Pax Bräu - Basalt Bock

Basalt Bock belongs to the Steinbier genus. To produce Pax Bräu Basalt Bock, local basalt stones are heated to around 800 °C over a wood fire and then added to the wort to bring it to the boil. Some of the malt sugar dissolved in the wort caramelizes on the hot stones and forms a fine layer. These caramelized basalt stones are hung in the storage tank for secondary fermentation and maturation. There, the caramelized sugar on the stones is dissolved again during secondary fermentation. It is precisely this caramel, together with the mineral notes of the stone, that gives Basalt Bock its typical and unmistakable taste.