They are fermented over a long time, and then aged in cold temperatures. The maibock style, also known as helles bock or heller bock, is a helles lager brewed to bock strength; therefore, still as strong as traditional bock, but lighter in colour and with more hop presence. The mouthfeel is smooth, with low to moderate carbonation and no astringency. Substyles of bock vary in flavor and profile: a maibock is paler and has more hops while a doppelbock is heavier, darker, and maltier. 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 into Lent), which today is trademarked by Paulaner. Malty sweetness is dominant but should not be cloying. Bocks have a robust malt character and are stronger than a typical lager. Bock is a type of lager that typically spends time aging in cold storage during the winter, allowing time to smooth out and balance the beer’s initially intense flavor profile. Again, hop presence is low to undetectable, providing just enough bitterness so that the sweetness is not cloying and the aftertaste is muted. This lager beer comes from southern Germany, and the name itself might either come from the town of Einbeck or from the German word “bock,” meaning a male deer or goat. By the 1600s it was being brewed in the Munich area of Southern Germany. Bock is a bottom fermenting lager and typically spends extra time in cold storage during the winter months to smooth the intense flavors that develop during the brewing process. Noun . [5], Einbecker Winterbock in traditional "Einbecker" bottle, Learn how and when to remove this template message, "Michael Jackson's Beer Hunter – Original Bock: the beer the doctor ordered", Description of German Lenten Beer History, https://en.wikipedia.org/w/index.php?title=Bock&oldid=994675108, Short description is different from Wikidata, Articles needing additional references from October 2017, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 16 December 2020, at 23:13. The name “Einbeck” was pronounced as “Einbock” in the Bavarian accent of the region – … [1] The style is very popular, with many examples brewed internationally. [2] The style from Einbeck was later adopted by Munich brewers in the 17th century and adapted to the new lager style of brewing. “Beer poking is a tradition from colder climates, usually taking place in early Spring when Bock beers hit the market,” the brewery explained after last year’s inaugural event. Bock is a bottom fermenting lager that generally takes extra months of lagering (cold … A beer barrel. Bavarian monks brewed and enjoyed this strong beer as a symbol of better times to come, often during Lenten fasts which coincided with the departure from winter. This ensures the drink may be appreciated through the spring season. Originally made by monks in Munich, the doppelbock beer style is very food-friendly and rich in melanoidins reminiscent of toasted bread. What might make a difference is how hoppy the bock is. The aroma should be malty and toasty, possibly with hints of alcohol, but no detectable hops or fruitiness. The Low German placename suffix -beck (“-brook ”) was reinterpreted in southern dialects as the plural of Bock (“ buck ”). Color is copper to dark brown. A beer meant for special occasions, Bock has been a part of German celebrations for longer than America has been a country. [ 1855–60; ‹ G Bock, Bockbier lit., buck beer, perh. Tip back a Bock. It isn't clear, with colour ranging from dark gold, for the paler version, to dark brown with ruby highlights for darker version. It is a fairly recent development compared to other styles of bock beers, frequently associated with springtime and the month of May. The style known now as bock was a dark, malty, lightly hopped ale first brewed in the 14th century by German brewers in the Hanseatic town of Einbeck. Bock beer definition, a strong, dark beer typically brewed in the fall and aged through the winter for consumption the following spring. Like many German beer styles, it dates back to the Medieval era and is, historically at least, so much more than just a beer. The style combines darker Munich malts and top-fermenting wheat beer yeast, brewed at the strength of a doppelbock. It is clear, with a colour ranging from deep copper to dark brown in colour, often with ruby highlights. 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 7.4% by volume. Bock beer is a bottom fermenting lager, that is generally served from 45-50 °F in a tulip or pint glass. It is supposed that the dialect word “Oambock” was formed into “Bock”. This city was a major trading center in Germany during these times and it was a part of the Hanseatic trading league, which was set up to protect trading interests between members. They are fermented over a long time, and then aged in cold temperatures. Bock is traditionally a clear lager, with color ranging from light red to brown and tasting malty and sweet. Stronger than a typical lager, bock is dark amber in color with robust malt flavors and very light hoppiness. Although it can pour with a thin off-white head, head retention is frequently impaired by the higher alcohol content. Most bocks are light in hops, with an assertive bitterness. This lengthy phase of lagering mellows the taste and smooths the intense flavours, creating a smooth, well-balanced beer. Mouthfeel is full and