German for strong beer. Usually served in fall, late winter or spring, bocks are bottom-fermented and made from barley malt.
Also Bok. A German-style extra strong dark lager.
is a very strong lager beer traditionally brewed to celebrate the approach of spring. Bocks are typically full-bodied, malty and well-hopped. See also: Beer.
German-style beer with a strong alcoholic content. Dopplebock has yet a higher alcoholic content (6% or more) and Eisbock (made with a freezing process) can have an alcoholic content equivalent to wine.
Strong Lager served as a warming beer in late winter, early spring, or autumn, depending upon the part of the world. Color varies. Classically served at not less than 48F; 9C, from a stoneware mug. In Germany, sometimes served with the seasoned veal sausage Weisswurst.
Bock is usually a very strong beer that is normally served seasonally from January to May. Bock beers are bottom fermented, thus they are a lager type of beer. They come in a variety of different styles, ranging from the pale, Helles Bock, to the traditional dark colored Dunkels Bock. Bocks usually balance a definite malt flavor with a hops dryness in the finish. "Double Bocks" are even stronger than single Bocks and vary in taste from well balanced to that of an overwhelming malt taste. The term Bock literally means goat in German. The most accepted theory is that the word "Bock" is a derivation from the word "Einbeck." Einbeck is the name of the town where the Bock style of beer is presumed to have originated.
German for "sheep". Also references a tawny to dark lager beer originating from Germany.
German word for 'billy goat'; refers to a strong beer. Bocks average well above 6.25% alcohol by volume.
a very strong lager traditionally brewed in the fall and aged through the winter for consumption in the spring
a male goat but it's also a beer style traditionally associated with Spring
The name "Bock" is derived from the German town "Einbeck", where it was first brewed. Later, the name gradually change in various dialects, so today the word became homonym with the German word for male goat as is illustrated on the Bock beer labels. Beers of this type were traditionally brewed stronger and darker to withstand the rigors of summers without refrigeration. Some breweries now brew with a high specifiv gravity. "Bock" has been part of the vocabulary of beer since at least the 17th century.
Rich, smooth mouth feel and caramelly sweet flavor smooths over the high alcohol content. Strong malt but light on the hops. Variants include the pale helles bock, the spring seasonal maibock and the dark, sweet and viscous doppelbock.
A malty dark lager that is bottom-fermented with a relatively higher alcohol content, usually around 6% by volume.
A strong lager that is served very cold, usually bottom fermented. It is full bodied, sweet, sometimes syrupy.
Bock is a strong lager, mildly hopped, that varies from a light- to a dark-bodied flavor. Bock beer is usually brewed in the spring and allowed to condition throughout the winter.
The word beck is a shortened form of Ziegenbock, "billy goat," and it is used to designate a strong bottom-fermented beer that was first brewed in Saxony but is now chiefly associated with Bavaria -- though bocks are brewed in other countries, too. The majority are dark, though many German brewers have light versions as well. All tend to have a pronounced malty character.
Strong beer, origin in Germany and the Netherlands.
A beer traditionally brewed in winter, stronger and darker than regular beer.
German term for extra-strong beer. Bocks are often dark but may also be wheat beers.
A very strong lager traditionally brewed in winter to celebrate the coming spring. Full-bodied, malty, well-hopped.
or Bok Strong beer style of The Netherlands and Germany.
A malty dark lager beer.
Bock is a strong lager, which has origins in the Hanseatic town Einbeck, Germany. The name is a corruption of the medieval German brewing town of Einbeck. The original Bocks were dark beers, brewed from high-coloured malts.