A few weeks ago… A few months ago, rather, I got a bottle of Lazy Marmot Maibock Lager in a trade. I had no idea what it was, but I shared it with Mike and my buddy Allen. The beer was delicious, and I am glad I was able to share it with friends. On the bottle was a hang tag. I am not sure if that is what they are officially called, but that is what Sheryl said it was. Anyway, this hang tag tells more about the beer and the brewery, and I wanted to share that with you before I threw it out. Here is what the hang tag said. Fine… I just wanted an excuse to say hang tag again. Cheers!
The historically-minded among us at Grand Teton like to credit the originators of the ‘bock’ style, the people of Einbeck, in Northern Germany. The beers that gave Einbeck the nickname, ‘City of Beer,’ were first brewed in the 14th and 15th centuries. They were brewed very strong because they were sent long distances, fermenting on the way. Before long, Einbeck, pronounced Ein-bock by the southerners of Bavaria, became famous for its strong beers, which came to be known simply as ‘bocks.’
Einbeck is a beautiful medieval city, architecturally distinctive for one story-or taller-arches that grace each house. These arches allowed entry of the town brew kettle, which passes from house to house according to a lottery held each year on May 1st. A pale bock brewed to commemorate the lottery became the city’s most celebrated beer – Maibock.
Our version is squarely in the Einbeck tradition. We used Idaho 2-Row Pale along with German Vienna and CaraHell malts for a clean, slightly sweet flavor, then subtly spiced the brew with German Tradition hops. We fermented with lager yeast from a monastery brewery near Munich, and allowed it to ferment and condition for more than two months for a smooth yet crisp character.
Try Lazy Marmot Maibock as an aperitif to stimulate the taste buds, or with any flavorful fish, such as trout or salmon.”
There you have it. Wait… The back of the hang tag said, “This Cellar Reserve is bottle-conditioned. Immediately before bottling we add fresh yeast and sugar to produce secondary fermentation in the bottle. Bottle-conditioning creates natural carbonation, and a dense creamy head, & a fine layer of yeat on the bottom of the bottle.
Sounds good to me… The beer was delicious, and I hope to try more beers from Grand Teton Brewing Company in the future. Also, when we are in Munich later this year, I hope to try more of this style. Cheers!