recipe
  • 50 CL.
  • Bock²

Bock²

50 CL.
Can be served with game, cheese, desserts, as well as rich, spicy meat dishes.

LIGHT STRONG
SWEET BITTER
BEER TYPE
Bock
ALCOHOL
7,2% VOL.
APPEARANCE
Deep-red colour with a thick white foam collar.
AROMA & TASTE
Aroma of dark malts, caramel and vinous alcohol. Bock2 has a good, full-bodied taste, recognised by its malty, caramelised notes.
TEMPERATURE
Recommended for ultimate enjoyment: 7° C. Store in a cool, dark place.
INGREDIENTS
Water, malted barley, carbon dioxide and hops.
HISTORY
Bock beer originally comes from the town of Einbeck in northern Germany. Strong, good beers were made here already in the Middle Ages. The beer became very popular in Bavaria and eventually became known as bock beer.

Nutritional content per 100 ml

Energy 235 kJ / 56 kcal

Total fat 0 g

- where of saturated 0 g

Total carbohydrate 3.3 g

- where of sugars 0 g

Protein 0.8 g

Salt 0.03 g

GB paté

With fried mushrooms and bacon

For 4 persons

 

700g pork liver

600g lard

100g flour

4 dl whole milk

1 dl GB beer

60g anchovy

1 egg

1 large onion

1⁄4 teaspoon salt

1⁄4 teaspoon pebber

1⁄4 teaspoon ground allspice

1⁄4 teaspoon ground carnation

 

Some fresh mushrooms and bacon for decoration

 

Cleans the liver for veins and cut it. Free the lard from the rind and cut it to smaller pieces. Liver, lard and achovies should go through a mincer twice. Cut og tear the onion and stir it into the forcemeat. Stir flour and spices, thereafter milk, beer and egg in the forcemeat. Put the forcemeat in a greased form and bake it for approximately 1 1/2 hours on 160 ̊ celsius.

 

Fry the bacon at low heat. Use the fat from the bacon to fry the mushrooms in.

 

All of this can be done in advance to be heated later on.

 

 

 

 

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