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SPRING SEASONAL BEERS: It's Maibock Time!
Post #16 | 4-22-10
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BOCK THROUGH TIME: A Quick History
Though it's not exactly clear when and where modern bock first appeared there surely would be no bock beer as we know it without the role that Einbeck, Germany played back in the 14th century, the time and place usually associated with it's origin.
Einbeck was fortunate enough to be in the middle of a prime hops producing region right around the time hops were being added in place of the previous herb blends used to make beer. No contest, it soon became a huge hit. With both the growing recognition of the city and the growing strength of the Hanseatic Leaugue and it's distribution networks, this superior beer began to be a desirable export throughout England, Scandinavia, the Mid-east, and the Mediterranean and Baltic countries.
While it's true Einbeck played an early central role, it should also be said that without Munich, bock wouldn't have survived. The brewers there embraced the style and made it their own. They also developed all of the different types of bock that we enjoy today. You see, somewhere in the early seventeenth century once the Hanseatic League collapsed, so did Einbeck's distribution channels and the beer shipments slowed to a trickle in many areas. Some thirsty folks in Munich decided to take matters in their own hands and it is here where an important chapter in the bock story begins via Einbeck.
In 1612 Duke Maximillian I of Munich invited the then current Einbeck brew master to Munich. Even as the League was collapsing around him, Elias Pichler packed his bag and headed south. Maximillian invited Pichler to the Munich's own Hofbrauhaus brewery so he could teach the brewers how to brew this enviable beverage after unsuccessful attempts on their own. Once he was warmly ushered into Munich he found that he was not quite so welcome to leave. His knowledge of brewing was too valuable for him to be allowed to return home. But within a short amount of time, finally a proper version of the Einbeck brew was now being produced in Munich. Sometimes sacrifices must be made.
Roman Catholic monks in Germany brewing and consuming Bocks have also played a key role in it's development. During the spring religious season of Lent, monks were required to fast. High-gravity Bock beers are higher in food energy and nutrients than lighter lagers, thus providing sustenance during this period. This beer was traditionally brewed for special occasions, often religious festivals such as Christmas, Easter or Lent.
While German brewers in time began to call this very strong product a Bockbier, as to the origin of the name 'Bock' being used, that is in debate too. Some say it's name stems from it's origins in Einbeck, eventually becoming known as "Beck" beer (no relation to Beck’s beer). In one example, once the beer style from the north was embraced by the Bavarians in the south much later, the brew soon became known as Bock beer -a corruption of "Beck" in the Bavarian accent.
"Bock" also means "billy goat" in German; and like it's inspiration, this lager can deliver a powerful kick. With the astrological sign for Capricorn in January (when it is brewed) being a goat as well, some point to this as another possible connection.
The nearly 700 year story of Bock beer is a fascinating journey, there's much more to it. Any true beer lover owes him or herself a closer look to get a more complete perspective, you'll be gaining a new appreciation of European brewing history itself along the way, we've just whetted your whistle here in tapping it all.
Though it's not exactly clear when and where modern bock first appeared there surely would be no bock beer as we know it without the role that Einbeck, Germany played back in the 14th century, the time and place usually associated with it's origin. Einbeck was fortunate enough to be in the middle of a prime hops producing region right around the time hops were being added in place of the previous herb blends used to make beer. No contest, it soon became a huge hit. With both the growing recognition of the city and the growing strength of the Hanseatic Leaugue and it's distribution networks, this superior beer began to be a desirable export throughout England, Scandinavia, the Mid-east, and the Mediterranean and Baltic countries.
While it's true Einbeck played an early central role, it should also be said that without Munich, bock wouldn't have survived. The brewers there embraced the style and made it their own. They also developed all of the different types of bock that we enjoy today. You see, somewhere in the early seventeenth century once the Hanseatic League collapsed, so did Einbeck's distribution channels and the beer shipments slowed to a trickle in many areas. Some thirsty folks in Munich decided to take matters in their own hands and it is here where an important chapter in the bock story begins via Einbeck.
In 1612 Duke Maximillian I of Munich invited the then current Einbeck brew master to Munich. Even as the League was collapsing around him, Elias Pichler packed his bag and headed south. Maximillian invited Pichler to the Munich's own Hofbrauhaus brewery so he could teach the brewers how to brew this enviable beverage after unsuccessful attempts on their own. Once he was warmly ushered into Munich he found that he was not quite so welcome to leave. His knowledge of brewing was too valuable for him to be allowed to return home. But within a short amount of time, finally a proper version of the Einbeck brew was now being produced in Munich. Sometimes sacrifices must be made.
