Belly Up Get bock in the saddle again

Bock is a German-style beer traditionally brewed in the fall and “lagered”—stored for maturation and clarification at a low temperature—over the winter, and in Wisconsin we tend to throw big parties to celebrate these barrels of beer when they are ready in the early months of the new year. It’s a bit of a cult, with deep historical roots. Brewers invented bock in the German town of Einbeck in the 14th century. While methods have diversified since then, in Wisconsin, this method of brewing beer usually produces a toasty, lightly malted, rich, and smooth beverage; a full-bodied beer embodying a tenor of darkness and strength, sometimes coppery in color, but tending toward richer, sweeter, and deeper ebony/cream tones. It’s a strong beer, typically running 6.3 to 7.2 percent alcohol content by volume. Bock cultists, take note: On Jan. 26 at 6 p.m., Capital Brewery (7734 Terrace Ave., Middleton, 608-836-7100) will give away 500 Bockfest tickets at a party in its warehouse in Middleton. The event is free, but only two tickets per person will be handed out at the release party. The festival itself, a fish-throwing celebration of the blonde doppelbock, is on Feb. 26 in the brewery’s bier garten.

FATSOMETER: 3. At the main event, attendees will peg the Fatosmeter, but this is only a warm up. Nonetheless, there’s scant chance visitors won’t swill down a beer or three at the brewery while picking up the tickets.