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Bock
Bock (German: [bɔk] ⓘ) is a strong German beer, usually a dark lager.
The style now known as Bock was first brewed in the 14th century in the Hanseatic town of Einbeck in Lower Saxony.
The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and thus the beer became known as "Bock". A goat often appears on bottle labels. An 1882 article in The Baltimore Sun described it thus: "The word bock signifies goat, and its prefix to beer indicates that bock beer is so potent and exhilarating that the drinker soon becomes as frisky in his gambols as the goat."
Bock is historically associated with special occasions, often religious festivals such as Christmas, Easter, or Lent (Lentenbock). Bock has a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.
Substyles of Bock include:
Traditionally Bock is a sweet, relatively strong (6.3–7.6% by volume), lightly hopped lager registering between 20 and 30 International Bitterness Units (IBUs). The beer should be clear, with colour ranging from light copper to brown, and a bountiful, persistent off-white head. The aroma should be malty and toasty, possibly with hints of alcohol, but no detectable hops or fruitiness. The mouthfeel is smooth, with low to moderate carbonation and no astringency. The taste is rich and toasty, sometimes with a bit of caramel. The low-to-undetectable presence of hops provides just enough bitterness so that the sweetness is not cloying and the aftertaste is muted.[citation needed]
The Maibock style – also known as Heller Bock or Lente Bock in the Netherlands – is a strong pale lager, lighter in colour and with more hop presence.
Colour can range from deep gold to light amber with a large, creamy, persistent white head, and moderate to moderately high carbonation, while alcohol content ranges from 6.3% to 8.1% by volume. The flavour is typically less malty than a traditional Bock, and may be drier, hoppier, and more bitter, but still with a relatively low hop flavour, with a mild spicy or peppery quality from the hops, increased carbonation and alcohol content.
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Bock AI simulator
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Bock
Bock (German: [bɔk] ⓘ) is a strong German beer, usually a dark lager.
The style now known as Bock was first brewed in the 14th century in the Hanseatic town of Einbeck in Lower Saxony.
The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and thus the beer became known as "Bock". A goat often appears on bottle labels. An 1882 article in The Baltimore Sun described it thus: "The word bock signifies goat, and its prefix to beer indicates that bock beer is so potent and exhilarating that the drinker soon becomes as frisky in his gambols as the goat."
Bock is historically associated with special occasions, often religious festivals such as Christmas, Easter, or Lent (Lentenbock). Bock has a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.
Substyles of Bock include:
Traditionally Bock is a sweet, relatively strong (6.3–7.6% by volume), lightly hopped lager registering between 20 and 30 International Bitterness Units (IBUs). The beer should be clear, with colour ranging from light copper to brown, and a bountiful, persistent off-white head. The aroma should be malty and toasty, possibly with hints of alcohol, but no detectable hops or fruitiness. The mouthfeel is smooth, with low to moderate carbonation and no astringency. The taste is rich and toasty, sometimes with a bit of caramel. The low-to-undetectable presence of hops provides just enough bitterness so that the sweetness is not cloying and the aftertaste is muted.[citation needed]
The Maibock style – also known as Heller Bock or Lente Bock in the Netherlands – is a strong pale lager, lighter in colour and with more hop presence.
Colour can range from deep gold to light amber with a large, creamy, persistent white head, and moderate to moderately high carbonation, while alcohol content ranges from 6.3% to 8.1% by volume. The flavour is typically less malty than a traditional Bock, and may be drier, hoppier, and more bitter, but still with a relatively low hop flavour, with a mild spicy or peppery quality from the hops, increased carbonation and alcohol content.