September 1998 Volume 21, Issue 9

This section was taken from an email sent to me by Bryan Gros to be included in this months newsletter. -MW

Class 13: Bock.

A. Traditional Bock

Aroma: Strong aroma of malt. Virtually no hop aroma. Some alcohol may be noticeable. Warm-ferment aromas such as diacetyl or fruity 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.

Comments: Decoction mashing may enhance the caramel flavor aspect  of the malt.

History: Can be thought of as a strong version of Munich Dunkel.  A Bavarian specialty that is most closely associated with winter and spring seasons.

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
FG: 1.013 - 1.020
ABV: 6.0 - 7.5%
IBU: 20 - 35
SRM: 14 - 30

Commercial Examples: Aass Bock. Hacker-Pschorr Dunkeler Bock. Dunkel Ritter Bock.

B. Helles Bock/Maibock

Aroma: Moderate to strong malt aroma. Virtually no hop aroma. Warm-ferment aromas such as diacetyl or fruity esters should be low to none. Some alcohol may be noticeable.

Appearance: Golden to amber in color. Lagering should provide good clarity. Head retention may be impaired by
higher-than-average alcohol content.

Flavor: Rich malt flavor dominates with the grassy complexity of continental European pale malts. Little or no hop flavor. Hop bitterness is generally only high enough to balance the malt flavors to allow moderate sweetness in the finish.

Mouthfeel: Medium bodied. Moderate carbonation.

Overall Impression: A relatively pale, strong, malty lager beer. 

Comments: A pale type of Bock Beer.

History: Can be thought of as a strong version of Munich Helles. Maibock is specifically associated with springtime and the month of May.

Ingredients: Pale lager malts. No non-malt adjuncts.
Continental European hops. Water hardness varies. Lager yeast.

Vital Statistics:
OG: 1.064 - 1.072
FG: 1.011 - 1.020
ABV: 6.0 - 7.5%
IBU: 20 - 35
SRM: 4 - 10

Commercial Examples: Ayinger Maibock. Spaten Premium Bock.  Pschorr Marzenbock. Wurzburger Maibock. Hacker-Pschorr Maibock.
Einbecker Ur-Bock. Augustiner Hellerbock. Fieders Bock Im Stein.  Forschungs St. Jacobus Bock.

C. Doppelbock

Aroma: Intense maltiness. Virtually no hop aroma. While
warm-ferment aromas such as diacetyl or fruity esters should be low to none, a fruit aspect to the aroma often described as prune, plum or grape may be present due to reactions between malt, the boil, and aging. A very slight roasty aroma may be present indarker versions.

Appearance: Gold to dark brown in color. Lagering should providegood clarity. Head retention may be impaired by higher-than-average alcohol content.

Flavor: Very rich and malty, infrequently a touch of roastiness. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusel oils) should be insignificant. Little to no hop flavor. Hop bitterness varies from moderate to low but always allows malt to dominate the flavor.

Mouthfeel: Full bodied. Low carbonation.

Overall Impression: A very strong, rich, lager beer.
Comments: Most versions are dark colored and may display the caramelizing effect of decoction mashing, but pale versions have also been made.

History: A Bavarian specialty invented in Munich by the brothers of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels.

Ingredients: Pale lager malt for pale versions, Munich and Vienna malts for darker ones and occasionally a small fraction of dark-roasted (burnt) malt in those. Continental European hops. Water hardness will vary. Lager yeast.

Vital Statistics:
OG: 1.073 - 1.120
FG: 1.018 - 1.030
ABV: 7.5 - 12%
IBU: 20 - 40
SRM: 12 - 30

Commercial Examples: Paulaner Salvator. Ayinger Celebrator. Spaten Optimator. Tucher Bajuvator. Augustiner Maximator. EKU 28 Kulminator. Samichlaus. Lowenbrau Triumphator. Hacker-Pschorr Animator. Old Dominion Dominator.

D. Eisbock

Aroma: Dominated by malt. Definite alcohol presence. No hop aroma. No warm-ferment aromas such as diacetyl or esters.

Appearance: Deep gold to dark brown in color. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content.

Flavor: Rich malt and concentrated alcohol. No hop flavor. Hop bitterness just balances the malt sweetness to avoid a cloying character. No warm-ferment flavors such as diacetyl or esters.

Mouthfeel: Full bodied. Carbonation low.
Overall Impression: An extremely strong lager beer.

Comments: The process of concentrating the alcohol content by freezing may impart significant smoothness to the flavor.

History: A Kulmbach specialty traditionally brewed by freezing a Bock or Doppelbock and removing the water ice to concentrate the flavor and alcohol content.

Ingredients: Pale lager malt for pale versions, Munich and Vienna malts for darker ones and occasionally a small fraction of dark-roasted (burnt) malt in those. Continental European hops forbitterness only. Lager yeast. Water hardness will vary.

Vital Statistics:
OG: 1.064 - 1.120 (effective range due to freezing effect is 1.092 - 1.116) FG: 1.023 - 1.035 ABV: 8.6 - 14.4% IBU: 25 - 50
SRM: 18 - 50

Commercial Examples: Kulmbacher Reichelbrau Eisbock. Niagra Eisbock.