Bock: the beer of the goat, or Capricorn
I do not know exactly why this style of beer began to be called Bock , but without a doubt, the origin of its name has given rise to some of the most curious theories that we know of.
On the one hand, and as is logical for being a German beer, this word comes from the Germanic language, where " Bock " is the word used to refer to a billy goat . I mean, it's literally the male goat beer. What is not very well known is why it was named like this:
- Some theories say that it may be by force that he had this style .
But the hypothesis that we like the most at Beer Sapiens is much more magical:
- Some explanations for this name refer to astrology, since this beer is brewed in the winter months, that is, the months of the zodiac sign of Capricorn, the goat.
It is not interesting?
Another more probable origin contemplated for the name of the style is from the phonetic derivation of the name of the city of Einbeck, which sounds very similar to how someone asking for a Bock would in German: “Ein Bock”. But we still like the zodiac sign more.
What is the sensory profile of a Bock beer like?
Malt is the sensory backbone of a traditional Bock :
- Clearly malty on the nose, this profile is often rich in melanoidins (a compound formed when sugars and amino acids combine at elevated temperatures) and toasty notes. Usually the presence of hops in aroma is discreet, minimal or none.
- The alcohol, however , can be noticeable, but at a fairly moderate level, and fruity esters of very low intensity can sometimes appear.
- Carbonation is low to moderate, making it easy for the medium to medium-full bodied drink to progress across the palate.
- The sensation of its passage through the mouth is soft and pleasant. No harsh or astringent notes should be noted. Although you can notice warmth, due to the alcohol content of this style.
- The flavor will be primarily roasted, but not burnt or intensely roasted. Caramel may be present, but at low levels compared to other top-fermented beers. And in all this the hops will add a counterpoint bitterness. A certain sweetness is very characteristic that will remain until the end, but it will not be cloying.
How is a Bock made?
One of the ingredients that brewmasters will pay the most attention to when preparing a Bock recipe is water. And it is necessary to regulate the pH of the water from 5.2 at the beginning of the mash to a pH of 4 during fermentation. A very careful process.
In general, the grinding of malts of this style are of the Munich and Vienna type. Brewers sometimes use a small proportion of dark roasted malt to adjust color, but this is not always necessary. What is totally avoided are crystal malts, since they would add flavors that do not correspond.
Hops should be added early in the boil to provide only bitterness and no flavor. Fermentation takes place around 10ºC, which means the intervention of refrigerated tanks with controlled temperature. After primary fermentation is complete, the beer should be stored near freezing for a period of 4-10 weeks to give the yeast time to settle and aid clean definition of aromas and flavors and greater transparency. .
How to pair the Bock style?
To accompany this beer, you have to look for combinations that enhance or contrast with its "bread effect" (due to the enveloping maltiness) . That is to say:
- Either look for fatty foods, such as roasts and all kinds of breaded meat, or counter with spicy food, such as Mexican.
- The same is true of cheeses, we can opt for a creamy soft cheese, or, on the contrary, look for cheeses with great maturation and even a certain spicy touch.
- to finish with the desserts, as always, dark chocolate will be a great ally.