Picked up a six of Anchor Bock.
Pretty tastey beer. Translucent black in color with a dark brown head, very roasty in both aroma and taste. Not a lot of malt flavor to speak of.
In short, apart from the goat on the label, nothing at all like a bock. A pretty reasonable schwartzbier, though.
You've almost described Shiner Bock here, haven't you?
Har har.
No, Anchor's only similarity to Shiner is non-bockness. Shiner suffers from the additional misfortune of not being similar to *any* good beer style.
Presumably minus the corn, and with some actual roasty character. (Unless Shiner Bock has changed in the past couple years.)
I've heard that "Anchor Bock (or at least one version of it) doesn't have the strength or even the lager yeast of a bock! It's really a brown ale, supposedly.
Also, does anyone know if it's true that the Anchor Steam is now really an ale, made with an ale yeast according to standard ale-making procedures?
It's always been made with an ale yeast. The distinction was that it was fermented at cooler-than-typical temperatures for ale yeasts.
-Steve
messagenews: snipped-for-privacy@l53g2000cwa.googlegroups.com...
Are you sure about that? I thought Anchor Steam was originally the other way around (lager yeasts, ale temperatures).
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