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. “