Bock bump month Hooghoudt

THE ORIGIN OF BOCK BEER

The name Bockbier originated in German Bavaria at the beginning of the 17th century. In the Middle Ages, Einbeck, located in the state of Lower Saxony, was a very famous beer town. The Einbecker beer was exported to the Hertogen
from Bavaria. The Einbecker beer was pronounced completely differently in Bavaria, the word 'Ainpöck' and even 'Ein Bock' were used. In the Netherlands, people thought this was such a funny story that they linked it to a male goat and thus gave it the name bock beer. Bockbier is a beautiful Dutch beer type that is traditionally brewed from the first harvest. These beers are widely drunk from October to about February. There are different types of bock beers, of which the autumn bock
is the most famous. This beer is characterized by a ruby ​​red color and a sweet caramel flavor with a slightly bitter aftertaste. In addition to the autumn bock, there are many more bock beers. Such as the weizenbock (wheat beer and drinkable), doppelbock (more intense and powerful), eisbock (sturdy and tasty) and spring bock (fresh, hoppy and spicy). A fantastic world to discover and wonderful to combine with our jenevers!

THE HEADBOOT

We know the headbutt as the set consisting of a beer with a young drink. A fresh combination without fuss. Why would you even want to drink a headbutt? Pilsner/special beer and jenever have the same origins: grains. The process of brewing beer and distilling malt wine for jenever is exactly the same in the beginning. If we are going to distill beer and you add juniper, you can call it jenever. Taste: The taste of the beer is determined by the choice of grain and type of yeast, just like jenever. In addition to the enzymatic malt, the brewer can opt for cara malts that give color and flavor to the beer, the distiller rarely uses these malts because color disappears through distillation. In addition, the brewer chooses botanicals, including hops or different types of hops, to add flavor to the beer. Fruit and herbs and spices may also be added, just like the jenever maker does. And then, as a brewer and distiller, you can also choose to let your malt wine or beer mature in oak barrels. It's called Barrel Aging. Because the basis of beer and jenever is the same, you can make wonderful combinations in which the two drinks reinforce each other. Think of it as a marriage, you complement each other so that you experience more together and it is more exciting than alone. That is why the headbutt 2.0 has been selected on taste properties. A good headbutt combination brings out the best in both drinks. If you also combine a tasty snack, the experience becomes very pleasant! You can combine endlessly, whereby the combination can be explained as:

• Harmony – The properties of the gin and the properties of the beer largely correspond. But they are both slightly different and therefore complement each other well. A harmonious experience.
• Contrast – The properties of beer and jenever are so different that they reinforce each other's properties. They bring out the best in each other. An exciting combination. Please note: only selecting opposites will not work, there must be an agreement in the base, a 'bridge' between the two drinks, otherwise our brains will not understand the combination. That bridge can be the similarity in smell, mouthfeel or taste.

THE COMBINATIONS:

Bock beer style: Bottom fermented autumn bock (6,4% to 6,8%).

Taste description: Tight clean autumn bock. Caramel and toasty notes, sweet to sweet, malty, and light malt bitter to almost no bitter. Little to no hop bitters. Slightly thinner than a top-fermented bock beer.

Examples: Amstel Bock (7%), Gulpener Autumn Bock (6,5%), Budels Autumn Bock (6,5%), Breugem Autumn Bock (6,5%).

Jenever style: Hooghoudt Sweet Spiced Genever, 30% alc.

Taste description: Flavors of juniper, vanilla, cinnamon,
nutmeg, liquorice, grapefruit,
apricot and candy.

Food pairing: Camembert, Coburger ham, toast with filet américain, brownie.

Bock beer style: Bottom-fermenting or top-fermenting autumn bock (6,4 to 7% ABV).

Taste description: Tight clean autumn bock. Caramel and toasty notes, sweet to sweet, malty, and light malt bitter to almost no bitter. Few hop bitters. A 1 or 2 year old autumn bock will get hints of raisins.

Examples: Grolsch Matured Bock (6,5%), Grolsch Autumn Bock (6,6%), Bavaria Bok Beer (6,5%).

Jenever style: Hooghoudt RAW Genever, Holland Gin 43% alc.

Taste description: Leather, cinnamon, gingerbread. Drop roots.

Food pairing: The jenever is not aged in oak barrels, which gives RAW Genever the fresh character of a young jenever with the body of a korenwijn before it goes into the barrel.RAW Genever is a pure piece of craftsmanship. The alcohol in this jenever is not the flavor carrier of the herbs as in gin, but is composed as a flavoring agent in which the herbs and spices are used to accentuate the taste style.

Bock beer style: Weizenbock or rye bock (6,3 to 7,0%ABV).

Taste description: Spicy bock, not as intense as a weizendoppel bock. Soft sweet caramel notes with a light sourness from the wheat or extra spiciness from the rye bock.

Examples: 't IJ Roggebok (7,8%), Blue Polar Bear Weijsbeer Bock (6%), Heineken Tarwebok (6,5%), Hoop Awesome Autumn Rumbock (6,9%).

Jenever style: Hooghoudt Blended Oloroso, Cask Aged Genever 40& alc.

Taste description: Round, Cinnamon-Sweet. Appley, Spicy. White chocolate vanilla.

Food pairing: Nose: Full, rich and fragrant. Notes from the aging in sherry Oloroso casks such as currants, vanilla, nuts, dried figs and spices come to the fore. Complemented with fruity scents of red cherry and the fresh spice of coriander and juniper. Very tempting. Taste: In the taste the ripeness of dried currants and raisins with notes of cherry and almond. Soft, full ripe tones, wood flavor and fresh spicy accents. Delicious full and long aftertaste with sweet tones. The sherry Oloroso lover is struck in his heart by this gin, which has been aged for three years!