Bock beer

"The origins of bock beer date back to 1351 and lie in the Lower Saxon town of Einbeck, not, as is often assumed, in southern Germany. From there, it spread not only to large parts of northern Germany but also to Bavaria, where it soon became very popular. However, importing it to Bavaria was expensive. Therefore, attempts were made to brew bock beer there. But the necessary brewing expertise was lacking. In terms of taste, the beer didn't come close to the North German original. So, in 1615, the Einbeck brewmaster Elias Pilcher was brought to Munich to brew the popular bock beer according to the original recipe. "Ainpöckisch Bier" then became "Bockbier" in Bavarian dialect. Even though it has North German roots, it enjoys immense popularity today, especially in Bavaria. About a third of Germany's strong beer production comes from the brewing kettles of Bavarian breweries."

Bock beer belongs to the category of strong beers. To be called a bock beer, it must have an original gravity of at least 16%. The original gravity must be at least 18% for a double bock. The more malt used in the brewing process, the higher the original gravity. It's important to note that the original gravity is not the same as the alcohol content, which is about one-third. Original gravity refers to the proportion of dissolved substances present in the wort before fermentation. These include primarily sugars, but also vitamins, minerals, proteins, flavor compounds, and malt extract. A 16% original gravity means that 1000 grams of wort must contain 160 grams of extract before fermentation. The alcohol content of a bock beer is typically above 6%. Doppelbock beers typically contain over 7% alcohol, and some bock beers, like Eisbock, even manage to break the 10% mark. These beers are then brewed to be particularly strong.

There are both bottom-fermented and top-fermented bock beers. Most bock and double bock beers, like the majority of strong beers, are bottom-fermented and brewed from barley malt. However, top-fermented wheat beers such as Weizenbock and Weizendoppelbock have also been available for some time. These beers are typically characterized by their malty, sweet, and therefore very full-bodied flavor with a subtle hop note. Their aromas are best enjoyed at a drinking temperature between 8 and 12 degrees Celsius. The different bock beers enjoy varying degrees of popularity in different regions of Germany. Lighter bock beers, such as Maibock, are more common in the north, while darker bocks are particularly popular in southern Germany.