- Germany
- Lager
- ABV = 6.3 – 7.4% (Elevated)^
- IBU = 23-35
- SRM = 6-11
A strong, malt-forward, gold-coloured German lager.
Can be thought of as a Munich Helles brewed to bock strength. More hop character than a Doppelbock.
Appearance:
- Colour^ = Gold to light amber
- Clarity = Good
Key Aromas & Flavours:
Aroma
- Malt = Moderate to high; grainy-sweet, often with a lightly toasted quality
- Yeast = None (clean)
- Hops = None to moderate; spicy, herbal or floral, if present
- Other = Very light alcohol may be noticeable
Flavour
- Malt = Moderate; grainy-sweet with some toasty notes (little to no caramel flavour)
- Yeast = None (clean)
- Hops = None to moderate; spicy, herbal, floral, or peppery, if present
- Perceived Bitterness^ = Moderate
- Balance = Towards the malt, with noticeable bitterness in the balance
Aftertaste/Finish
Moderately-dry finish that may taste of both malt and hops
Mouthfeel:
- Body = Medium; smooth
- Carbonation = Medium
- Alcohol warmth = A light alcohol warming may be present
Characteristic Ingredients/Processes:
- Malt = Pils and/or Vienna malt, plus Munich malt to add character
- Yeast = German lager yeast
- Hops = German hop varietals
- Process = Decoction mash is traditional
Historical Development:
A fairly recent development in comparison to the other members of the bock family; made with paler malts.
Also known as Maibock, or “May” bock, and is associated with springtime and the month of May.
Commercial Examples:
Ayinger Maibock, Einbecker Mai-Urbock, Mahr’s Bock
^Sourced from the Cicerone Certification Program’s International Certified Beer Server Syllabus.
All other information is sourced from the BJCP 2015 Style Guidelines.
