Bocks

Bocks are a family of German lagers distinguished by a malt-forward character, moderate to strong alcohol content, and a range of colors from pale gold to deep amber or brown. The style traces its origins to Einbeck, a town in Lower Saxony, with the name bock evolving as the beer spread to other regions, including Munich. Bocks are generally fuller-bodied and smoother than many other lagers, with a focus on toasted malt flavors and restrained hopping.

Traditional Bock refers to the classic, amber-to-brown versions that balance sweetness with subtle bitterness. They are typically around 6–7% alcohol by volume and exhibit biscuit, caramel, and lightly roasted notes, often finishing clean and warm.

Maibock, also called Helles Bock in some cases, is a lighter, golden to pale color variant brewed for spring. It tends to be highly drinkable for a bock, with a brighter malt profile and a modest hop presence.

Doppelbock is a stronger sub-style, usually 7–12% ABV, with a rich, full body and flavors of caramel, dried fruit, and molasses. It originated in monastic brewing, and famous examples include Paulaner’s Salvator. Eisbock is an even more concentrated form created by freeze-distillation, yielding very high ABV (often 9–14%) and a dense, velvety texture with intense malt character.

Brewing typically uses lager yeast and cool fermentation, with varying degrees of hopping. Bocks are served in appropriate glassware to showcase their color and aroma and are enjoyed year-round, with Maibock often associated with spring celebrations.