Bock Beer
In addition to warmer weather Spring heralds the arrival of another seasonal delight, the style of beer known as Maibock (my-bok). This German tradition of bock beer is now often enjoyed at all times of the year but especially in the Winter and Spring. The origins of this style probably stem from the German town of Einbeck which has been known for its strong beer since the 14th century. The "beck" in Einbeck may have been corrupted to "bock" at some point in time. Bock is the German word for "male-goat" hence many of these beers feature a picture of a goat on the label. In the past this particular style of bock comprised the last batch brewed while temperatures were still sufficiently cold to allow the thorough fermentation it required. After undergoing a two to three month period of fermentation and maturation (lagering) the beer would be ready to drink, just in time to break the Lenten fast or celebrate the arrival of Spring.
Contrary to an ages old rumor bock beer is not from the "bottom of the barrel" nor is it necessarily dark in color. Traditional bocks are bottom fermented beers (although some breweries produce top fermented products which they call bock). They are characterized by as being full-bodied and slightly sweet with an alcohol content of around 5% by weight or 6% by volume, (American Budweiser is about 3.5 and 4.5). Most lighter styles of lager beer use hops to impart an element of agreeable bitterness, this is especially characteristic of the Pilsner style. Although bock beers are usually well hopped the purpose of the hops in this case is to counteract the sweetness imparted by the high malt content, thus creating a well balanced beer. The color of the beer depends on the type of barley used in its production. Some barley is well roasted, thus producing darker colored beer while others, not roasted at all are used in the production of lighter beers. A lighter colored bock beer (hellesbock) is likely to have a deep golden hue with perhaps a hint of amber to it, while the darker ones (dunkelbock) will be a rich brownish red with ruby overtones. Both should have a strong , firm head which lasts to the bottom of the glass. While most of the winter bocks are darker in color many of the Spring brews or Maibocks are of the lighter variety.
Although this style of beer is a German tradition there are many small American breweries now producing bock beers as well. Some of these include offerings by Dock Street (DockBock), Rogue (Maierbock), Frankenmuth (Bock), Celis (Pale Bock), Catamount (Bock), Oldenberg (Outrageous Bock), Sam Adams (Double Bock) and Stoudt (Maibock). The last two are double bocks (doppelbock), which is an even stronger cousin of bock, (usually at least 6% alcohol by weight). Among the more easily obtainable imported examples of this style include Hacker Pschorr (Maibock), Wurzburger (Maibock) and Spaten (Blond bock) from Germany and a newer Spring bock now being offered by Grolsch from the Netherlands. Bock beer is also enjoyed in Norway and an imported example of this is Aass Bock from the Aass Brewery in Drammen. The characteristics of bock beer make it a very appropriate after dinner drink, the fuller body and slight sweetness are excellent for washing down a meal.
© C. Renegar Jr.