smooth, with significant alcohol, although this should not be hot or sharp. The Maibock style is an update of the style to conform to the popularity of Pilsner/Lager beers in the mid- to late-1800s, or a stronger version of the German Helles or “light-colored” beer (aka Heller Bock). See more. Several substyles exist, including maibock (helles bock, heller bock), a paler, more hopped version generally made for consumption at spring festivals; doppelbock (double bock), a stronger and maltier version; and eisbock, a much stronger version made by partially freezing the beer and removing the ice that forms. Bock is a strong lager of German origin. [3] Brewers of modern doppelbocks 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. “Doppel” meaning “double,” this style is a bigger and stronger version of the lower-gravity German-style bock beers. Due to their Bavarian accent, citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and thus the beer became known as "bock". The 20 Best Beers to Drink in Winter 2020. The style originated in the lower-Saxonian town of Einbeck, Germany and has many regional and commercial variations. Creation of bock beer features a long process that is aging through the winter. Bocks have a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.[3]. It has a very low … [2], Bock is historically associated with special occasions, often religious festivals such as Christmas, Easter or Lent (the latter as Lentenbock). Originally a dark beer, a modern bock can range from light copper to brown in colour. What Beer Styles Inspired BJ's A&M Honey Bock? Paler versions may have a drier finish. The beer should be clear, and colour can range from light copper to brown, with a bountiful and persistent off-white head. The beer pairs well with grilled meats, aged cheeses and chocolate. A crash course in the basics of brewing in your kitchen. The aroma is intense, with no hop presence, but frequently can contain fruity notes, especially of prunes, raisins, and plums. bock; bock beer. : a dark lager beer with a high alcohol content that has a strong flavor of malt and a mild flavor of hops and is typically sold in the winter or early spring Examples of bock in a Sentence 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. Bocks originated in the 14th century in the German town of Einbeck. Leinenkugel’s Toasted Bock is our refreshing take on a traditional bock beer – a style that originated in southern Germany in the early seventeenth century. Doppelbock (or double bock) is intense in its maltiness and higher than "single" bock in terms of alcohol content, typically starting around 6-7% and going up to around 13%. The flavour is rich and sweet, often with toasty notes, and sometimes hints of chocolate, always balanced by a significant alcohol presence. From German Bockbier, from Bock + Bier (“ beer ”). The strongest ice-beer, Schorschbräu, is produced by a Franconian company; it has 57% ABV (alcohol by volume), which claims to be a world record for beer ABV. Originally brewed in the northern town of Einbeck during the fourteenth century, the style gradually moved south to the city of Munich by the seventeenth century. 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. Bock beers are frequently brewed and have an original wort of 16.00 - 17.99%. Bock beer started in Einbeck, a city in Northern Germany, sort of. If the bock is brewed over 18 ° P, it is called a “Double Bock”. Bock Beer, a strong beer with an original gravity above 16 degrees Plato and a typical alcohol content beyond 6.5% ABV. Bavarian monks brewed and enjoyed this strong beer as a symbol of better times to come, often during Lenten fasts which coincided with the departure from winter. Hop flavor should be low and hop aroma should be very low. This enabled the beer being produced in Einbeck to make its way all around Europe, and become pretty popular. Stout would add a coffee-ish note to the batch. As a visual pun, a goat often appears on bock labels. The beer being produced in Einbeck was different, they were a hop growing region, while most of the world was still using gruit, or herbal mixtures to prese… [1] The following commercial products are indicative of the style: Point Bock (Stevens Point Brewery) Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock. Bock is a bottom fermenting lager and typically spends extra time in cold storage during the winter months to smooth the intense flavors that develop during the brewing process. The stylistic range of bock is very broad, from somewhat light in color to black, and from moderate ABV to quite high. Their bock beer of choice is known as double bock, or Doppelbock, that’s not weaker than routine bock. Several substyles exist, including maibock (helles bock, heller bock), a paler, more hopped version generally made for consumption at spring festivals; doppelbock (double bock), a stronger and maltier version; and eisbock, a much stronger version made by partially freezing the beer and removing the ice that forms. Anchor Bock Beer Anchor Brewing Company, San Francisco, CA First brewed in 2005, this 5.5% Dunkle (meaning dark) Bock was released, as tradition calls, in celebration of the arrival of spring. A dark, strong beer, bock beer is one of many heavy German beer styles. 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