As much as I like to keep true to a particular style, I've found that using the "right" ingredients doesn't always lead to the "right" taste. I'm brewing up a bock this afternoon and was looking for suggestions. (Read thread here
). From what I understood, most modern bocks will have a combination of four grains: Munich malt, 2-row/pilsner based malt, crystal, and chocolate. In the true sense back when this beer was born, the brewers used single malts and didn't have adjuncts. So a lot of beers had whatever malt grew in the region (kiln dried to their particular specs), whatever hops grew in the region, using whatever water flowed through the region. So my question, is what really matters more...the "right" recipe or the "right" taste?! (knowing full and well that this all depends on who you ask!