[IBU] Bockfest

[Andrew Couch]

I saw this same procedure at the Bierkulinarium in Aigen-Schlägl, Austria.
The beer was Gestacheltes Bockbier. There the owner and biersommelier
Charles Schiffner described the ideal characteristics of a beer intended for
caramelizations. He said it must have a high level of residual sugars to
caramelize. He also suggests that it be low in initial aroma so as not to
interfere with the caramelization flavors and aromas.

The hot iron rested on a stand that put the tip just within the flame of a
blowtorch. He had two, so each could maintain the proper temperature. The
sugar in the beer immediately surrounding the iron quickly caramelizes, but
the iron does not impart enough heat to the beer to warm it above cellar
temperature, let alone shatter the glass. It does, however, free a good
amount of CO2, so there is a warm, thick, creamy, caramel head formed. Watch
out! Make sure to drink about a third of the bock beforehand so there is
enough room in the glass to contain the head.

The end result is still a sweet alcoholic bock, but now the predominant
flavor is the strong caramel and some burnt. The palate is also more creamy,
and any sharp notes are hidden. Like I said, the head is warm but the beer
is still quite cold.

Andrew Couch
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