Blog Tracker
09-11-2015, 08:49
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2015/11/2015-bottom-fermenting-dutch-bok.html)
There’s something I really like about the Bokbierfestival programme: it has pretty complete technical specs for the beers. OG, ABV, colour and bitterness. Dead handy for a numbers freak like me.
Which is why it’s surprising that it’s taken me so long to harvest any of this lovely data. A decade or two. What was I thinking of? With my scanner and OCR software, I had everything safely in a spreadsheet in a jiffy. Once there, I could start playing with it. As you do.
http://2.bp.blogspot.com/-RY4FoPGF8UE/VjfKW8jqn8I/AAAAAAAAYnM/K0Bty8wVwg0/s640/Bavaria_Bok_Bier_2015.jpg (http://2.bp.blogspot.com/-RY4FoPGF8UE/VjfKW8jqn8I/AAAAAAAAYnM/K0Bty8wVwg0/s1600/Bavaria_Bok_Bier_2015.jpg)
Now I’ve got the formula for converting Plato to SG coded, I can do all sorts of clever things. Well, not really, but I can flip around between the two systems. The main manipulation I’ve done is to calculate the FG and degree of attenuation. The sort of crap I’m usually – or perhaps unusually would be more appropriate – interested in.
I’ve decided to split them into two groups: top- and bottom-fermenting. When I decided on that I thought it would be a neat way of dividing the old from the new. Expecting all the examples from older breweries to be Lagers, and those from the new boys not. I was caught out by many beers falling into an unexpected group.
I’m still not sure whether I believe that Brand Dubbelbock is really top-fermented. It’s also odd that some breweries with multiple Boks – Oldskool and Pelgrim, for instance – have examples that are both top- and bottom-fermented. So I’m not totally sure what my split has achieved.
I’ve excluded beers explicitly called Dubbelbok, though have left in ones whose gravity is in the right range (>18º Plato) but are just called Bok.
Though it’s nice to have a number for bitterness, the table demonstrates how careful you have to be with such figures. Of the traditional Boks, Grolsch looks on paper the most bitter. Yet I know from experience the opposite is true. Grolsch Bok in undrinkably sweet, coming over more like an Imperial Oud Bruin, full of artificial sweetener.
Overall, the average is very much like the classic Bok spec: 16 to 16.5º Plato, 6.5% ABV. Quite a few beers are on the pale side. I’d consider anything under 40 to be struggling to fit the style. I thought there were actually rules about the colour and OG in Holland for autumn Bok.
That’s me done, so here’s the table:
2015 Bottom-fermenting Dutch Bok
Year
Brewer
Beer
OG Plato
FG Plato
ABV
App. Atten-uation
Colour (EBC)
bitterness (EBU)
2015
Alfa
Alfa Bokbier
16.5
4.50
6.50
73.98%
47.5
26
2015
Amstel
Amstel Bock
16.5
3.58
7.00
79.39%
70
28
2015
Bavaria
Bok
16.5
4.50
6.50
73.98%
75
26
2015
Bekeerde Suster
Gewaeghde Bock
16.5
4.50
6.50
73.98%
60
26
2015
Budels
Herfstbock
16.0
3.96
6.50
76.41%
2015
Christoffel (H)
Christoffel Bok
20.3
6.21
7.80
71.02%
70
30
2015
De Leckere
Rode toren
16.1
4.07
6.50
75.88%
53
30
2015
De Noordt
Nooriit Bok
16
3.04
7.00
81.93%
45
25
2015
Emelisse
Emelisse Herfslbock
16.5
4.50
6.50
73.98%
45
17
2015
Grolsch
Grolsch Herfstbok
16.5
4.50
6.50
73.98%
70
30
2015
Groningse Bierbrouwerij (H)
