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14. BOCK
14A. Traditional Bock
Aroma:
Strong aroma of malt. Virtually no hop aroma. Some alcohol may be noticeable. Diacetyl or esters should be low to none.
Appearance:
Deep amber to dark brown color. Lagering should provide good clarity despite the dark color. Head retention may be impaired by higher-than-average alcohol content.
Flavor:
Rich and complex maltiness is dominated by the grain and caramel flavors of Munich and Vienna malts. A touch of roasty character may be present but is rare. No hop flavor. Hop bitterness is generally only high enough to balance the malt flavors to allow moderate sweetness in the finish.
Mouthfeel:
Medium to full bodied. Low to moderate carbonation.
Overall Impression:
A dark, strong, malty lager beer.
History:
Can be thought of as a strong version of Munich Dunkel. A Bavarian specialty that is most closely associated with serving in winter and spring seasons.
Comments:
Decoction mashing may enhance the caramel and melanoidin flavor aspects of the malt.
Ingredients:
Munich and Vienna malts, rarely any dark roasted malts, never any non-malt adjuncts. Continental European hop varieties are used, for bittering only. Lager yeast. Water hardness can vary.
Vital Statistics:
OG: 1.064-1.072
IBUs: 20-35 FG: 1.013-1.020
SRM: 14- 30 ABV: 6-7.5%
Commercial Examples:
Aass Bock, Hacker-Pschorr Dunkeler Bock, Dunkel Ritter Bock, Einbecker Ur-Bock.
14B. Helles Bock/Maibock
Aroma:
Moderate to strong malt aroma. Hop aroma should be low to none. Aromas such as diacetyl or fruity esters should be low to none. Some alcohol may be noticeable.
Appearance:
Golden to amber in color. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content.
Flavor:
The rich flavor of continental European pale malts dominates. Little or no hop flavor. Hop bitterness is generally only high enough to balance the malt flavors to allow moderate sweetness in the finish. Perception of hops may be more apparent than in darker Bocks.
Mouthfeel:
Medium-bodied. Moderate carbonation.
Overall Impression:
A relatively pale, strong, malty lager beer.
History:
Can be thought of as a strong version of Munich Helles. The serving of Maibock is specifically associated with springtime and the month of May.
Comments:
A pale type of Bock beer.
Ingredients:
Pale lager malts. No non-malt adjuncts. Continental, European hops. Water hardness varies. Lager yeast.
Vital Statistics:
OG: 1.064-1.072
IBUs: 20-35 FG: 1.011-1.020
SRM: 4 — 10 ABV: 6-7.5%
Commercial Examples:
Ayinger Maibock, Spaten Premium Bock, Pschorr Maerzenbock, Wuerzburger Maibock, Hacker-Pschorr Maibock, Augustiner Hellerbock, Fieders Bock Im Stein, Forschungs St. Jacobus Bock.
14C. Doppelbock
Aroma:
Intense maltiness. Virtually no hop aroma. While diacetyl or esters should be low to none, a fruity aspect to the aroma often described as prune, plum or grape may be present due to reactions between malt, the boil, and aging. A very slight roasty aroma may be present in darker versions.
Appearance:
Gold to dark brown in color. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content.
Flavor:
Very rich and malty, infrequently a touch of roastiness. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusel oils) should be very low to none. Little to no hop flavor. Hop bitterness varies from moderate to low but always allows malt to dominate the flavor.
Mouthfeel:
Full-bodied. Low carbonation.
Overall Impression:
A very strong, rich, lager beer.
History:
A Bavarian specialty invented in Munich by the brothers of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels.
Comments:
Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but pale versions have also been made.
Ingredients:
Pale lager malt for pale versions, Munich and Vienna malts for darker ones and occasionally a small fraction of dark-roasted(burnt) malt in those. Continental European hops. Water hardness will vary. Lager yeast.
Vital Statistics:
OG: 1.073-1.120
IBUs: 20-40 FG: 1.018-1.030
SRM: 12-30 ABV: 7.5-12%
Commercial Examples:
Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Tucher Bajuvator, Augustiner Maximator, EKU Kulminator "28," Loewenbraeu Triumphator, Hacker-Pschorr Animator, Old Dominion Dominator.
14D. Eisbock
Aroma:
Dominated by malt. Definite alcohol presence. No hop aroma. No diacetyl or esters.
Appearance:
Deep gold to dark brown in color. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content.
Flavor:
Rich malt and concentrated alcohol. No hop flavor. Hop bitterness just balances the malt sweetness to avoid a cloying character. No diacetyl or esters.
Mouthfeel:
Full-bodied. Carbonation low.
Overall Impression:
An extremely strong lager beer.
History:
A Kulmbach specialty traditionally brewed by freezing a Bock or Doppelbock and removing the water ice to concentrate the flavor and alcohol content.
Comments:
The process of concentrating the alcohol content by freezing may impart significant smoothness to the flavor. The effective OG range due to the freezing effect is 1.092-1.150.
Ingredients:
Pale lager malt for pale versions, Munich and Vienna malts for darker ones and occasionally a small fraction of dark-roasted malt in those. Continental European hops for bitterness only. Lager yeast. Water hardness will vary.
Vital Statistics:
OG: 1.064-1.120
IBUs: 25-50 FG: 1.023-1.035
SRM: 18-50 ABV: 8.6-14.4%
Commercial Examples:
Niagara Eisbock.
