Bock

Bock (German: [bɔk] ⓘ) is a strong German beer,

Bock
usually a dark lager.

History
The style now known as Bock was first brewed in the
14th century in the Hanseatic town of Einbeck in
Lower Saxony.[1]

The style was later adopted in Bavaria by Munich

brewers in the 17th century. Due to their Bavarian
accent, citizens of Munich pronounced "Einbeck" as
"ein Bock" ("a billy goat"), and thus the beer became
known as "Bock". A goat often appears on bottle
labels.[1]
Bottle of Bitburger Winterbock
Bock is historically associated with special occasions, Country of origin Germany
often religious festivals such as Christmas, Easter, or
Lent (Lentenbock). Bock has a long history of being Introduced 14th century

brewed and consumed by Bavarian monks as a source Alcohol by volume 6.3% – 13% or more,
of nutrition during times of fasting.[2] depending on the variant
Colour Light copper to brown
Variants Maibock, Doppelbock,
Styles Weizenbock, Eisbock

Substyles of Bock include:

Maibock (May Bock), a paler, more hopped version generally made for consumption at
spring festivals. Due to its lighter colour, it is also referred to as Heller Bock; from German
hell (bright, light in colour).
Doppelbock (Double Bock), a stronger and maltier version
Eisbock (Ice Bock), a much stronger version made by partially freezing the beer and
removing the ice that forms
Weizenbock (Wheat Bock), a wheat beer made from 40 to 60% wheat
Traditionally Bock is a sweet, relatively strong (6.3–7.6% by volume), lightly hopped lager registering
between 20 and 30 International Bitterness Units (IBUs).[3] The beer should be clear, with colour ranging
from light copper to brown, and a bountiful, persistent off-white head. The aroma should be malty and
toasty, possibly with hints of alcohol, but no detectable hops or fruitiness. The mouthfeel is smooth, with
low to moderate carbonation and no astringency. The taste is rich and toasty, sometimes with a bit of
caramel. The low-to-undetectable presence of hops provides just enough bitterness so that the sweetness
is not cloying and the aftertaste is muted.

Maibock
The Maibock style – also known as Heller Bock or Lente Bock in the Netherlands – is a strong pale
lager, lighter in colour and with more hop presence.[3]

Colour can range from deep gold to light amber with a large, creamy, persistent white head, and moderate
to moderately high carbonation, while alcohol content ranges from 6.3% to 8.1% by volume.[3] The
flavour is typically less malty than a traditional Bock, and may be drier, hoppier, and more bitter, but still
with a relatively low hop flavour, with a mild spicy or peppery quality from the hops, increased
carbonation and alcohol content.

Doppelbock
Doppelbock or Double Bock is a stronger version of traditional Bock that was first brewed in Munich by
the Paulaner Friars, a Franciscan order founded by St. Francis of Paula.[2]

Historically, Doppelbock was high in alcohol and sweetness. The story is told that it served as "liquid
bread" for the Friars during times of fasting when solid food was not permitted. However, historian Mark
Dredge, in his book A Brief History of Lager, says that this story is myth and that the monks produced
Doppelbock to supplement their order's vegetarian diet all year.[4]

Today, Doppelbock is still strong – ranging from 7% to 12% or more by volume. It is clear, with colour
ranging from dark gold, for the paler version, to dark brown with ruby highlights for a darker version. It
has a large, creamy, persistent head (although head retention may be impaired by alcohol in the stronger
versions). The aroma is intensely malty, with some toasty notes, and possibly some alcohol presence as
well; darker versions may have a chocolate-like or fruity aroma. The flavour is very rich and malty, with
noticeable alcoholic strength, and little or no detectable hops (16–26 IBUs).[3]

Paler versions may have a drier finish. The monks who originally brewed Doppelbock named their beer
"Salvator" (literally "Savior", but actually a malapropism for "Sankt Vater", "St. Father", originally
brewed for the feast of St. Francis of Paola on 2 April which often falls in Lent), which today is
trademarked by Paulaner.[2]

Brewers of modern Doppelbock often add "-ator" to their beer's name as a signpost of the style; there are
200 "-ator" Doppelbock names registered with the German patent office.[2]

The following are representative examples of the style: Paulaner Salvator, Ayinger Celebrator,
Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Augustiner Brau
Maximator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28,
Eggenberg Urbock 23º, Bell's Consecrator, Moretti La Rossa, Samuel Adams Double Bock, Tröegs
Tröegenator Double Bock, Wasatch Brewery Devastator, Great Lakes Doppelrock, Abita Andygator,
Wolverine State Brewing Company Predator, Burly Brewing's Burlynator, Monteith's Doppel Bock, and
Christian Moerlein Emancipator Doppelbock.

