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What makes a Bock, a Bock?

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I thought I would start a discussion on Styles, so to start I ask,

What makes a Bock, a Bock?

from the BJCP website

--- Quote ---5B. Traditional Bock
Aroma: Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters.

Appearance: Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.

Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.

Mouthfeel: Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

Overall Impression: A dark, strong, malty lager beer.

Comments: Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.

History: Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “billy-goat” in German, and is often used in logos and advertisements.

Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich.

Vital Statistics:  OG: 1.064 – 1.072 
IBUs: 20 – 27  FG: 1.013 – 1.019 
SRM: 14 – 22  ABV: 6.3 – 7.2% 

Commercial Examples: Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock
--- End quote ---

But I again ask, what makes this style different from others.


Munich malt, munich malt and lots of it, and some munich malt too-German hops and only at th begining of th boil
and not much-German lager yeast- aging it for a long time(th hard part for me), tripple decoction.
I know you didnt ask how do we make it but all of the above sets a bock apart from a say dark or amber lager JMO


--- Quote from: bonjour on November 11, 2009, 07:53:07 AM ---What makes a Bock, a Bock?

--- End quote ---

All you need to do is put a picture of a goat on the label  ;D

Definitely Munich malt (and lager yeast). Unless you are talking about a Maibock and that is just technically a Helles brewed to Bock strength with, in some instances, some added specialty malts and a little more hops.

IMHO there are two components to what makes a style a style,

* History, which includes traditional techniques (i.e. decoction) and location (think water chemistry)
* Ingredients which lead to flavor.

anything else?


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