Bock

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Bock

Description:
The origins of Bock beer are quite uncharted. Back in medieval days German monasteries would brew a strong beer for sustenance during their Lenten fasts. Some believe the name Bock came from the shortening of Einbeck thus "beck" to "bock." Others believe it is more of a pagan or old world influence that the beer was only to be brewed during the sign of the Capricorn goat, hence the goat being associated with Bock beers. Basically, this beer was a symbol of better times to come and moving away from winter.

As for the beer itself in modern day, it is a bottom fermenting lager that generally takes extra months of lagering (cold storage) to smooth out such a strong brew. Bock beer in general is stronger than your typical lager, more of a robust malt character with a dark amber to brown hue. Hop bitterness can be assertive enough to balance though must not get in the way of the malt flavor, most are only lightly hopped.

Average alcohol by volume (abv) range: 5.5-7.5%

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Food Pairing:
Cuisine (German) Cheese (earthy; Camembert, Fontina) General (Chocolate) Meat (Game)

Glassware:
Flute, Pilsener Glass (or Pokal), Mug (or Seidel, Stein), Stange (Slender Cylinder)

Temps:
Cellar @: 40-45°F
Not recommended for extended cellaring, unless ABV exceeds average range
Serve @: 45-50°F

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