Bock

Bock is a bottom-fermented German beer characterized by its intense malty profile and high alcohol content. Its origins date back to the 14th century in the city of Einbeck, in Lower Saxony, from where it became popular in Munich, where the local dialect turned "Einbeck" into "ein Bock," which also means "goat." That is why it is common to find the animal as a symbol on its labels.

In the glass, it displays a color ranging from dark amber to deep reddish-brown, with a creamy, off-white head and good retention. On the nose, aromas of toasted malt, bread, caramel, toffee, nuts, dried fruit, and soft notes of molasses dominate. The hops appear very discreetly, providing balance without aromatic prominence. On the palate, it is full-bodied, with a marked but not cloying malty sweetness, moderate carbonation, low to medium bitterness (20-30 IBU), and a long, warm, and comforting finish. The alcohol content is between 6.3% and 7.6%.

It is brewed with a generous base of Munich and Vienna malts, very subtle noble German hops, and a low-temperature lager fermentation followed by long cold maturation (lagering) that refines all the flavors.

It is an ideal beer for cold months, perfect with roasted meats, German sausages, pork knuckle, stews, aged cheeses, or caramel and nut-based desserts. It should be served between 8°C and 12°C in a chalice-type glass or a German pokal. A fundamental piece for understanding the German lager tradition beyond the Pilsner.