The style known now as bock was a dark, malty, lightly hopped ale first brewed in the 14th century by German brewers in the Hanseatic town of Einbeck. The style from Einbeck was later adopted by Munich brewers in the 17th century and adapted to the new lager style of brewing. Due to their Bavarian accent, citizens of Munich pronounced “Einbeck” as “ein Bock” (“a billy goat”), and thus the beer became known as “bock”. To this day, as a visual pun, a goat often appears on bock labels.
Dark brown in appearance but with a beautiful ruby hue when held up to the light. The off-white head is thick and billowing. Low carbonation gives a smooth mouth feel that accentuates the rich and toasty, sweet but not cloying flavour. Very low hoping is just enough to balance the sweetness in the beer but can be almost undetectable.
Grilled Meats and Chocolate
Malts: Pale Ale, CaraAroma, Carared, Melanoidin, Carafa III
Hops: Columbus, Saaz
Yeast: San Francisco Lager Yeast