Bock is an old, traditional style originating in Germany, around the town of Einbeck. Bock beers are big, bold, malty, and frequently warming. Authentic Bock has a restrained hop impression and a substantial alcohol content of around 6-10% alcohol by volume.
Bock is believed to have been first produced in the 14th century and was most definitely a top-fermenting ale at that time. (The use of bottom-fermenting Lager yeast was not common until the 19th century.) Today, Bock is a lager style. Traditionally, Bock was made in the months following the harvest, using the current crop of barley and hops to create a strong beer that would lager (age) and improve until tapped in March.
While Bock is unmistakably German, it is a style produced worldwide. Bock can be light in color or as dark as Stout. Bock is noted for its rich, malty flavors with a very mild hop impression. While some may view hop levels as a simple matter of taste, some styles, like Bock, are ruined by an excessive use of hops. Great Bock beers brewed outside of Germany include: Moretti La Rossa (Italy), Alhambra Reserva Roja (Spain), Aass Bock (Norway), Capital Blonde Dopplebock (USA), and Yuengling Bock Beer (USA).
Not all strong Beers are Bocks, but all Bocks are strong and should be enjoyed in moderation, as many Bock Beers have twice the strength of the typical commercial lager. Furthermore, Bock is not a single style but a collection of variants, each with its own sub-varieties and deep traditions. Below, we take a look at the most popular sub-varieties of Bock.
Variations of Bock Beer
- Maibock (May Bock) – Also known as Helles Bock, is a pale, golden-colored Bock traditionally brewed for consumption in spring. It is slightly sweet with hints of honey.
- Doppelbock (double Bock) – A strong Bock conceived to provide substance during times of fasting or Lent. The names of Doppelbock brews end in “ator commonly” in honor of the original, Paulaner Salvator.
- Eisbock (ice Bock) – The strongest and rarest of Bocks. This Beer is brewed to be a Doppelbock but is partially frozen in order to concentrate the beer’s flavour and alcohol. It’s designed to be sipped as a deep winter warmer.
- Weizenbock (wheat Bock) – A very strong Weizen named a Bock because of its strength. This is not a true bock, but rather a heavy wheat ale but it drinks like a Bock and it’s an irresistible marriage of dark Weizen and Bock.
Bock Beer for Strength During Lent
Bock beers have a deep historical connection to the Christian observance of Lent. Bocks were brewed by Bavarian monks who relied on these strong brews during their 46-day fast. Beer has long been known as “liquid bread,” and we can imagine that any week-long fast would be made more tolerable with the inclusion of a strong, malty beer. The Bock provides enough calories to survive when abstaining from solid food.
Andechser Doppelbock Dunkel – Bavaria’s famous bock is sought by serious beer lovers. The color is deep copper with touches of red. The aromatics and flavors are redolent of caramel, toasted nuts, fruit cake, and cocoa. It’s bottled at just above 7% ABV, so drink slowly.
Salvator Doppel Bock – This bock is made by Paulaner and is fairly easy to find and available year-round. It is very rich and spicy (brown baking spices) with hints of gingerbread. It’s quite powerful at nearly 8% ABV.
Erdinger Weissbier Pikantus – Bavaria’s and the world’s largest dedicated wheat beer brewery offers its own fortifying bock. This lovely beer is a fusion of refreshing weissbier with a rich, dark bock, but don’t be fooled, it’s bottled at 7.3% ABV, so proceed with care.
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