Maibock A bock beer with a beautiful golden hue. A special brewing process results in a very solid, malty beer that is made to welcome the upcoming spring. Available February–April. Award Winner: 1991 Chicago Beer Society (Gold) 1996 Beverage Testing Institute World Beer Championships (85 - Silver) 1997 Beverage Testing Institute World Beer Championships (90 - Gold) 1998 Beverage Testing Institute World Beer Championships (88 - Silver) 2000 World Beer Cup (Silver) 2002 World Beer Cup (Gold) 2002 North American Brewers Association (Gold) 2003 Beverage Testing Institute World Beer Championships (90 - Gold) 2003 North American Brewers Association (Gold) 2004 North American Brewers Association (Silver) 2005 Beverage Testing Institute World Beer Championships (92 - Gold) 2007 Beverage Testing Institute World Beer Championships (93 - Gold)

Recipes:

Poppy seed Cake

Cake:

• 1 pkg. (2-layer size) regular yellow cake mix
• 1 small pkg. instant vanilla pudding/pie filling
• 4 eggs
• 1 bottle Capital Maibock
• 1/2 C vegetable oil
• 1/4 C poppy seeds

Glaze:

• 1/2 C sugar
• 1/2 C Capital Maibock
• 1/4 C butter

Place cake mix, dry pudding, eggs, beer, oil, and poppy seeds into an electric mixer bowl. Blend on low speed. Then beat on medium speed for 2 minutes. Turn into a well-greased and flowered 10-inch bundt or tube pan. Bake at 350° F for 50-55 minutes, or until toothpick stuck in center comes out clean. Cool in pan for 15 minutes. Turn out on rack.

To prepare glaze, boil ingredients for 5 minutes. Prick warm cake with skewer in many places. Brush warm glaze generously over top and sides. Cool. Makes 1 large cake serving 16.

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Beer Cheese Veggie Soup

• 1 large onion, chopped
• 1 large celery stalk, chopped
• 1 large carrot, chopped
• 6 C chicken stock
• 1/2 C butter
• 3/4 C flour
• 1 1/2 C milk
• 1 bottle Capital Maibock
• 2 C cheddar cheese, shredded
• 1/2 C minced parsley
• Salt and white pepper

Simmer onion, celery, and carrot in 2 cups stock until tender, about 20 minutes. In a large soup pot, melt butter and stir in flour. Gradually stir in remaining stock. Add milk, beer, and vegetables to stock. Cook, stirring constantly, until slightly thickened.

Before serving, add cheese. Cook slowly, until melted. Stir in parsley. Season to taste with salt and pepper.