Expletive Deleted a écrit :

I agree with the bock interpretation. Its been a long time, I wonder
which type of caramelized malt they use.

It's not just the malt : a very important factor of the typical malt
profile of bocks is the double / triple / quadruple decoction mash process.

Cheers !

Laurent


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Warning : you may encounter French language beyond this point.

.... et alors c'est chaque hiver la même chose, je blanchis, je blanchis ! Sauf le bout de la queue ! Y'a rien à faire... J'ai tout essayé, les décapants, l'eau de javel ! Reste plus que la cisaille, non ?
(F'murrr)

Laurent Mousson, Berne, Switzerland