Karlos Knott

karlos@bayoutechebrewing.com

In deeply Catholic South Louisiana, practically everyone has given up a guilty pleasure for Lent.

Beginning Ash Wednesday, friends and neighbors of mine have vowed to abstain from everything from cigarettes, chocolate, alcohol and beer, swearing off sodas, sweets and sugar, use of Twitter and Facebook, eating meat or drinking coffee. It’s going to be a long 40 days for some folks. My brother always gives up giving up things, maybe not much of a sacrifice as some, but at least it is one he can reliably keep.

Have you ever considered giving up all food for Lent? Lent celebrates the 40 days that Jesus spent fasting in the desert. During the Middle Ages, emulative German monks ate nothing for the whole of the Lenten fast. No boiled crawfish, gumbo, rice and gravy, boudin, gratons, jalapeno sausage cheesebread, no salad, no sweet dough pies — they ate nothing.

How did they survive? By guzzling large quantities of a filling, calorie rich beer!

German monks in the town of Einbeck brewed an especially sustaining beer, rich with nutrients (and alcohol) to sustain them during their long days of fasting. This beer became known as Bock, which was somewhat a contraction of their town’s name, Einbeck. Years later, after finding that the Bock was leaving them a bit unsatiated during their fasts, the monks developed an even stronger variant known as Doppelbock, meaning double Bock. This beer was so laden with “nutrition” that some of the merrier monks nicknamed it “liquid bread.”

Then again, these beers were so tasty and boozy that a few of the more virtuous monks began to question if they were contrary to the spirit of Lenten penance. As devout Catholics, they chose to consult the Pope for approval of the practice. On their journey to the Vatican, however, the beer was exposed to some unseasonably hot weather which caused the beer to spoil and become very sour. When the pope drank some, he was so disgusted by the spoiled beer that he instantly deemed it an excellent Lenten penance.

Ah, the mysteries of faith.

About this time every year, there is a story or two in the news about a devout Catholic homebrewer or beer lover who, giving up food for Lent subsists entirely on Bock beer for 40 days. After consulting with their wives, who calls them idiots, they contact their doctors. The doctor tells them it’s possible, if they bulk up weight-wise just before the fast and make pretty regular check-up visits over the ensuing 40 days. And drink beer, a lot of Bock beer.

Then they ask their employer if they can drink two very boozy beers every workday for lunch for the next 40 days. Those lucky enough with a boss who’s really cool, or with one who just does not know any better gives them permission to drink away.

Around Good Friday, you’ll see a few stories of the Bock drinkers who’ve made it through the entirety of Lent on this strong German beer and nothing else. They’re a bit thinner, but on the other hand they have grown in their faith. No one ever thinks to interview the guy’s liver though, an organ that I’m sure is glad the Bock-fueled fast is over.

A true German Bock is pretty easy to find this time of year because of its history and association with springtime; quite a few are imported to the United States. One of my favorites is Salvator Doppel Bock. Salvator means Savior, and it was one of the original monastic Doppelbocks, brewed by the Paulaner brewery in Munich. This beer is seriously good — it tastes of hints of toffee, Steen’s syrup and dark rum with just enough hops to balance the sweetness. The body is fat, round and smooth with a short semisweet finish — a perfect foil to help you ignore what you’ve given up for Lent.

Several American breweries craft domestic versions that are quite nice. Abita’s Mardi Gras Bock is a favorite, but it quickly gets hard to find after Fat Tuesday. St. Arnold’s Spring Bock is perfect for this time of year. St. Arnold is the patron saint of brewing, and this beer is an authentic, German-style Bock that celebrates the coming of spring. Brewed in Houston Texas, it's a big, deeply flavored lager that has been aged to create a smooth, malty taste with a hint of sweetness. A light addition of German hops balances the malt flavor. I’ve seen a few bottles already hitting the shelves — get a six-pack to go with the Lenten seafood po'boy you’re going to order this Friday.

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Times of Acadiana