The bock beer 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 |
