bockor-brewery-brouwerij-brasserie

Bockor

Brouwerij Bockor 
sinds 1892
website: http://www.bockor.be

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Omer 1/3

Bockor
751
Weight: kg

Pale&Amber-Ale : Blonde/Golden

Silver OMER. Traditional Blond

By Brouwerij Bockor

OMER. traditional blond is made of excellent summer malted barley from the Loire region (France) and pure water. During the brewing process sugars are liberated that will serve later to nourish the yeast. During the cooking process 3 varieties of hops from Germany, Slovenia and the Czech Republic are added to give the beer the specific aroma and bitterness.

After this cooking the top-fermenting yeast is added. The top fermentation process lasts 4-5 days at about 20°C. This yeast gives the beer its fruity and full-flavoured character.
After this main fermentation the beer is lagered for 3 weeks at 0°C.
Then the beer is filtered. Fresh yeast and sugar are again added to engine the refermentation after the beer is being bottled. This refermentation goes on for 14 days at a high temperature of 25°C. Here the sugars are transformed into alcohol and carbon dioxide. They give the beer the nice head while pooring. Finally the beer needs to rest for 3 weeks.

Enjoy OMER. traditional blond by drinking it as fresh as possible. Store the bottles somewhere cool, and away from direct light.

Bockor pils 1/4

Bockor
254
Weight: kg

Barley, semolina, fine hops and water are the ingrediënts for the lager wortThis wort, Bockor-specific, gets semened with an typical brewery low yiest.  

After the yiest period of approximately ten days, where the typical flavour package of our lager is determined, the young beer is cooled down to 0°C and gets it through a maturization of 3 weeks.

By a double filtration, Bockor gets its golden colour and its clearness.

Bockor has a nice foam head when the beer is poured professionally in a clean, degreased glass. The smell has a nice touch of hops and a subtle bitterness.

Omer 3/4

Bockor
753
Weight: kg

OMER. traditional blond is made of excellent summer malted barley from the Loire region (France) and pure water. During the brewing process sugars are liberated that will serve later to nourish the yeast. During the cooking process 3 varieties of hops from Germany, Slovenia and the Czech Republic are added to give the beer the specific aroma and bitterness.

After this cooking the top-fermenting yeast is added. The top fermentation process lasts 4-5 days at about 20°C. This yeast gives the beer its fruity and full-flavoured character.
After this main fermentation the beer is lagered for 3 weeks at 0°C.
Then the beer is filtered. Fresh yeast and sugar are again added to engine the refermentation after the beer is being bottled. This refermentation goes on for 14 days at a high temperature of 25°C. Here the sugars are transformed into alcohol and carbon dioxide. They give the beer the nice head while pooring. Finally the beer needs to rest for 3 weeks.

Enjoy OMER. traditional blond by drinking it as fresh as possible. Store the bottles somewhere cool, and away from direct light.

Kriek Max 1/4

Bockor
464
Weight: kg

Responding to the continuous consumer demand for stronger flavoured cherry beers, Bockor has launched the Kriek Max to give a new impulse to the cherry segment of the beer market.

Kriek Max occupies another position on the beer market than the traditional Jacobins Kriek, as it has a lower alcohol content of 3.2%. Kriek Max furthermore contains no less than 25% of cherries and consequently offers a sweeter, even fuller flavour.

Kriek Max is made from a mixture of bottom-fermented and spontaneously fermented beer (also called foeder beer). The perfect combination of cherries, natural juices and aromas on the one hand and the basic beer on the other hand lends this kriek not only its excellent flavour, but also its pleasant smell.

The base concept “more flavour” is clearly linked to the word “max” suggesting maximum flavour and thus creating a clear product image.
Its clear, dark red colour and its fruity character appeal to many consumers.

Served in its own tulip glass with an elegant stem, Kriek Max is a true delight for real kriek beer lovers!

Rose Max 1/3

Bockor
467
Weight: kg

In March 2009 brewery Bockor expands its range of lager and fruit beers with Rosé Max.

