# 49: WELTENBURGER KLOSTER ASAM BOCK
Klosterbrauerei Weltenburger - Germany (Est. 1050 )
First Brewed - 1997
6.9% ABV - Doppelbock
IBU's - 16-26
6.9% ABV - Doppelbock
IBU's - 16-26
Ingredients:
Malts: Pilsner, Vienna and or Munich
Hops: Hallertauer
Tasting Notes:
E: Ruby red, with a beige foamy head
N: Initial hints of cooked vegetal with a slight catty element to the beer, towards the end there are aromas of biscuity malt
P: Sweet malts on the palate first followed by a spicy hop bitterness with hints of dark chocolate.
M: Rich in flavour, with a slight cloying from the sweetness, a smooth finish.
Other comments:
The Weltenburger brewery set on the banks of the Danube is the oldest monastery brewery in the world. The monastery was founded in around 617ad by Hiberno-Scottish monks. It wasn't until 1050 that the monastery adopted brewing into it's order. The history of brewing has been patchy and not consistent due to floods, war and liquidation. In 1974 the brewery was in need of investment and so a partnership with the Bischofshof brewery. Today the monastery houses 14 monks, and the brewery brews both the Weltenburger and Bischofshof beer ranges.
The Bock style of beer originates from Germany in the 14th century, and the recipe calls for it to be a dark, malty lightly hopped ale. The doppelbock is a stronger version of the bock that was first brewed in Munich. Originally the beer was sweet, high in alcohol and know as "liquid-bread" because it was drunk by the monks on fasting days when eating was prohibited. Asam Bock is brewed in the abbey and is named after the Asam brothers who built the abbey's church. The beer is sweet, contains hallertau hops and is lagered for 12 weeks. A fine example of a dopplebock with a unique and diverse flavour.
The Weltenburger brewery set on the banks of the Danube is the oldest monastery brewery in the world. The monastery was founded in around 617ad by Hiberno-Scottish monks. It wasn't until 1050 that the monastery adopted brewing into it's order. The history of brewing has been patchy and not consistent due to floods, war and liquidation. In 1974 the brewery was in need of investment and so a partnership with the Bischofshof brewery. Today the monastery houses 14 monks, and the brewery brews both the Weltenburger and Bischofshof beer ranges.
The Bock style of beer originates from Germany in the 14th century, and the recipe calls for it to be a dark, malty lightly hopped ale. The doppelbock is a stronger version of the bock that was first brewed in Munich. Originally the beer was sweet, high in alcohol and know as "liquid-bread" because it was drunk by the monks on fasting days when eating was prohibited. Asam Bock is brewed in the abbey and is named after the Asam brothers who built the abbey's church. The beer is sweet, contains hallertau hops and is lagered for 12 weeks. A fine example of a dopplebock with a unique and diverse flavour.
Food Pairings:
For dopplebock's then you need to go with a food pairing that is rich and bold like the beer. Think about the beer's strength and flavour profile, so your wasting you time if you pair this with chicken or a salad. My pairings would be gamey and meaty. Go with venison where the caramel malty flavours can stand up to the rich flavour of the venison. The sweetness of the beer can be complemented by sweet fruit flavours, but those with a slight acidity to them, so not to overwhelm the mouth with sweet flavours.
The dish I have paired this beer with is Venison with juniper berries, sour cherry sauce and pumpkin mash.
The strength and malty characters of the beer stand up to the Venison, whilst the sweet flavours in the beer complement the pumpkin and contrasts against the acidity of the sour cherries and juniper. Allowing the mouth to feel balanced.
http://www.bbc.co.uk/food/recipes/venisonwithjuniperbe_84738
For dopplebock's then you need to go with a food pairing that is rich and bold like the beer. Think about the beer's strength and flavour profile, so your wasting you time if you pair this with chicken or a salad. My pairings would be gamey and meaty. Go with venison where the caramel malty flavours can stand up to the rich flavour of the venison. The sweetness of the beer can be complemented by sweet fruit flavours, but those with a slight acidity to them, so not to overwhelm the mouth with sweet flavours.
The dish I have paired this beer with is Venison with juniper berries, sour cherry sauce and pumpkin mash.
The strength and malty characters of the beer stand up to the Venison, whilst the sweet flavours in the beer complement the pumpkin and contrasts against the acidity of the sour cherries and juniper. Allowing the mouth to feel balanced.
http://www.bbc.co.uk/food/recipes/venisonwithjuniperbe_84738
SCORE: 3.5/5
Page: 839
Page: 839
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