Beer Styles 201: What is a Bock?
Bocks: where they come from, their appearance, flavour & aroma, palate & mouthfeel, food pairings and serving suggestions are all explained in this Beer Styles 201 article.
By The Beer Community on Mar. 22, 2016
What is a Bock?
A Bock is a bottom fermented lager. Bocks have a robust malt character and are stronger than a typical lager.
Bocks originated in the 14th century in the German town of Einbeck. Three centuries later it gained popularity in Munich, but because of the Bavarian accent sounded like “ein bock” (literally meaning one billy goat), so the beer became known as Bock and that is why you’ll often see a goat somewhere on a Bock beer label.
Bock Essential Information:
Bock Style Region:
Bocks tend to be clear and gold/copper to brown in color with a rich full head.
Flavour & Aroma:
The malt is definitely the dominant player in Bock beers, but there is still a gentle bitterness and herbal hop flavor.
Palate & Mouthfeel:
Bocks have a medium carbonation and a medium weighted mouthfeel, but they go down real smooth. The flavor lingers on the finish and then slowly fades away.
What foods pair well with Bocks?
Bocks are a great poultry beer. Try duck or fried chicken. If you are wanting to pairing a Bock with cheese, a Gruyere is definitely your top pick. If you want to bring out the herbal hops flavor grilled mushrooms should be your go to.
How to serve a Bock:
Bocks should be served at a cellar temperature of 50-55℉ or 10-13℃.
Comparable styles to a Bock:
If you tried and liked Bock beers, try a Weizenbock. Weizenbocks are brewed with wheat instead of barley.
Now that you know everything you need to know about Bocks, learn more about other popular beer styles:
Amber Ale / Dark Ale
Amber Lager / Dark Lager
Belgian IPA / White India Pale Ale
Double IPA / Imperial IPA
Golden Ale / Blonde Ale
Golden Lager / Pale Lager
India Pale Ale (IPA)
Sour Ale / Wild Ale
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In this third part of this series on beer’s ingredients, we will look at water, the largest single component of beer. As much as 90-95% of a beer can be water, yet it is easily the most overlooked constituent.
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