Bierstacheln, or 'beer spike' in German, is an ancient technique dating back over 400 years where hot pokers are inserted into dark beers. This process releases rich aromas and flavors, such as chocolate and caramel, by enhancing the Maillard reaction that occurs when sugars are heated. Ideal for beers like stouts and porters, this technique not only releases aroma compounds but also creates a creamy foam as carbon dioxide escapes. Bierstacheln has become a way to elevate the drinking experience, especially in colder months.
The practice of bierstacheln, or bock poking, enhances warm dark beers' aromas, like chocolate and caramel, resulting in a unique brewing experience.
Bierstacheln unlocks the rich flavors of dark beers through heat application, allowing for a sensational release of aromas and creamy foams from the brew.
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