Gansett Bock Featured In The Wall Street Journal

From the Wall Street Journal - FOOD & DRINK APRIL 2, 2011 Half Full: Bock In Like a Goat Rock the bock and celebrate spring...

Gansett Bock Featured In The Wall Street Journal

From the Wall Street Journal - FOOD & DRINK

APRIL 2, 2011

Half Full: Bock

In Like a Goat

Rock the bock and celebrate spring with a beer that can shoulder the seasons

Rainy one day, radiant the next, spring is a tough season to stock a fridge around. What you need is a beer strong enough to shake lingering winter doldrums but crisp enough to feel light and celebratory come the first glimmers of summer. You need a bock.

Smooth, clean and potent, bock has always been a springtime beer. First brewed in the north German town of Einbeck, they were made in the winter and cracked open around April. ("Bock" is German for goat’a reference to the beer's alcoholic kick, perhaps, and also not a far cry, sonically, from Einbeck. At least not after a pint or two.)

During pre-Easter fasting, 17th-century Munich monks brewed an especially dark, strong bock to keep the hunger pangs at bay and, presumably, to lighten the repentant mood. They dubbed it Salvator. Nowadays, a goat on the label means the beer isn't just a Lenten loophole, but a good all-rounder to have on hand, no matter what the weather.

’William Bostwick

Narragansett Bock

When it's finally time to celebrate winter's passing, get outside and crack open one of these. The 'Gansett bock is creamy and refreshing, topped with a hefty, bone-white head and an aroma of buttermilk biscuits. Plus, in a tall-boy can, it's perfect for picnicking. 6.5% ABV

Click here to read the full article on WSJ.com.

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