Rosé Max completes the existing range of Max beers (Kriek Max, Passion Max and Framboise Max). This beer contains 4,5% vol. alc, is based on wheat beer, composed of 70% of malt and 30% of wheat and is enriched with natural raspberry juice and natural aromas.

The beer has a clear and red colour. The refreshing and fruity flavour and the sweet raspberry aroma make you long for a hot and long summer! Consumers who prefer light and easy drinking beers will certainly love Rosé Max.

They have two reasons to try it: it's a new delicious beer with the quality guarantee of the Max range.

Framboos Max 1/4

Bockor
465
Weight: kg

The basic ingredient of our Framboise Max is wort made of wheat and malted barley.

This wort is first boiled and then transported to the brewery’s open cooling vessel to cool down. Afterwards it spontaneously ferments in big oak barrels.

This spontaneous fermentation in big oak barrels gives the beer its refined flavour and aroma.

After 18 months this lambic beer is blended with young lambic beer, and raspberries and raspberry juice is added.

This fruity-sweet mixture of raspberries and lambic beer lends our Jacobins Framboise its refined and delicate flavour.

Gueuze Jacobins 1/4

Bockor
460
Weight: kg

The basic ingredient of our Jacobins Gueuze is wort made of wheat and malted barley.

After it has cooled down in the cooling vessel, the wort spontaneously ferments in big oak barrels.

During this fermentation process the flavour evolves considerably. 18 to 24 months later we finally obtain the lambic beer. 

This matured lambic beer is then blended with younger lambic beer to obtain our Jacobins Gueuze. With its light amber colour and rounded sour-sweet flavour it definitely appeals to real Gueuze lovers.

Serve in a typical gueuze glass.

Cuvee des Jacobins 1/3

Bockor
403
Weight: kg
Cuvée des Jacobins Rouge is a Flemish Sour Ale, red in color with a beguiling balance of malty sweetness and acidic sharpness. It is made from spontaneously fermented and barrel-aged beer of at least 18 months in age. The beer is cooled overnight in a large, shallow metal vessel called a coolship and then fermented and aged in large oak foudres which are made in France and assembled on-site at Bockor.

Bellegems witbier 1/4

Bockor
10779
Weight: kg

'Witbier' is still a tradition in the beer range and many beer lovers appreciate the authentic character of the white beers. That's the reason why Bockor Brewery has his own white beer since march 2008.

Bellegems Witbier is made by the traditional recipe of a white beer: a perfect harmony between barley and wheat. The wheat gives the beer its light colour. While cooking the wort, hops and specific herbs are added. After the cooking process, the sterile wort is being cooled and fresh yiest is added. The high fermentation is the base of the fruityness in the whitebeer and the spicy aroma's result in its fresh character.

After fermentation the beer is lagered and matured. This is to not loose the cloudyness in the beer. After that the beer is not filtered but suger and fresh yiest is added to be filled in bottles. For 2 weeks, the beer has to rest in hot chambers for the process of refermentation. The final smell and taste results from this process.

Blauw 1/3

Bockor
244
Weight: kg

Blauw is an 'export beer', a beertype of low fermentation that was popular in the 80's 

"Blauw" is brewed with natural basics: water, barley, hops and yiest. Without addition of any conservings, BLAUW has to be consumed as fresh as possible. 

This beer has his own styled glass, however real BLAUW drinkers drink it in the bottle.

 

VanderGhinste Oud Bruin

Bockor
BOC-Oud Bruin
Weight: kg

Originally called "Ouden Tripel", this ancient West Flanders Brown beer has found a new élan as a regional specialty under its current name: "VanderGhinste Oud Bruin".

The main ingredients of our Vanderghinste Oud Bruin are malted barley, wheat, hops, water, and caramelized malts. These are used to brew a bottom-fermented beer.

Blending this beer with lambic beer aged in oak for 18 months results in this specific West Flanders Brown beer. Its typical flavour is characterized by a well-balanced, hardly noticeable sourness.

This first flavour impression is soon followed by a second pleasant discovery: a slight bitterness followed by a hint of sweetness.