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Only in Texas would a spring seasonal be released in January

HOUSTON, January 29, 2010 – In Texas, if you blink you might miss the little bit of winter that Mother Nature brews up. The same can be said about Saint Arnold Winter Stout, which is already being replaced by Saint Arnold Spring Bock after a few short weeks. Saint Arnold Brewing Company (www.saintarnold.com), the oldest craft brewery in Texas, reports brisk sales of Winter Stout exhausted supplies, prompting the brewery to accelerate the schedule for releasing Spring Bock.

The bock style, which originated in Germany, was historically brewed in the fall, in part because that was when barley and hops were at their peak. Before refrigeration, the beer was kept in cool caves all winter and then tapped in the spring.
 
Saint Arnold Spring Bock is brewed in the German style, with a full two-month aging period. At 7% alcohol by volume, it is a big, deeply flavored lager. The aging creates a smooth, malty taste with a hint of sweetness. It is brewed using five different types of malt, including 2-row pale malt from Germany, as well as specialty malts from Belgium.

“By law in Germany, to call a beer a bock it must be brewed to a high starting gravity and thus to a high alcohol content. Our beer follows these guidelines,” said Brock Wagner, founder and brewer at Saint Arnold Brewing Company. “Not all beers in this country that use the term “bock” adhere to the German definition. Saint Arnold Spring Bock is true to the bock style.”

Best consumed at 40 degrees Fahrenheit, Saint Arnold Spring Bock pairs exceptionally well with roasted chicken, goulash, and grilled game. It is now available on tap and in 12-ounce bottles sold in six-packs and cases throughout Texas.