Best & Company (later Pabst) became one of the first to brew it broadly in America. German immigrants brought Bock to America in the late 1800’s where it, along with Pilsner became popular. Bock also spread well beyond Munich to Vienna and throughout Germany. The addition of the hydrometer and thermometer, controlled lagering and other techniques helped dramatically. In the 1800’s bock enjoyed a resurgence as brewing techniques and science improved. Later the name was shortened to “Poeck” and ultimately “Bock”, which means “Goat” in German. (Ref: Daniels) In the 16th century, Munich tried to emulate the great beers of Einbeck and started brewing variants that were called “Ainpoeckish Pier”, named in the Bavarian dialect for the city of Einbeck. Wheat was used for approximately 1/3 of the grain bill, and barley malt made up the rest.Īlas, Einbeck was ravaged by two fires in the 16th century and then suffered greatly in the 30 years war (1618-1648), so little of the original style survives. Lightly kilned wheat and barley was used in the original Einbeck beer, which had only a remote similarity to the modern bock style. The beer of Einbeck was not only popular but widely distributed to Hamburg and Bremen. History of Bockīock traces its origins back to the town of Einbeck in Northern Germany as early as 1325.
#Beersmith recipes how to
This week we take a look at some bock beer recipes and how to brew the classic Bock beer style. Traditionally bock was brewed in Winter, so it is appropriate for a winter beer article. Follow beer is a classic German lager that is smooth and very drinkable.
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