Hofbräu Maibock was brewed for the first time: In 1614. It is a bottom-fermented beer. Even today, Munich’s oldest bock beer is still as popular as ever with its baroque, slightly oily, malty aroma in the bouquet, very full-bodied, malty-aromatic and with a velvety soft and hoppy finish. The relatively high alcohol content doesn’t do things half-way – and satisfies, especially honest beer connoisseurs.
Hop varieties – Magnum, Herkules, Perle, Select
Malts – Munich malt, light barley malt
Pairs well with – sausage and cheese, roast dishes, knuckles, goulash and desserts
Ideal drinking temperature – 8° C