Lager style casks are very interesting.  Couple of reasons I suppose:  bottom fermenting yeasts and continuing cask fermentation temperature of 50-55 degrees Farenheit.  It’s possible there are phenomena occuring similar to what happens with steam or California common beer.  You get a beer with characteristics of both lager and ale.  Anyway, Easter is a great time for bockbier so I thought this was the time to break out this cask.

“Pale malt flavors are balanced with a rich hop character and a light fruit bouquet in this seasonal spring lager. Traditional dry-hopping and extended aging give this blonde bock a distinctive flowery aroma and a potent kick. “

Prost!