Hofstettner - Granitbock Eis

In the brewhouse from 1929, beer brewing is still a craft. The beer ferments in open granite vessels and is caramelized with glowing granite stones before it disappears into the depths of the storage cellar for over six months to rest and mature. Then the granite bock would be ready to be bottled or further refined in another step. Brewing Eisbock means freezing out the water content of the beer in ice, thus refining the granite bock and creating the EIS-Bock. This process requires low temperatures, typical of the Mühlviertel winter. The water collects in the ice, while the liquid concentrate increases not only in alcohol, but also in residual extract, original wort, and flavor. The color shimmers enticingly deep red against the light. The nose is seduced by the gentle smokiness of a fireplace and hidden raspberry notes. On the palate, a delicate chili spiciness is quickly extinguished by the full and oily body. Roasted caramel dominates, transitioning into a herb conglomerate of sage, rosemary, and a hint of mint. The finish is long-lasting, pleasantly alcoholic with a fresh spiciness.