Archive for the ‘Bread’ Category

It is way too hot in the house today, but we’re baking anyway.


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My first experience with this Bavarian “liquid bread” was in 1973 and involved a late night trip to the Bahnhof with my buddy Reginald, six half-litre bottles of Salvator doppelbock, and a crippling hangover.

Bock is a strong lager which has its origins in the Hanseatic town of Einbeck, Germany. Bocks have a long history of being brewed and consumed by Roman Catholic monks in Germany. During the spring religious season of Lent, monks were required to fast. High-gravity Bock beers are higher in food energy and nutrients than lighter lagers, thus providing sustenance during this period. 


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