Bock

Bock is a style of strong lager that originated in Germany. Characterized by malt-forward sweetness and a restrained hop profile, bocks range in color from pale amber to deep brown and are typically fuller-bodied. The term covers several related substyles, from lighter spring beers to powerhouse winter ales, all sharing a notable alcoholic strength and a refined, bread-like malt character.

Origin and name: Bock beer emerged in the town of Einbeck in Lower Saxony during the Middle Ages. The exact connection of the name to Einbeck is debated; one common explanation is that Bavarian drinkers mispronounced Einbeck as "ein Bock" (a billy goat), a symbol which later became closely associated with the style.

Substyles and examples: Traditional bock is robust but not overly dark, while Maibock (or Helles Bock) is lighter and more hop-savory, brewed for spring. Dunkelbock is darker and more roasted in flavor. Doppelbock, a stronger, fuller version, is the most famous substyle, with renowned examples such as Paulaner Salvator, Spaten Optimator, and Ayinger Celebrator. Eisbock concentrates flavors through freezing, producing very high-strength beers. Weizenbock uses wheat as a base, offering a fruitier profile.

Characteristics and serving: Bocks are bottom-fermented lagers, typically around 6-7% ABV, with Doppelbocks often in the 7-12% range. They feature pronounced malt sweetness, caramel and bread-like aromas, and moderate bitterness. They are best served cool to moderately cold to showcase balance and complexity.

In modern brewing, bock remains popular in Germany and abroad, with many breweries offering multiple substyles to represent the tradition and its evolutions.