Grunn Bock
17.0
4.11
7.00
77.02%
100
40
2015
Huttenkloas (H)
Winterbock
17.0
3.20
7.50
82.19%
46
30
2015
Kaf en koren (H)
De rook van Rotterdam
16.6
4.61
6.50
73.49%
43
35
2015
Koperen Kat
Delltse Donderslag
15.4
2.41
7.00
85.17%
45
43
2015
Maallust
Landloperbock
16.5
4.13
6.70
76.13%
62
32
2015
Mommeriete
Mommeriete Rookbock
16.5
4.13
6.70
76.13%
60
32
2015
Muifelbrouwerij (H)
D'n Ossebock
16
3.04
7.00
81.93%
35
25
2015
Oedipus
Speciale Bock
19
6.26
7.00
68.63%
35
25
2015
Oersoep
Sexy motherbocker
16
3.04
7.00
81.93%
35
2015
Oldskool (H)
Reinheitsgebok
19.5
4.98
8.00
75.88%
44
50
2015
Pelgrim
Pelgrim Bockbier
16.6
5.53
6.00
68.11%
70
30
2015
Sallandse landbrouwerij
Bokkige Theodorus
17
3.20
7.50
82.19%
46
30
2015
Scheveningen
Scheveninger Herfstbock
16.5
4.50
6.50
73.98%
65
30
2015
Sint Jutternis
Tilburgs bock 2015
16.7
3.98
6.90
77.32%
2015
Spierbier
Gespierde bock
16
4.16
6.40
75.19%
24
25
2015
Wispe brouwerij
Wispe bock
17
4.11
7.00
77.02%
57
30
2015
Zeven Deugden
Bock en Sprong
18
4.27
7.50
77.50%
34
30
2015
Gulpener
Gulpener Herfslbock
16.5
4.50
6.50
73.98%
Average
16.83
4.20
6.86
76.37%
54.23
30.40
Source:
Bokbierfetival programme 2015, pages 24 - 28.
(H) means contract brewed.
I wish I could be arsed to go through th 20-odd Bokbierfestival programmes I have to pull out the full historic data. But I've other more urgent bollocks, let alone the arsing.
Top-fermenters next time.
More... (http://barclayperkins.blogspot.com/2015/11/2015-bottom-fermenting-dutch-bok.html)
There’s something I really like about the Bokbierfestival programme: it has pretty complete technical specs for the beers. OG, ABV, colour and bitterness. Dead handy for a numbers freak like me.
Which is why it’s surprising that it’s taken me so long to harvest any of this lovely data. A decade or two. What was I thinking of? With my scanner and OCR software, I had everything safely in a spreadsheet in a jiffy. Once there, I could start playing with it. As you do.
http://2.bp.blogspot.com/-RY4FoPGF8UE/VjfKW8jqn8I/AAAAAAAAYnM/K0Bty8wVwg0/s640/Bavaria_Bok_Bier_2015.jpg (http://2.bp.blogspot.com/-RY4FoPGF8UE/VjfKW8jqn8I/AAAAAAAAYnM/K0Bty8wVwg0/s1600/Bavaria_Bok_Bier_2015.jpg)
Now I’ve got the formula for converting Plato to SG coded, I can do all sorts of clever things. Well, not really, but I can flip around between the two systems. The main manipulation I’ve done is to calculate the FG and degree of attenuation. The sort of crap I’m usually – or perhaps unusually would be more appropriate – interested in.
I’ve decided to split them into two groups: top- and bottom-fermenting. When I decided on that I thought it would be a neat way of dividing the old from the new. Expecting all the examples from older breweries to be Lagers, and those from the new boys not. I was caught out by many beers falling into an unexpected group.
I’m still not sure whether I believe that Brand Dubbelbock is really top-fermented. It’s also odd that some breweries with multiple Boks – Oldskool and Pelgrim, for instance – have examples that are both top- and bottom-fermented. So I’m not totally sure what my split has achieved.
I’ve excluded beers explicitly called Dubbelbok, though have left in ones whose gravity is in the right range (>18º Plato) but are just called Bok.
