Hofstetten has unveiled something quite exciting. Based on the Heller Bock recipe but with a few new and exciting twists… This go around they are not using the traditional bottom-fermenting yeast but a top-fermenting ale yeast plus copious amounts of Austrian Muehlviertel Sapphire hops! But the changes do not end there.
After five weeks of lagering the “Heller Bock Ale” is then frozen down, several times actually. Each time the forming ice crystals are removed. As the frozen water content is removed the remaining liquid becomes richer, sweeter and more alcoholic (as water freezes long before alcohol will). This is, of course creates what we know as an “eisbock” or “ice bock”.
After the freezing part is complete, the new beer now known as “G’Froren’s Heller Bock Ale” is dry-hopped. Of course, they could’ve dry hopped the whole batch, but three different versions were created, with three different dry-hopping treatments: One with Austrian “Muehlviertel Aurora”, one with “Hallertauer Bavarian Mandarin” and finally one with ” Muehlviertel Sapphire.” Each batch was dry-hopped for roughly 6 weeks.
And voila: The “G’Froren’s Ice Bock IPA” has been born. A beautiful inventive re-interpretation of a classic lager.
Each version will bring different aromatics in play. In order for all flavor and aroma compounds to have an opportunity to shine at their brightest we decided to fill the “G’Frorens” in true English casks!
Which one is the most celebrated one? Check out the bars and pubs in your greater area that will receive & tap one of these special casks shortly!