Can a Bock get some respect?

Put a "doppel" in front of it and I'm right there with ya!

 

This. Also Breckenridge Pandora's Bock and Free State Maibock.[/QUOTE]

Agreed, so too bad that Breckenridge ditched the bock for yet another hoppy ale.

 

Definitely. While nothing amazing, it was a good beer and one that did fit the style rather well.
Another similar one that luckily IS still being brewed is Tommyknocker's Butthead. Nobody will mistake it for Celebrator, but it's an excellent malt bomb that is priced right. It's a killer beer with BBQ.
GD's Wolfgang is good in a similar way. It's a bit Americanized, but it has a malty depth that few stateside beers can match.
Not sure what the deal is with it (I'm not in Wisconsin), but New Glarus' Uff-Da might be the best American-made bock I've ever had. I last had one 5-6 years ago, but it blew me away.

 

We have the Ayinger Maibock on tap at the restaurant I work. It's so delicious, really openes my eyes to what Maibocks can be. Dead guy be dammed

 

As far as the "Craft Beer" movement is concerned, it's been this way for at least the past ten years, so this is news?

DOOD! There's much respect in this hombre for the Bock style and the season of the goat. I drank a case of my favorite (August Schell Bock) and I mourn the day when there were more brands available from regional brewers like Leinenkugel and Point. Hell, I'm so hard-up for Bock most times that I degrade my palate and wallow in the mud with the slovenly beast known as 'Huber Bock' (usually complete with a bag of pork rinds), but even that Bohunk classic is still a better bock than that critter out of Shiner, Texas.

Get out of my head, man~!! Bock was the style that got me to reach out and try all of the different lagerbier styles which were then available to me in the late 1980s and early 1990s. I'm an old fart now, but lagers are still my favorite after all of these crazy years, and I keep imported Doppelbocks (and whatever regional and "Craft"-brewed Bock, Helles and Maibock style brands) in my fridge year-round: Celebrator, Salvator, and Optimator, along with Moretti La Rossa and a few of the spendier brands (Einbecker has a couple, Weihenstephan has one, Maximator is -for me- a delicacy of sorts since I can only ever find it in Illinois), but anyway I slice it, there is a good selection of import and local brands available to me.

I also consider myself fortunate enough to have a half dozen decent bars and German restaurants (and even a 'German American Institute') in this otherwise backward town, but not everyone is as lucky as I am.

 

Wish I could try any and all New Glarus products. And thanks for the recommendation on the Tommyknocker - I will give it a go, though I would like to see another well-made bock option or 3 that has the right malt profile but also dials down the alcohol to the mid-6 to 7 range (other than a couple of good ones that are only available here). I love doppelbocks too, but true-to-style, fresh bocks and helles/maibocks are the styles I miss more than any.