Bock beers are lagers. Their appearance is darker and they possess more robust malty flavor than traditional lagers. This beer is bottom fermented and requires extra time in cold storage to smooth out the intense flavors that result from this. Bock beers were traditionally brewed by German monks; they were often consumed during religious festivals and during times of fasting, particularly Lent. That extra cold starage time means that bocks are often started in the fall to be enjoyed in the spring.

There are multiple styles of bock including:
Traditional
Maibock or Helles bock – which is a lager brewed to Bock strength
Doppelbock – a stronger version of the traditional
Eisbock – where a Doppelbock is partially frozen and ice is removed to concentrate the alcohol content and flavor
Weizenbock – utilizing wheat instead of barley.

So what’s with the goat? Turns out, Bock beers were first brewed in the Northern German town of Einbeck in the 14th century. As the beer traveled south to Munich around the 17th century, the Bavarians misunderstood their northern brethren and heard “ein bock” translating to billy goat in German. The name and the goat have been around since. 

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