Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.

The BJCP does not allow the full textual descriptions to be included in other publishings, go to Traditional Bock on their site for details.

 

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