When you ask for a “red beer,” very often you want a Bock.
And we could debate at length about which beers can actually be classified as red and which, instead, would be better defined as amber. But that’s not our goal today.
In fact, even when you want a “double malt,” probably if they bring you a Bock, they make you happy. And the true meaning of the expression “double malt” is the basis for some of the best discussions at the pub counter. But that’s not the point either.
What we want to share with you today, with this article from Fermento Birra, is the curiosity to discover the many nuances of a style, of German origin – and I emphasize German, not Bavarian – which can take on very different colors, alcohol gradations, and aromatic intensities depending on the area where it is produced and, above all, the time of year.
