Beer Styles 201 – Bock
A traditional beer that hails from Germany. It’s smooth mouthfeel and bold malty flavour make it excellent for a nice Spring day. As a matter of fact traditional Bocks were only brewed in Winter, but stored ’til that perfect Spring day.
By The Beer Community on Mar. 22, 2016
Style Name: Bock (Lager)
Substyle/Region: Pretty much anything with the word Bock in it is a substyle of this German beer.
Appearance: Bocks tend to be clear and gold/copper to brown in color with a rich full head.
Flavor & 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.
Food Pairings: This is a great poultry beer. Try duck or fried chicken. If you are pairing 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.
Comments: This style 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 the Bock label.
Serving Suggestions: Bocks should be served at a cellar temp of 50-55℉ or 10-13℃.
Similar Beer Styles: If you tried and liked Bock also try a Weizenbock it is brewed with wheat instead of barley.
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