Baumburger - Heller Bock

After an elaborate brewing process - which we have been using for centuries in Baumburg for bock beer - the brew with bottom fermented yeast is fermented cold, very cold. After a main fermentation period of over 16 days, the goat is pumped into the historic cellars of the former monastery and has to mature there for six months to develop its fine taste. The Baumburg Helle Bock stands in the limelight with its slight golden haze and rich, firm foam. The pleasant marzipan notes are accompanied by a fine malt sweetness, which develop a full mouthfeel. The buck presents itself mild and full of character at the same time.