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Bock
Also called Bockbier, Maibock, Helles bock, Doppelbock, Eisbock, Dunkles bock
Bock is a strong, malt-rich German lager of about 6.3 to 7.4% ABV, originating in Einbeck and perfected in Munich. Its family includes the pale maibock, the stronger doppelbock (7 to 10%) and the freeze-concentrated eisbock (9 to 14%).
| Origin | Einbeck, Germany, 14th century; Munich, 17th century |
|---|---|
| Alcohol (ABV) | 6.3–10% |
| Bitterness (IBU) | 16–35 |
| Color | Deep gold to dark brown |
| Glass | Tulip, goblet or stemmed Pokal |
| Serving temperature | 8–12 °C |
| Classic examples | Einbecker Ur-Bock Dunkel, Paulaner Salvator, Ayinger Celebrator, Hofbräu Maibock, Weihenstephaner Korbinian, Kulmbacher Eisbock |
History
Strong beer from Einbeck in Lower Saxony was traded across northern Europe by the Hanseatic League from the 14th century. Munich's Hofbräuhaus imitated it in the 17th century, hiring an Einbeck brewmaster, and Bavarian pronunciation turned Einbeck into 'ein Bock', meaning a billy goat, which is why goats appear on labels. Paulaner monks brewed the first doppelbock, Salvator, as 'liquid bread' for Lenten fasting by the 1700s, and imitators adopted names ending in -ator. Eisbock emerged in Kulmbach in the late 1800s. Maibock, a pale spring version, is a more recent development.
Appearance, aroma and taste
Traditional dunkles bock is copper to dark brown, with intense aromas of toasted bread and melanoidin malt, a malty-sweet palate and just enough bitterness for balance. Maibock is deep gold to light amber, drier and more hop-accented. Doppelbock is richer still, with dark-fruit, caramel and sometimes chocolate notes and a warming alcohol presence. Eisbock concentrates all of this into a viscous, liqueur-like beer with plum and raisin flavors. Across the family, hop aroma is low and fermentation character clean.
How it is brewed
German bocks start from a high original gravity, at least 16 °Plato under German tax rules (18 °P for doppelbock), using mostly Munich and Vienna malt for dark versions and pilsner malt for maibock. Decoction mashing deepens malt complexity. Noble hops supply restrained bitterness. Fermentation uses clean lager yeast, followed by extended cold lagering, often eight weeks or more, to smooth the alcohol. Eisbock is made by partially freezing a doppelbock and removing water ice, concentrating the remaining beer.
Food pairing
Bocks suit hearty, roasted dishes: roast pork, braised beef, venison, duck and game sausages. Maibock pairs with spring dishes such as white asparagus with ham, roast chicken and spicy Asian food. Doppelbock matches strong cheeses such as aged Gruyère, Limburger or blue cheese, and desserts like German chocolate cake, plum cake and bread pudding. Eisbock is best sipped like a dessert wine, alongside dark chocolate or a cheese board.
Bock beers on the map (3)
BeerGuessr lists 3 brands whose flagship is a bock, from 2 countries. Most come from the United States (2).
Bock: questions and answers
Why is there a goat on bock beer labels?
Bock means billy goat in German. The style was named after the town of Einbeck, and in Bavarian dialect 'Einbeck' sounded like 'ein Bock', a goat. Brewers adopted the animal as a visual pun, and it has stayed on labels ever since.
What is the difference between a bock and a doppelbock?
Doppelbock, or double bock, is stronger and richer: 7 to 10% ABV versus 6.3 to 7.2% for a traditional bock. Doppelbocks often carry names ending in -ator, after the original Paulaner Salvator brewed by Munich monks.
What is a maibock?
Maibock, also called helles bock, is a pale gold to light amber bock of 6.3 to 7.4% ABV served in spring, especially May. It is drier and more hop-accented than dark bocks while keeping the bock strength and malt richness.
Related styles: amber and dark lagers
All beer styles →Sources: styles.bjcp.org, styles.bjcp.org, styles.bjcp.org
Last reviewed October 2026.