Roman Catholic monks in Germany brewing and consuming Bocks have also played a key role in it's development. During the spring religious season of Lent, monks were required to fast. High-gravity Bock beers are higher in food energy and nutrients than lighter lagers, thus providing sustenance during this period. This beer was traditionally brewed for special occasions, often religious festivals such as Christmas, Easter or Lent.
While German brewers in time began to call this very strong product a Bockbier, as to the origin of the name 'Bock' being used, that is in debate too. Some say it's name stems from it's origins in Einbeck, eventually becoming known as "Beck" beer (no relation to Beck’s beer). In one example, once the beer style from the north was embraced by the Bavarians in the south much later, the brew soon became known as Bock beer -a corruption of "Beck" in the Bavarian accent.
"Bock" also means "billy goat" in German; and like it's inspiration, this lager can deliver a powerful kick. With the astrological sign for Capricorn in January (when it is brewed) being a goat as well, some point to this as another possible connection.
The nearly 700 year story of Bock beer is a fascinating journey, there's much more to it. Any true beer lover owes him or herself a closer look to get a more complete perspective, you'll be gaining a new appreciation of European brewing history itself along the way, we've just whetted your whistle here in tapping it all.
FINDING ONE
German Maibocks are not always easy to find, depending on where you live. Even if you can locate the true German versions, be aware that some may be flash pasteurized (which reduces beer flavor), and are often not available at the full alcohol strength they boast in Germany.
Because of these factors, an alternative is to try a local craft Maibock brewed using traditional methods and great ingredients, while not requiring pasteurization for shipping. There is a growing list of local and regional brewers putting out some great products you owe to yourself to check out.
For the truly ambitious and "hands on" type, you can also just make your own Maibock from scratch with ingredients of exceptional quality that can be found online as yet another alternative. Here you've also got the support forums for sharing recipes, methods and other information. For those wishing to just drink instead of brew, which would include most of us, what follows is a list of some popular choices and recommended options.
Here is a list of some great maibock choices currently available this Spring 2010. Happy Hunting!
Einbecker Mai-Ur-Bock, brewed in the same German locale where the maibock originated, is considered by many to be the benchmark of the style. It boasts a very clean herbal hop aroma mixed with a sulfuric lager yeastiness up front, paving the way for a big caramel malt base that balances out the relatively light levels of bitterness well. Creamy smooth from start to finish, with the tiniest bit of alcohol heat to remind you this isn’t your average pint of lighter lager. It’s relatively hard to find, but may be around on draught or at better beer stores if you look.
THE WISCONSIN CONNECTION
With it's strong German heritage, Wisconsin has many great choices when looking for a local crafted Maibock. Choices among them include:
Point Einbock is a hand-crafted authentic maibock-style lager beer from the Stevens Point Brewery in Wisconsin, and is available now wherever Point brands are sold. Einbock is hand-crafted using the finest Munich and Vienna specialty malts and a blend of Bavarian Hallertauer hops. It will be sold through the spring in six-packs, twelve-packs, and on tap.
Maibock from Capital Brewery, Middleton, WI. What you get: A bock beer with a beautiful golden hue. A special brewing process results in a very solid, malty beer that is made to welcome the upcoming spring.
The Sprecher Maibock is available from Specher Brewery of Glendale, WI. The brewery first made its Mai Bock in 1986. It features Caramel, Pale and Wheat malts with Mt. Hood, Willamette and Tettnanger hops. The beer is aged about two months before it's released, with a modest 6% ABV. Sprecher Mai Bock received a bronze medal at the Great American Beer Festival in 1988. It's sold in four-packs of 16-ounce bottles for about $8.
Tasting notes:
* Aroma: Light, but a firm malty nose.
* Appearance: Copper, with a light chill haze. A marbled, soft, tan head.
* Texture: Medium-bodied and soft.
* Taste: Solid, smooth caramel maltiness.
* Finish/Aftertaste: Maltiness, but overall clean. A light, lingering warmth.
With it's strong German heritage, Wisconsin has many great choices when looking for a local crafted Maibock. Choices among them include:
Point Einbock is a hand-crafted authentic maibock-style lager beer from the Stevens Point Brewery in Wisconsin, and is available now wherever Point brands are sold. Einbock is hand-crafted using the finest Munich and Vienna specialty malts and a blend of Bavarian Hallertauer hops. It will be sold through the spring in six-packs, twelve-packs, and on tap.
