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Orange Bock — Guide to Bock, Doppelbock, and Eisbock
Bock is a traditional German style characterized by rich malt notes, full body, and high strength. From the spring Maibock to the winter Doppelbock and the extreme Eisbock: here’s everything you need to know.
Subtypes of the Bock family
- Traditional Bock: ABV 6.3–7.2%, amber, malty, medium-full body.
- Helles Bock / Maibock: lighter and slightly more hopped, spring beer.
- Doppelbock: much richer, residual sweetness, ABV 7–12%.
- Eisbock: produced by concentrating through freezing and removing water — very high ABV, intense aromas.
Commercial examples of Doppelbock
- Paulaner Salvator — caramel, bread, dried fruit.
- Ayinger Celebrator — toffee, clean finish despite density.
- Weihenstephaner Korbinian — rich and complex, dark malts and toasted sweetness.
Doppelbock recipe for homebrewing
- Malts: Munich and Vienna + caramel/dark Munich + small percentage of Pilsner.
- Hops: minimal use, noble hops (Hallertauer), IBU 15–25.
- Yeast: lager (S. pastorianus), fermentation 8–12°C + lagering 4–8 weeks.
- Parameters: OG 1.080–1.120, ABV 7–12%.
How to taste and pair a Bock
- Temperature: 8–12°C for Bock; 10–14°C for Doppelbock and Eisbock.
- Glass: tulip or dark beer glass.
- Pairings: stews, braised dishes, roasted meats, aged cheeses, caramel or dried fruit desserts.
Discover the selection of German beers on Maltese → Bock, Doppelbock, Weizen, Märzen, and much more. Shipping in Italy 24-48h.
