Bock Beer

Most of us have heard or seen the term "Bock" at some point as one of Texas' most famous exports Shiner bears the name. What exactly is a bock beer?

Bock simply indicates that said beer is stronger or more potent than your typical lager.
The name derives from the Northern Germany town of Einbeck. Einbeck, a brewing center for more than 600 years, specialized in brewing beers to a high strength to survive shipping. When these beers reached Munich, the southern accent turned "beck" into "bock;" bock is the German name for goat and this animal has become a visual symbol of the style. In Einbeck citizens had brewing rights, which was not common long ago. They did their own malting, spreading the grain in lofts and drying by natural ventilation. With the malt made in this way, the beer was probably a hazy yellow or light brown color. The descendent of this style is known today as Maibock. Maibock is lighter in color with a bit more hop presence than other bock beers. They were traditionally made for spring or early summer.

Traditional Bock beer is the type of Bock that most of us are familiar with. These beers are malty full flavored beers with a slightly higher ABV (alcohol by volume) than normal pale lagers. Traditionally, these beers were lagered for nine months but in most cases today it is three months. "Lager" is the German term for storage as these beers are kept at a low temperature for fermentation for long periods to accommodate the slow-acting yeast that works best at cooler temperatures.

Extra strong bock beers are called Doppelbocks (double bock). These beers usually have names ending in "ator." This is in reference to Paulaner Salvator, the original doppelbock brewed by the Paulaner monks in Munich. This beer was important to the monks because it served as their "liquid bread" during times of fasting when food was not permitted. Doppelbock strength can range anywhere from 7% to 12 % ABV. Darker versions are intensely malty with aromas of chocolate and dark fruits. Alcohol is usually noticeable, but hops are not.

Weizenbock (pronounced veye-tssen-bock)is the bock version of wheat beers. It is usually around 6% to 8% ABV and differs from the other bocks listed as it is an ale and not a lager. They are fermented with a special yeast that gives the brew a slightly spicy clovelike flavor. This coupled with the chocolate and dark fruit flavors of the doppelbock makes for a beer that feels more like dessert to me.

Eisbock is the traditional specialty of the Kulmbach district of Bavaria. Eisbock is made by partially freezing a doppelbock. The water/ice mixture is removed to concentrate the flavor and alcohol content which can range from 9% to 43% ABV! Intense aromas of prunes and raisins with no hop presence. Rich and sweet flavor. Beer's answer to Eiswein.

Examples of each style:

Maibock: Rogue Dead Guy Ale, Sierra Nevada Glissade, Saint Arnold Spring Bock

Traditional: Shiner Bock, Ziegenbock, Rahr Bucking Bock

Doppelbock: Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Sam Adams Double Bock

Weizenbock: Schneider & Sohn Aventinus

Eisbock: Kulmbacher Eisbock