A very malty dark beer. Thanks to the features of the technology (long cooking and decoction mashing), caramel and Maillard reaction products are clearly felt in the taste. Special malts add fruity tones to the bouquet.
The style originated in the city of Einbeck around the XIV century. and experienced a revival in Munich in the XNUMXth century. This explains its name: “bock” is a distorted “Einbeck”, which has nothing to do with the German word Bock – “goat”. However, brewers often take advantage of this confusion and depict a goat on labels, advertising posters, and logos.
The dark bock has an intense bready aroma with a pronounced malt profile. Hop notes are weak or absent. While aging, slight fruity nuances may appear in the aroma. The finish is dry, no sweetness.
The beer is transparent, has a beautiful pomegranate-chestnut color of varying intensity, forms a strong and dense creamy foam in the glass.
The tongue feels round, soft, not tart. The production does not use unmalted grain, only Munich and Vienna malt, lager yeast, continental hops.
The dark bock is more malt and less bitter than its pale counterpart, stronger than a märzen but weaker than doppelbock. Not as well attenuated as Czech amber lager, but richer and more complex in flavor.
Strength: 6.3-7.2%.
Density: initial 1.064-1.072, final 1.013-1.019.
Bitterness Index: 20-27 IBU.
Color: 14-22 SRM.