When was the last time you had a bock? Was there a goat involved when you tasted that rich, pillowy, definition-of-maltiness? It’s a strange question to ask, to be sure, and if you’re anything like me goats freak you out (their eyes are unnerving…), and you’d rather not share a pint with them. However, goats are sort of the key to the history of bock beer; a history illustrating the regional differences in Germany and how beer styles change throughout time. First off, what makes a beer a “Bockbier”? I know everyone starts with that question for every beer ever , but this one is a little more unique. A bock is very much defined by shades. Is it a shade lighter in malt character? Then it’s a Munich Dunkel. Is it a shade lighter in color? Then it’s a Maibock or Helles Bock. Does it have a shade more alcohol content? Then it’s a Doppelbock. While some of those beers are still in the “bock family”, they’re not a true bockbier, which is what we’re talking about. We’ll get to those related on...
Bibere humanum est, ergo bibamus