Bock
Malt-forward German lager—brewed to carry you through winter.
A German lager built for lean months, when the beer was expected to do some of the work of the food. Malt leads from the front—bread crust, toffee, a long sweet finish—with the hops holding the line and little else in the way. Doppelbock, maibock and eisbock are the same idea with the dial turned further.
5 styles · Best in a Mug
1 Bock beer in BREWTANICA™, each one read from a real label.
Styles within Bock
Each with its region of origin.
Doppelbock / Double Bock
Germany (Bavaria)Very rich malt, bread and toast, and dried fruit, copper to dark brown at 6.6–7.9% ABV and 17–27 IBU. Ours is Tröegs' Troegenator Double Bock, at 8.2%. Pair with rich desserts, aged cheeses or hearty stews.
Eisbock
Germany (Kulmbach)Freeze-concentrated bock: ice is drawn off to intensify the strength and rich malt depth.
Maibock / Helles Bock
GermanyPale, strong spring bock; malty but balanced, with more hop presence than its darker siblings.
Traditional Bock
Germany (Einbeck)Strong, smooth lager; rich malt with minimal hops. The original bock — brewing sustenance with monastery roots.
Weizenbock
GermanyStrong wheat bock; banana, clove, and dark fruit — weizen character at bock strength.