Bock beer is a strong beer in Germany, usually a dark lager. It is historically associated with special occasions, often religious festivals such as Christmas, Easter, or Lent (Lentenbock), and has a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting. Bock has several substyles, including:
- Doppelbock: a stronger and maltier version of bock.
- Eisbock: a much stronger version made by partially freezing the beer and removing the ice that forms.
- Maibock: a paler, more hopped version generally made for consumption at spring festivals. Due to its lighter color, it is also referred to as Heller Bock.
- Weizenbock: a wheat beer made from 40-60% wheat.
Bock beer is a bottom-fermenting lager and typically spends extra time in cold storage during the winter months to smooth the intense flavors that develop during the brewing process. Traditional bock beers are all-malt brews and are high in malt sweetness, with malt character being a balance of sweetness and toasted or nut-like malt. A normal bock falls within the ABV range of 6 to 7 percent and has a very smooth mouthfeel and low carbonation.
