Bock Thread (2024)

My friends and i went to SNBC yesterday to pick up our SNBC Alpha Hop Society welcome gift. I did not create a new beer for the Ivanator Doppelbock on BA but Rated this a 4 on Untappd, toasty with some mild fruits. SNBC is always a pleasure to visit.
Cheers!
Tom

 

My favorite for years has been Hofbrau's Mai Bock.
I'm old school, still like the German produced spring bocks this time of year (or any time of year for that matter!)
At the peak of fermented perfection of 69 years of age here, and having been in the Army and stationed in Stuttgart back in the 70's, I grew very fond of a number of bocks, particularly those in the south and south west regions of Germany.
Stuttgart bocks were decent to be sure, but I always found the ones produced in Munich and Kulmbach areas to be the best... at least for my taste.
In any event, all of you enjoy the beer you like best, and never forget to step outside your comfort zone and try something new! Cheers!

 

A couple of bocks for National Bock Day:

Schell's Bock


New Glarus Back 40 Bock

 

Both beers are from Dynasty Brewing in Ashburn, VA (also a location in Leesburg.) First is a Hoppy Dark Lager. The hops are just a tad past being perfectly balanced with the malt, so not really hoppy at all, regardless of he beer's style name description.



The second beer is a Dopplebock. Both beers are excellent examples of their style, and I'm giving both a 4.5 rating. This brewery is only 5 years old, but seems to know how to brew very well. I gave a 4.75 rating to the first 3 out of 4 beers that I had from them.

 

Ron Pattinson might want to make a trip to Ashburn. I know I will be, because it is a thrill to find a rare style. The conundrum, however, is wondering how “authentic” one might be.

Thanks for posting this one!

https://www.beeradvocate.com/articles/17331/kulmbacher-strong-dark-and-hoppy/

https://www.goodbeerhunting.com/blo... material, the,with a strong starting gravity.

 

Great articles on the hoppy dark lager style. I don't think I've ever had the style before, so I assumed it was a new creation by the brewery. I also should have realized and given credit that this beer was a collaboration with Ocelot Brewing (also in Ashburn) and a recipe sourcing from https://lostlagers.com/, which their website describes them as Beer Historians. So credit is now given by this pic of the opposite side of the label.


"The second beer is a Dopplebock. Both beers are excellent examples of their style, and I'm giving both a 4.5 rating. This brewery is only 5 years old, but seems to know how to brew very well. I gave a 4.75 rating to the first 3 out of 4 beers that I had from them."

I need to fix a typo (bold underline above) of what I erroneously typed in my first post. I'm giving these two beers a 4.75 rating, not 4.5. The two other beers with a 4.75 were Mt. Vernon Virginia Porter (recipe was based on Washington's notes of his beer, and I think it's the best porter that I've ever had), and 838 Irish Stout. (The porter, hoppy dark lager, and the Irish stout were the three I had on my brewery visit, and I later went back for a 4-pack to go of the dopplebock. So 4 of the first 5 beers were given a 4.75 rating, and the 5th beer was their Fast Bender IPA on cask, which I gave a 4.25 rating.)

 

Ayinger WeizenBock 7.0%



This delightful beer is rich, with sweet wheat, yeast, banana and a good dose of spicy clove.

I hope Ayinger continues to send semi-consistent shipments of this to my region (Twin Cities, MN/western Wisconsin).

 

A lovely Ayinger Maibock here. Cheers!

 

Perfect beer for this snowy afternoon here in the Twin Cities:

Weihenstephaner Korbinian

 

I too am enjoying an Ayinger Maibock as I watch the Clemson - Baylor game (good game so far). Served in my Sly Fox Bock Fest Willi Becher glass:



This is a very good - excellent beer.

I am a fan of Ayinger beers but I just wish they were not so stupid expensive.

Prost!

 

Right now, I’m drinking Genny Bock. Sorry for the party cup, but no glass allowed poolside

 

Watch out for boats

 

Purchased at the source, Wild Onion Pub (crowler). I'm not familiar with Weisenbocks, nice apperance and aroma but I'll pass next time I see it.

 

@GreenBayBA’s favorite bock courtesy of a former BA from Wisconsin who gets free bourbon pours at 3 Sheeps. I’m getting lots of banana from this one. Would have guessed it were a dunkelweizen if tasted blind. Lucky for me I love a good dunkelweizen.

 

ya that can maybe a bad one or sat warm for too long

 

I'm drinking a 16oz can of Not Popular barrel age doppelbock. Brewed by 608 in La Crosse WI. 10% ABV.

I bought a bunch of cans 5 months at the taproom. This is my last can. The can was keep in a fridge. It's tasting good but some of the base beer flavors may have faded a little.

My Review:
https://www.beeradvocate.com/beer/profile/53720/677688/

 

Ayinger Maibock



Golden color with mountain top crest white cap and lacing.

Rich sweet malt aroma supported by spicy, floral hops.

Malt is King here with all else being members of his Court. This is malt in all it's glory, rich, deep, sweet in a velvetly smooth texture that that is outstanding in the true sense of that word. Spicy hops are here as supporting players ever present with their minor roles complementing the whole.

Overall a shining example of a World Class Bock beer that's certainly in the forefront if not the lead.

 

Troeg's Little Nator

 

I've been wanting to "poke" a beer for a while now after reading about the process here. I dug around in the cellar a while back and found an old Schell's Bock. I picked up what looked like a suitable tool at the thrift store for 50 cents, then hooked up the propane torch and got down to business. Here's the beer, divided equally among two identical steins:



First impressions: malty and a little sweet, with huge notes of caramel, dark bread, prune, and raisin. Medium bodied, good carbonation. Now on with the process. I heated the tool with the torch until it glowed red, then plunged it into the stein on the right.



The results were amazing! The creamy foam almost immediately overflowed the stein, making it look like one of those Czech Šnyt pours. The caramelization of the sugars and release of carbonation made the beer much sweeter and silkier, with a noticeable increase in the depth of dark caramel flavor. Was it worth the effort? Absolutely. I wasn't expecting that much of a difference, but the proof is in the pudding!

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