Traditional bocks are all-malt brews and are high in malt sweetness. Malt character should be a balance of sweetness and toasted or nut-like malt. “Bock” translates as “goat”!
- Grilled Rib-Eye
- Aged Swiss
Dark Brown to Very Dark
Slow to Medium Rising Bubbles
Mild to Noticeable
Hop flavor is low. Hop bitterness is perceived as medium, increasing proportionately with starting gravity
High malt character with aromas of toasted or nut-like malt, but not caramel
Fruity-ester aromas should be minimal, if present
Not common to style.
Low to Medium
Short to Medium
Pilsner, Munich, CaraMunich, Meussdoerffer Rost, Melanoidin
Moderate carbonate water