Bock is a type of German beer. Bottom fermented, it is named for the famous medievalGerman brewing town of Einbeck. The beer is a heavy bodied lager and is darkened by high-coloured malts. Bock is traditionally brewed in the winter time for drinking during the Spring. Larger quantities of beer foam than shown atop this glass caused a stir in 1990s England when people received less than a pint (568 ml) of beer for the price of a pint. ... Bottom-fermenting yeast, usually of the species saccharomyces uvarum (sometimes saccharomyces carlsbergensis), is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it settles to the bottom of the fermentation vessel. ... The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times, beginning with the Renaissance. ... Einbeck is a city in southern Lower Saxony, Germany, located in the district Northeim. ... Lager beers are alcoholic beverages of German and Czech origin, taking their name from the German lagern (to store). Lagers are brewed principally from malted barley (without cane sugar, an adjunct), hops and water at low temperatures (usually between 5°C and 15°C) that cause bottom-fermentation. ...
Variants include Maibock (brewed for the month of May), Eisbock (ice bock), Weizenbock (wheat bock), and Doppelbock (double bock). The names of Doppelbock brews commonly end in -ator in honor of the original, Paulaner Salvator (German, "Savior").
Many bock beer producers have displayed goats on bottle labels since Bock in German means billy goat. In the local dialect, Einbeck is pronounced similar to "Einbock", which sounds like ein Bock (a goat). Einbeck is a city in southern Lower Saxony, Germany, located in the district Northeim. ...
Doppelbock (literally "double bock") is a stronger and usually darker version of the Bavarian Bockbier.
Doppelbock emerged in the late eighteenth century as a powerful lager variant of the old monastic strong beer, the monks' "liquid bread," which they traditionally brewed for the Lenten season.
Perhaps one of the better-known Doppelbocks available in North America is the Ayinger Celebrator and the amber-colored, fiery Kulmbacher EKU Kulminator 28.
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