MARCH 25, 2000: Charlotte, NC -- To truly understand the Bock style of beer, we need to understand the time in which it evolved: the MIddle Ages. Life in the 13th Century was one riddled with hard work for the brewer. The freedom to brew for sale was not a common privilege. Both the Church and the Nobility carefully controlled beer production and seldomly granted brewing rights to others. These rights were granted usually when general beer production dropped or as an extended means of taxation. While this sort of Nobility/CHurch mandate granted specific cities a charter to brew, the brewers guild would shortly follow and regulate what was brewed, when, by whom, how much, and what ingredients would be allowed. Remember, this was well before the 1516 Rheinheitsgebot, so anything could be used in the brew process. All well and good, this Guild regulation made the Nobility and Church quite rich through taxations and individually brewers rich by granting brewing privileges.

Einbeck, Germany The city of Einbeck, located near Hamburg, was one of the many cities that prospered during this turbulent period. Originally a privately held estate, it quickly grew to a reasonable size city and was granted a brewing charter by the Church. However, its relative distance from the controlling state of Germany, allowed it to produce beer with very limited taxation. Also, around this time, Hops was recognized as an essential ingredient for beer production in part due to its medicinal purposes. Einbeck's location in the center of the new Hop industry allowed it to produces quality beer that also traveled well as an export. Although there are a number of different theories as to when the Bock style originated, the most commonly held belief is that it was first produced and exported from Einbeck. The work "Bock" is a corruption of the name Einbeck.

This style became so popular through the Middle Ages that it quickly migrated to the south of Germany and sprouted the number of Bock varieties we know today, such as Dopplebock, Maibock, Weizenbock, Dunklesbock, and Helles Bock.


Bock Characteristics

The following characteristics classify the Traditional Bock as per the AHA guidelines:

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.

Bock (Classic Beer Style Series: 9) by Darryl Richman Must read for any serious brewer. In Bock, Richman writes with creative insight and pieces together the history that embodies this sumptuous, dark beer.