History

According to some records, Bockbiers date back as far as the mid-1200s in Germany—and although their name came from the Hanseatic league town of Einbeck (where the beer was first brewed), a myth says it was derived from the German word for “goat,” which is also “bock.”

By 1380, there were 600 breweries in Einbeck producing Bockbier. Later it was exported to Munich and then all over Europe. With the large demand for Bockbier in Munich, the Einbeck brewmeister was brought to Munich with no chance of returning to Einbeck.

Bockbiers generally has a malty character with a caramel and roasted flavor that finishes slightly sweet and come in many styles:
Dunkelsbock: traditional dark bock
Hellesbock: pale beer that is light in color with a dry finish, almost like a pilsner
Maibock: somewhat darker bock that has a definite hops taste
Weizenbock: wheat beer brewed to the strength of a Bockbier
Doppelbock: double bock with a slightly sweet finish

All Bockbiers fall under the Reinheitsgebot, the German purity law established in 1516 by Dukes Willhelm IV and Ludwig X of Bavaria. This law established that beer may be made of only water, malt, and hops. Little was known of yeast back then, so it was not included in the regulations.