From Chuckanut:
Chuckanut Brewery & Kitchen at 601 W. Holly St, Bellingham will be tapping its first Maibock on May 1st! Maibock is lighter in color, but similar in strength to the true Bock Chuckanut releases in early winter. The Maibock has been cold aging for two months, creating a slightly sweet, full-bodied palate packed with rich, bready and toffee like aromas. Chuckanut Maibock is full of malt flavors and delivers an alcohol strength of 7 percent, but dangerously smooth to drink. At the same time, Chuckanut will tap the 2015 Yule Bock for a comparison tasting of both styles of Bock. This Bock is the darker, winter Bock brewed each year at Chuckanut.
Chuckanut Brewery’s Maibock recipe was inspired by the blonde German style of spring Bock. Traditionally, every cold season would bring a new variety of Bock, with each beer carrying a different color and strength to vary in rhythm with the season. In early winter, when days were short, the body needed something more dark and nourishing, especially after a day spent in the frost. Chuckanut’s Yule Bock is tapped in November or December to celebrate the holidays and is fashioned after this winter style of Bock. By May (Mai in German), it was still too cold for outdoor activities in Germany, but since the days were becoming longer and lighter, the beer followed suit. Chuckanut’s Maibock is a golden color but still full in body with lots of malt. The Maibock pairs nicely with roasted pork, potatoes, and even desserts such as crème brulee!
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