Whats with the goat?

This is Bock season, along with Yuengling, many American brewers used to commercially brew Bock in vast quantities this time of year.  This is attributed to borrowed German traditions of drinking this style in preparation of the Lenten fast as monistic monks did & continue to do.  The rich, malty sweet lager was considered “liquid bread” & helped make a person feel full while still getting necessary nutrition from a safe to consume liquid before the days of sanitation & pasteurization.   The first of these beers were made near the city of Einbeck, and with the dialect or slang of the Munchen brewers that adopted this style, were commonly referred to as ein-bock, witch happens to also be the word for a billy goat, hence the pun that continues to this day in packaging references.   There are many sub-styles that have derived from the bock bier over the years, heller or maibock (May) a blonde style still of substantial gravity but with less caramel malt, doppelbock a double gravity or strength version, usually with copious amounts of specialty malt giving a dark brown hue.  A few brewers would create the eisbock, a taking cold aging to the extreme & intentionally let the beer freeze, then by removing the ice, would concentrate the beer, increasing alcohol, a tradition that continues mostly with our large domestic breweries while making ice beer.  So there you have it, a brief overview of ein-bocks.

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