Bock beer (German Bock, “goat”) is a type of dark strong lager with a pronounced malt profile. It is the rich malt flavor along with high alcohol content (6-17%) that is considered a feature of the drink. The homeland of the side is Germany, but in our time it is brewed without reference to a specific territory.
Bockbier (bockbier) appeared in the XIII century (the first documented evidence dates back to 1230) in Lower Saxony. It was originally a top-fermented beer (ale) with a slight hop profile.
Several factors contributed to the popularity of the drink:
- In Lower Saxony, hops were the first to brew beer, although in other regions herbal preparations were often used.
- The region was at the crossroads of trade routes.
- The grist was a third wheat, which made the beer “tender” and softer.
In the XNUMXth century, Munich brewers adapted the style to local tastes by changing the type of yeast. As a result, bock turned from ale to lager. From this moment begins the modern history of the drink.
Boki was brewed in winter, because before the invention of refrigerators, only in the winter season it was possible to make lager – bottom-fermenting yeast requires a temperature of + 8-13 ° C. Many modern brewers follow the tradition – they make bock at the very beginning of December and store after fermentation at a low temperature for another year (lager). As a result, the beer is ready to drink just in time for the onset of cold weather, when its increased strength and nutritional properties are in great demand.
The city of Einbeck is considered to be the place of origin of the bockbeer, as the beer was named, but due to the peculiarities of the regional pronunciation, the word quickly turned into ein Bock (German for “goat”). Over time, the colorful animal became a symbol of the side, and now many manufacturers depict a goat on the label.
Sides were brewed in monasteries and “secular” breweries, they were served at Christmas, Easter, harvest festivals or for no reason at all. Strong, hearty beer was considered a great way to keep up a long day of work or get through a fast, it quickly gained popularity and spread far beyond the original region.
Types and popular brands of bock beer
Traditional. A slightly sweet, slightly hoppy, bottom-fermented beer with an ABV of 6-8%, ranging in color from light amber to dark brown, forming a persistent white foam in the glass. The aroma has notes of fried toast, caramel, low to moderate carbonation. Brands: Einbecker Ur-Bock Dunkel, Stegmaier Brewhouse Bock, Aass Bock, etc.
Maibock (Maybock, other names – helles or heller bock). Munich Pale Lager 6.3-7.4% ABV. It differs from the traditional version in a lighter color and increased hopping, usually brewed in May (hence the name), the color varies from gold to amber, it forms a rich stable foam in the glass. Medium to moderately high carbonation. The taste is dry, hoppy, bitter, with tones of pepper and spices. Brands: Ayinger Maibock, Einbecker Mai-Urbock, Gordon Biersch Blonde Bock, etc.
double bock (doppelbock, “double goat”, aka Starkbier). A stronger version of bock, originating from the Munich-based Franciscan brewery Paulaner Friars. Historically, this is a strong and sweet style, “liquid bread”, which replaced the holy brothers with a meal during fasting. Today, the fortress is 7-12% (sometimes more), the color varies from light gold to dark brown with ruby flashes in the light, in the glass it forms a stable and abundant cream-colored foam. The bouquet is saturated, rich, with tones of fried bread, chocolate, fruits. Malt profile prevails in taste and aroma. Brands: Paulaner Salvator, Ayinger Celebrator, Wasatch Brewery Devastator, Great Lakes Doppelrock etc.
Eisbock (Eisbuck). The strongest subspecies: during production, beer is frozen, removing some of the liquid and getting a more concentrated, aromatic and strong drink. The alcohol content varies from 9% to 13% (although occasionally there are specimens up to 17%), the color is from dark copper to dark brown with ruby flashes in the light. The foam is unstable, thin, cream-colored. The aroma is rich, without hop nuances, with tones of fruits and dried fruits. The taste is rich, sweet, with hints of toast and chocolate. Brands: Kulmbacher Reichelbrau Eisbock, Eggenberg, Urbock Dunkel Eisbock, etc.
wheat bock (weizenbock or wheat bock). Wheat ale, made in Bavaria since 1907, the strength is the same as that of dopelbock, wheat, dark Munich malt, top-fermenting yeast are used in the grist. Brands: Schneider & Sohn Aventinus.
How to drink bok beer
With the exception of seasonal and festival variations, bokbeer is predominantly drunk in the winter, during the cold months, although it is cooled to 7-8 ° C when served.
As an appetizer, you can serve mature (aged and spicy) cheese, meat stew, steak, fish with seasonal vegetables, pork chops, bacon.
If you want something sweet, you should try combinations of beer with baked apples, honey, caramelized meat, chocolate.