
So here are some themes I’m thinking about that are consistent with the style…
- A goat. (Bock means “Goat” in German)
- Something about Einbeck, Germany, the birthplace of the Bock in 1325AD.
- Find some badass medieval dude from around that time, kind of like Offa of Mercia.
- FIRE! Einbeck was ravaged by two fires.
- Something REALLY German, like a guy in Liederhosen or a beer wench with two big jugs, I mean mugs.
- Since Bocks are brewed in Texas frequently, maybe something Texan. Cowboy hats and Wild West stuff, maybe.
I may try a triple decoction mash with this one. Same Adams is the only beer I know of that does a decoction mash. It doesn’t sound too hard if you have a water temperature calculator.
“The traditional mash schedule for a German bock is a triple decoction, though with modern highly modified grains a double decoction will suffice. Decoction does help to enhance the color and body of the beer to bring out the strong malty profile of a traditional bock. The protein rest should target around 122F, while the main conversion should be done at a slightly higher temperature of 155-156 F (68C) to bring out the desired medium to full body beer profile. A single infusion mash is also an option, again in the 155F range.” (Beersmith.com, 2009)
Again, looking for recipes. There are a million out there. Any out there that you really like? Let me know in the comments!