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The stout for connoisseurs

It was a long, long time ago, that the Hofbräu Maibock was brewed for the first time: In 1614 the bottom-fermented beer specialty filled beer steins for the first time. Even today, Munich's oldest bock beer is still as popular as ever with its full-bodied, malty flavor. The relatively high alcohol content of 7.2% Vol. doesn’t do things half-way – and satisfies, especially honest beer connoisseurs.

Availability

mid-February – end of April

Brewing method

bottom-fermented

Alcohol content

7,2%  Vol.

Wort

ca. 16,6 wt%

Hop varieties

Magnum, Herkules, Perle, Select

Ideal drinking temperature

8° C

Brewing method

decoction method

Malts

Munich malt, light barley malt

Bitterness units

31 IBU

Color

copper colors

Taste

baroque, slightly oily, malty aroma in the bouquet, very full-bodied, malty-aromatic and with a velvety soft and hoppy finish

Pairs well with

sausage and cheese, roast dishes, knuckles, goulash and desserts

Allergens bottom-fermented Hofbräu Beers
Barley and barley products (cereals containing gluten) contained
Nutritional values Maibock (bottom-fermented)
Reference value for nutritional value (HGM = 100g / DLT = 100ml / PCE = Piece / PTN = Portion) 100ml
calorific value in kilojoules 237,00
bread unit 0,34
protein in g 0,72
salt in g 0,001
total fat in g < 0,1
saturated fatty acids in g < 0,1
total carbohydrates in g 4,07
carbohydrates only sugar g 0,04
volume percent 7,20