What's the deal with Bocks?

Dead Guy, Available almost everywhere: http://www.beeradvocate.com/beer/profile/132/355/

 

They are easier to find in MN and WI. Enjoying a Maibock that is right on style!

 

You're singing my song, man! It's a woefully underrepresented style. They are easier on the palate than the Doppelbocks, obviously, with a more sturdy platform of malt than the Maibocks. Kind of like the best of all worlds. Thankfully I can get Einbecker in fairly good condition.

The American-style ones were fairly popular up until the early 80s, but even those are quite different from the Traditional Bock (essentially a slightly stronger AAL with caramel coloring added). There are some versions around, like Shiner and Genesee, but they won't scratch the itch if you're craving a more 'proper' one.

 

Oh yeah, it's rock solid, exactly what a bock should be.

 

Yeah- it helps if you look at it as something different and apart from the German version.

 

they suck

 

Another thing to consider is maybe getting some of the lighter Doppelbocks, like Augustiner Maximator or Schloss Eggenberg, beers I generally think of as a 'bock-and-a-half'. They will get you closer to the Traditional Bock style than Ayinger or Spaten, etc., at least flavorwise.

 

What's the deal with bocks? They are delicious, that's what! I think the only issue is that the Murican taste Bud has been so conditioned to light flavorless beers that the color and malty goodness are things Joe Sixpack just can't tolerate any more. Those of us that actually like "dark" beers (ie @TongoRad and me, among others on this site) really don't have a big selection to choose from. Add to that the seasonality of these brews, and your chances of consistently finding good examples can be disheartening - there's no plethora, Pepe. Add to that the apparently uncontrollable urge on a lot of brewers' part to "Americanize" this classic style (or any style, for that matter) by adding tons of hops, pulped kumquats, Brettanomyces sp, or whatever they have in the storeroom is going to have the purists crying "Foul". My advice would be to find a readily available variant and suck down as many as possible. Oh, by the way:

http://www.slyfoxbeer.com/bockfest

 

They tend to be sweet and often have the "Soy Sauce" glutamate flavor defect.

So it is just easier to brew a proper Lager than it is a Bock.

 

Troegs makes a Spring seasonal Bock, Cultivator, which is very good, and a Doppelbock (Troegenator) year round which is lovely. They also do bocks semi often as part of their scratch series.

 

@mudbug , Rogue's Dead Guy Ale is an APA in every respect.

 

Except here and at the brewery and at Rate Beer, I'm sure you are correct and they will change their tune directly.