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Bock-Damm
Bock-Damm BOCK-DAMM IS A BLEND OF THREE DIFFERENT TYPES OF MALT
ROASTED MALT

Dry malt barley grains are roasted at between 200ºC and 220ºC, giving Bock-Damm its distinctive colour and its toasted aroma and taste, with hints of cocoa and coffee.

CARAMEL MALT

Caramel malt is obtained by kilning green, un-dried, malt barley at between 60ºC and 75ºC, which creates semi-liquid sugars within the grains. These grains are then kilned again, at between 150ºC and 180ºC, which caramelises the sugars and gives the malt flavours that are reminiscent of caramel, raisins and honey.

PILSNER MALT

Pilsner malts are what are usually found in lagers, that provide the sugars for fermentation and give the beer a slightly, cereal taste. These are the lightest coloured malts. This is because the grains are toasted at very low temperatures and for a shorter time than other malts.

THREE
DIFFERENT MALTS.
INFINITE DIFFERENT
FLAVOURS.
Bock-Damm
Bock-Damm
BOCK-DAMM.
BLACK MUNICH
1888

Born in Einbeck, confirmed in Munich.
In the 14 th century, the town of Einbeck became famous for its excellent quality beers. Munich could not compete with them, until Duke Maximilian I decided to set up his own brewery with the master brewer from Einbeck, Elias Pichler. His job was to transfer all the brewing knowledge from Einbeck to Munich, which ended up being the benchmark for this style of beer.

Bock-Damm
AUTHENTIC
RECIPE
100%
NATURAL
INGREDIENTS
Bock-Damm

5.9%Alcohol by Volume

14.4%Original Gravity

25IBU

85Colour

Black
Colour
Type of beer