Bock Damm

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Bock-Damm BOCK DAMM IS A BLEND OF THREE DIFFERENT TYPES OF MALT
ROASTED MALT

Dry malt barley grains are roasted at between 200ºC and 220ºC, giving Bock Damm its distinctive colour and its toasted aroma and taste, with hints of cocoa and coffee.

CARAMEL MALT

Caramel malt is obtained by kilning green, un-dried, malt barley at between 60ºC and 75ºC, which creates semi-liquid sugars within the grains. These grains are then kilned again, at between 150ºC and 180ºC, which caramelises the sugars and gives the malt flavours that are reminiscent of caramel, raisins and honey.

PILSEN MALT

The malt usually used for making lager, Pilsen malt provides the sugar for fermentation and gives the beer a slightly sweet cereal flavour. Pilsen malt is the palest malt, because the grains are kilned at lower temperatures and for less time than other malts.

THREE
DIFFERENT MALTS.
INFINITE DIFFERENT
FLAVOURS.
Bock-Damm
Bock-Damm
BOCK DAMM.
BLACK MUNICH
1888

Born in Einbeck, confirmed in Munich.
In the 14 th century, the town of Einbeck became famous for its excellent quality beers. Munich could not compete with them, until Duke Maximilian I decided to set up his own brewery with the master brewer from Einbeck, Elias Pichler. His job was to transfer all the brewing knowledge from Einbeck to Munich, which ended up being the benchmark for this style of beer.

Bock-Damm
AUTHENTIC
RECIPE
100%
NATURAL
INGREDIENTS Jarra

5.9% Vol.Alcohol by Volume

14.4ºPOriginal Gravity

25Bitterness (IBU)

85Colour (EBC)

Dark
BeerType of beer