Beers with this special name are particularly well-known in Bavaria. They have a higher alcohol content than lager beers and are usually on the malty side in terms of taste. They are often dark, bottom-fermented beers, but there are also wheat beers with a light color. These are top-fermented. Bock beers are particularly popular seasonally and are enjoyed during Lent, for example as Christmas or Easter bocks.
This has its origins in the fact that Catholic monasteries adhered to the principle that "liquids do not break the fast". Strong beer nourished and was regarded as "liquid bread". It is said that the monks were well aware that this strong beer was probably not entirely in keeping with the meaning and purpose of Lent.
A barrel of it was therefore sent to Rome to obtain the Pope's blessing for the strong drink. During the long journey, however, the beer had become undrinkable. Nonetheless, the Pope tasted it and said in disgust that it was indeed a crime to drink this brew.
Various bucks
Today, the tradition of fasting has waned, but breweries in the Catholic areas of southern Germany and Austria in particular hold on to the custom of brewing a particularly strong beer for this time. There are even double bocks. Their alcohol content is usually over seven percent by volume and the tapping of the barrel is always a big and eagerly awaited event.
In Munich, the strong beer season in March is so popular that it is called the "fifth" season. One of the best-known doppelbocks is the "Salvator" from the Munich Paulaner brewery. It is the inspiration for all other Doppelbocks, which are traditionally given names ending in "-ator". Finally, Eisböcke are even stronger.
These are double bocks from which part of the water is removed by freezing and then removing the ice crystals. The remaining liquid is therefore more concentrated and particularly aromatic. A popular Eisbock called "Aventinus" comes from the "Schneider Weisse" brewery and contains a whopping twelve percent alcohol by volume.
How the name came about
As is so often the case with bock beers, there is a nice story behind the origin of the name. Although the labels of these beers are often adorned with a horned billy goat or mutton, the name has nothing to do with an animal. It is derived from the town of Einbeck in Lower Saxony (Germany). This is located roughly halfway between Hanover and Kassel.
Even in the Middle Ages, Einbeck was known for its particularly good and strong beer. In the middle of the 14th century, the town joined the Hanseatic League. As part of the large trading association, the town was able to market its most important export - strong beer - even better. This also made the brewers from Einbeck famous.
In 1617, a master brewer named Elias Pichler was finally brought to Munich to work at the court brewery. Everyone wanted to drink his beer "ainpöckscher Art". Eventually, in the Munich dialect, "Ainpöck" became "Oanpock" and later "ein Bock" as the name for the strong Lenten beer.
Good food companion
With their malty, often fruity aromas and full body, bock beers are very well suited to accompany food. Their bitterness is usually not too high and they often have a sweet note. They taste good with pasta dishes with tomato sauce, whose acidity they balance out. Or they support the light sweetness of braised meat with root vegetables.
Matured hard cheese with fruit bread is also a great combination with bock beer. Certain double bocks or ice bocks go wonderfully with desserts with chocolate or nuts. Bock beers can be stored if you wish. The higher the alcohol content, the better it works. Stored in a dark, cool place, these beers become even rounder, softer and more aromatic over time.
This article appeared in
issue 4-2024
BAR NEWS magazine as single issue
