By freezing an upper-fermented bock beer, a mighty, bright ice bock develops. This is then stuffed with hop and our legendary Iced IPA is created. This years version no. 14 is made with Cashmere hop from the USA which brings melon and tangerine flavors into the beer. For no. 15 we came up with the idea to put the frozen out IPA into a Porto Tawny port wine barrel for aging.

 

Dry-hopping

After five weeks of lagering, this beer undergoes a freeze distillation process where the water is extracted. From there, the newly created ice bock is dry hopped, meaning it is combined with fresh hops in a lager tank and left for weeks to develop and absorb the wonderful hop aromas.

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Previous versions:

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• aged in a Porto Tawny port wine barrel (available version)

• Cashmere hop from the USA (available version)

• Mühlviertler "Purple Mango" hemp

• Australian "Vic Secret" hop

• New Zealand "Nelson Sauvin" hop 

• Mühlviertler Cascade hop

• Mühlviertler Aurora (DH)

• Mühlviertler Aurora (PE)

• American Amarillo hop

• Hallertauer Ariana (Wethop)

• Hallertauer Bavaria Mandarin (DH)

• Hallertauer Relax (PE)

• Hallertauer Hüll Melon (PE)

• Mühlviertler  Saphir (DE from a 2 year plant) 2013

• Mühlviertler  Saphir (DE from a 1 year plant) 2012

• Various vintage versions matured in whisky barrels

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DH = Cone hops (“Doldenhopfen” in German)

PE = Pellets

 

With hops, each processing method lends the hops specific characteristics. With cone hops more of the hop oils are extracted, making the beer more balanced and less intense.

With pellets, more hop resin is preserved, thus making them more robust and aggressive.

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