Bockbiere

Bock beer can be a bottom-fermented or top-fermented beer. Subcategories of Bock include Maibock, Weizenbock , Doppelbock , Festbock, Eisbock , etc.

The origin of the name “Bock” can be found in the Lower Saxony town of Einbeck in the Middle Ages. In the 14th century, the entire population of the city of Einbeck had the right to brew, which is why many brewed their own beer and the supply of beer was therefore too high. So the city bought the surplus beer and distributed it throughout Germany. Since the transport time was very long back then, the beer had to be brewed extremely strong so that it could survive the transport time. Little by little, the name of the Einbecker beer developed into the currently known bock beer.

Nowadays, many bock beers have the ending “-ator”. The reason for this is as follows:

Between 1618 and 1648 (30 Years' War), monks brewed a beer called "Sankt-Fathers-Bier", which was highly regarded. Other breweries wanted to brew a beer that was just as good and gave it a similar name – “Salvator”. However, due to a decision, only the royal brewery was allowed to use the name “Salvator” for its beer, whereupon many decided to add the ending “-ator” to their beer name in order not to completely distance themselves from the popular and successful beer in terms of the name. An example is the Ayinger Celebrator , Tilman's Kulturator and Gänstaller Affumicator .

Aromatically, the strong beer impresses with a malty sweetness and little hop bitterness. It is reminiscent of dried fruits and has a full-bodied taste. With more than 6.5% alcohol, it is significantly stronger than other beers. Likewise, the Bock is creamier and not as runny as other beer styles. Blue cheese, roast meat, as well as spaghetti carbonara and tiramisu are ideal food pairings.