AMERICAN CRAFT BEER’S GUIDE TO BEER STYLES
You might get the impression that we, the beer gurus of ACB, understand all there is to know about beer, yet we’re still learning just like you. It’s this thirst for knowledge that drives us to dig deeper into the stories behind the beer we drink, thus protecting you from the embarrassment of not knowing exactly what it is you’ve decided to put in your mouth.
So welcome to the latest in our ongoing series (drum roll please…) “What the Hell is a Maibock?”
The Basics:
The basic Bock style is of 13th century, Germanic origin and a stronger style of ale (6.3 to 7.2% ABV – some as high as 12% in Germany), though one or two generally won’t rip your face off. First brewed in the central town of Einbeck, it became awfully popular in Bavaria, where their wacky dialect causes them to pronounce the town “ein Bock,” meaning “Billy Goat” in German – hence the common appearance of a goat on labels. No, it’s not just a scary flashback to your odd college years…
Bock beers have traditionally been brewed for special occasions, aka “this time let’s REALLY get fucked up.” They’ve also been brewed to coincide with the fasting of Bavarian monks, which may explain why many Bocks, especially Maibocks, are released during the Christian season of Lent. The Maibock style is an update of the style to conform to the popularity of Pilsner/Lager beers in the mid- to late-1800s, or a stronger version of the German Helles or “light-colored” beer (aka Heller Bock)… CLICK HERE TO READ THE FULL STORY AT AMERICA CRAFT BEER
