bock dunkel

While in summer we crave light dishes from the Mediterranean cuisine, in the colder, less comfortable half of the year we crave hearty, nutritious dishes. Roasts, steaks, stews and carbohydrates are booming between October and April. One of our favorites in cold, damp, drizzly weather is the classic rump steak. The fine meat from the back of beef is particularly flavorful and juicy due to its marbling. We sear the good piece on both sides in oil enriched with herbs and garlic and add a few more flakes of butter before the meat goes into the oven. We serve this with a creamy sauce made from dark beer, beef broth and red onions as well as grooved fries and a side dish of lamb’s lettuce tossed in lemon vinaigrette.

The perfect beer for this feast (and all other strong dishes) is the dark bock beer from the Rothenbach brewery. The Aufsesser Brewery makes a down-to-earth strong beer that is brewed with dark Munich malt and caramel malt and refined with thespalter Perle hop variety. The delicacy has 6.5% alcohol content and a compact, malty character. The hazelnut-brown brew brings full-bodied notes of delicately melting chocolate, bitter hops and full-bodied grain to the tongue. Bock beer harmonizes wonderfully with the flavor components of hearty dishes and makes every meal a culinary pleasure.