Though it’s nice to have a number for bitterness, the table demonstrates how careful you have to be with such figures. Of the traditional Boks, Grolsch looks on paper the most bitter. Yet I know from experience the opposite is true. Grolsch Bok in undrinkably sweet, coming over more like an Imperial Oud Bruin, full of artificial sweetener.
Overall, the average is very much like the classic Bok spec: 16 to 16.5º Plato, 6.5% ABV. Quite a few beers are on the pale side. I’d consider anything under 40 to be struggling to fit the style. I thought there were actually rules about the colour and OG in Holland for autumn Bok.
That’s me done, so here’s the table:
2015 Bottom-fermenting Dutch Bok
Year
Brewer
Beer
OG Plato
FG Plato
ABV
App. Atten-uation
Colour (EBC)
bitterness (EBU)
2015
Alfa
Alfa Bokbier
16.5
4.50
6.50
73.98%
47.5
26
2015
Amstel
Amstel Bock
16.5
3.58
7.00
79.39%
70
28
2015
Bavaria
Bok
16.5
4.50
6.50
73.98%
75
26
2015
Bekeerde Suster
Gewaeghde Bock
16.5
4.50
6.50
73.98%
60
26
2015
Budels
Herfstbock
16.0
3.96
6.50
76.41%
2015
Christoffel (H)
Christoffel Bok
20.3
6.21
7.80
71.02%
70
30
2015
De Leckere
Rode toren
16.1
4.07
6.50
75.88%
53
30
2015
De Noordt
Nooriit Bok
16
3.04
7.00
81.93%
45
25
2015
Emelisse
Emelisse Herfslbock
16.5
4.50
6.50
73.98%
45
17
2015
Grolsch
Grolsch Herfstbok
16.5
4.50
6.50
73.98%
70
30
2015
Groningse Bierbrouwerij (H)
Grunn Bock
17.0
4.11
7.00
77.02%
100
40
2015
Huttenkloas (H)
Winterbock
17.0
3.20
7.50
82.19%
46
30
2015
Kaf en koren (H)
De rook van Rotterdam
16.6
4.61
6.50
73.49%
43
35
2015
Koperen Kat
Delltse Donderslag
15.4
2.41
7.00
85.17%
45
43
2015
Maallust
Landloperbock
16.5
4.13
6.70
76.13%
62
32
2015
Mommeriete
Mommeriete Rookbock
16.5
4.13
6.70
76.13%
60
32
2015
Muifelbrouwerij (H)
D'n Ossebock
16
3.04
7.00
81.93%
35
25
2015
Oedipus
Speciale Bock
19
6.26
7.00
68.63%
35
25
2015
Oersoep
Sexy motherbocker
16
3.04
7.00
81.93%
35
2015
Oldskool (H)
Reinheitsgebok
19.5
4.98
8.00
75.88%
44
50
2015
Pelgrim
Pelgrim Bockbier
16.6
5.53
6.00
68.11%
70
30
2015
Sallandse landbrouwerij
Bokkige Theodorus
17
3.20
7.50
82.19%
46
30
2015
Scheveningen
Scheveninger Herfstbock
16.5
4.50
6.50
73.98%
65
30
2015
Sint Jutternis
Tilburgs bock 2015
16.7
3.98
6.90
77.32%
2015
Spierbier
Gespierde bock
16
4.16
6.40
75.19%
24
25
2015
Wispe brouwerij
Wispe bock
17
4.11
7.00
77.02%
57
30
2015
Zeven Deugden
Bock en Sprong
18
4.27
7.50
77.50%
34
30
2015
Gulpener
Gulpener Herfslbock
16.5
4.50
6.50
73.98%
Average
16.83
4.20
6.86
76.37%
54.23
30.40
Source:
Bokbierfetival programme 2015, pages 24 - 28.
(H) means contract brewed.
I wish I could be arsed to go through th 20-odd Bokbierfestival programmes I have to pull out the full historic data. But I've other more urgent bollocks, let alone the arsing.
Top-fermenters next time.
More... (http://barclayperkins.blogspot.com/2015/11/2015-bottom-fermenting-dutch-bok.html)