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For several years now, Local Beet Editor-in-Chief Rob Gardner has been all over me to do an article about bock beers. Make no mistake about it – bock and its variants are nice, malty beers, but they’re not particularly popular these days. (IPA – India Pale Ale – and other hoppy ales are the most popular styles among American craft brewers these days, although sour and barrel-aged beers are coming on strong.) When I was growing up, my Dad told me – and it’s an oft-repeated rumor – that bock beers were made by cleaning out the dregs from the fermenters at the end of the brewing season. He was great at fabricating and/or enhancing stories. On that particular point, though, he was dead wrong. It’s mainly the choice of malts (including some malts with a higher toasting level), plus the yeast, that determine a bock beer. Read the full article

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