Eisbock
Eisbock is a traditional specialty beer of the Kulmbach district of
Bavaria,[5] made by partially freezing a Doppelbock and removing
the water ice to concentrate the flavour and alcohol content, which
ranges from 8.6% to 14.3% by volume.[3][6]

It is clear, with a colour ranging from deep copper to dark brown

in colour, often with ruby highlights. Although it can pour with a
thin off-white head, head retention is frequently impaired by the
higher alcohol content. The aroma is intense, with no hop
presence, but frequently can contain fruity notes, especially of
prunes, raisins, and plums.[3] Mouthfeel is full and smooth, with
significant alcohol, although this should not be hot or sharp. The
flavour is rich and sweet, often with toasty notes, and sometimes
hints of chocolate, always balanced by a significant alcohol
presence.[3]

The following are representative examples of the style: Colorado

Team Brew "Warning Sign", Kulmbacher Reichelbräu Eisbock,
Eisbock beer, made by removing ice
Eggenberg, Schneider Aventinus Eisbock, Urbock Dunkel from partially frozen barrels of beer
Eisbock, Franconia Brewing Company Ice Bock 17%. to produce a higher alcohol content

The strongest ice beer, Strength in Numbers, was a one-time

collaboration in 2020 between Schorschbrau of Germany and BrewDog of Scotland, who had competed
with each other in the early years of the 21st century to produce the world's strongest beer. Strength in
Numbers was created using traditional ice distillation, reaching a final strength of 57.8% ABV.[7]

Weizenbock
Weizenbock is a style that replaces some of the barley in the grain bill with 40–60% wheat.[8] It was first
produced in Bavaria in 1907 by G. Schneider & Sohn and was named Aventinus after 16th-century
Bavarian historian Johannes Aventinus. The style combines darker Munich malts and top-fermenting
wheat beer yeast, brewed at the strength of a Doppelbock.[9]

References
1. "Michael Jackson's Beer Hunter – Original Bock: the beer the doctor ordered" (http://www.be
erhunter.com/documents/19133-000034.html). beerhunter.com. Retrieved 7 October 2010.
2. "Doppelbock" (https://web.archive.org/web/20101022152031/http://germanbeerinstitute.co
m/Doppelbock.html#). German Beer Institute. 2006. Archived from the original (http://www.g
ermanbeerinstitute.com/Doppelbock.html) on 22 October 2010. Retrieved 7 October 2010.
 3. "2022 Brewers Association Beer Style Guidelines" (https://www.brewersassociation.org/edu/
brewers-association-beer-style-guidelines/). Brewers Association. Retrieved 14 April 2022.
4. Dredge, Mark (2019). A Brief History of Lager: 500 Years of the World's Favourite Beer. Kyle
Books. ISBN 978-0857835239.
5. "Eisbock: The Legendary Beer Style Discovered By Accident" (https://learn.kegerator.com/ei
sbock/). Kegerator.com. 31 August 2016. Retrieved 27 June 2021.
6. Fedora, Brooke; Fedora, Luther (5 August 2014). The Foodie's Beer Book: The Art of
Pairing and Cooking with Beer for Any Occasion. Simon & Suchster. ISBN 9781628736823.
7. Pomranz, Mike (18 September 2020). "This 'World's Strongest Beer' Is a Collaboration
Between Two Rival Breweries" (https://www.foodandwine.com/news/worlds-strongest-beer-s
trength-in-number-brewdog-schorschbrau). Food & Wine. Retrieved 6 March 2021.
8. "Classic Weizenbock Recipe" (https://beerandbrewing.com/classic-weizenbock-recipe/).
Craft Beer & Brewing. Retrieved 27 June 2021.
9. Klemp, K. Florian (1 March 2014). "Understanding the Weizenbock Style" (http://allaboutbee
r.com/article/weizenbock-2/). All About Beer. Retrieved 11 October 2016.

External links
Description of German Lenten Beer History (http://www.beerhunter.com/documents/19133-0
00757.html)

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