Maibock from Capital Brewery, Middleton, WI. What you get: A bock beer with a beautiful golden hue. A special brewing process results in a very solid, malty beer that is made to welcome the upcoming spring.
The Sprecher Maibock is available from Specher Brewery of Glendale, WI. The brewery first made its Mai Bock in 1986. It features Caramel, Pale and Wheat malts with Mt. Hood, Willamette and Tettnanger hops. The beer is aged about two months before it's released, with a modest 6% ABV. Sprecher Mai Bock received a bronze medal at the Great American Beer Festival in 1988. It's sold in four-packs of 16-ounce bottles for about $8.
Tasting notes:
* Aroma: Light, but a firm malty nose.
* Appearance: Copper, with a light chill haze. A marbled, soft, tan head.
* Texture: Medium-bodied and soft.
* Taste: Solid, smooth caramel maltiness.
* Finish/Aftertaste: Maltiness, but overall clean. A light, lingering warmth.
Some More Recommended Maibocks now available for Spring 2010:
Gordon Biersch Maibock- Gordon Biersch Brewing Company- San Jose, CA, USA - (Feb through May)
Smuttynose Maibock - Smuttynose Brewing Co., Portsmouth NH, USA
St. Boisterous – Victory Brewing Company, Downingtown, Pennsylvania, USA
Andechser Bergbock Hell – Klosterbrauerie Andechs, Andechs, Germany
Dead Guy Ale – Rogue Ales, Newport, Oregon, USA
Ramstein Maibock- High Point Brewing Co- Butler, NJ, USA
THE HELLESBOCK
Maibocks are very similar to another strong lager style called Hellesbock, which basically means “pale” or “blond” bocks. Both being light beers they are similar enough to be lumped together and considered alike by many, but there is a difference. Contrary to popular belief, a Maibock is not a Helles brewed to Bock strength (by German law Bock means an original extract of more than 16 Plato) but more a modern Oktoberfest beer brewed to Bock strength, since it is not brewed from 100% Pilsner malt like a classic Helles is. The Helles is also available year round unlike the Maibock's traditional limited run.
Hellesbock is a product of the same nineteenth century brewing revolution that gave us pale ale and Pilsner. It is a much paler beer but retains a lot of the flavor and alcohol levels of father bock. Unlike doppelbock, hellesbock appears to have been a deliberate attempt to alter or improve bock. Hellesbock shows the mastery of German brew masters. A good helles will deftly walk the line between pale color and lots of flavor. The processes that filter or reduce color also reduce flavor so this can sometimes be a hard balance to strike. Helles also tends to have a bit more hops than dunkles and doppelbock.
Maibocks are very similar to another strong lager style called Hellesbock, which basically means “pale” or “blond” bocks. Both being light beers they are similar enough to be lumped together and considered alike by many, but there is a difference. Contrary to popular belief, a Maibock is not a Helles brewed to Bock strength (by German law Bock means an original extract of more than 16 Plato) but more a modern Oktoberfest beer brewed to Bock strength, since it is not brewed from 100% Pilsner malt like a classic Helles is. The Helles is also available year round unlike the Maibock's traditional limited run.
Hellesbock is a product of the same nineteenth century brewing revolution that gave us pale ale and Pilsner. It is a much paler beer but retains a lot of the flavor and alcohol levels of father bock. Unlike doppelbock, hellesbock appears to have been a deliberate attempt to alter or improve bock. Hellesbock shows the mastery of German brew masters. A good helles will deftly walk the line between pale color and lots of flavor. The processes that filter or reduce color also reduce flavor so this can sometimes be a hard balance to strike. Helles also tends to have a bit more hops than dunkles and doppelbock.
FOOD PAIRINGS
Maibock's hearty flavor beautifully complements equally robust flavors in the food it is paired with. Like amber ale, these are good all-around food beers, and they're not as filling as ales. The lagers will cut some of the heaviness in sauce-based meat dishes - chicken paprikash, goulash or pork rouladen, for example - and will stand up to their strong flavors.
IN CLOSING
Spring is a time of renewal, not only for the landscape but also for the beer lover’s palate. Lift a glass and rejoice in the coming of spring and the wonderful Maibocks that accompany the season! Prosit!
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