Spring is in the air, and Spec’s has the best seasonal sippers! For beer lovers, a bock-style beer is a great traditional toast. Bock-style beers have been associated with spring for centuries, from their archetypal connections to the astrological sign, Capricorn, to the Lenten tradition of drinking doppelbock for sustenance during periods of fasting. Here’s Spec’s guide to this centuries-old brew.
Originally created in the days before brewers were aware of the difference between lager and ale yeasts, bocks were observed to ferment best in the winter months. Cold weather led to both reduced bacterial infections and dormant strains of ale yeast, which left lager yeast to dominate the fermentation process. With roots stretching back to the late 14th century, it comes as no surprise that there are several readily available variations and derivative styles.
This stronger, more flavorful variation on light, easy-drinking lagers is particularly popular here in Texas. American bock is quite likely the style most often associated with the Lone Star State. While craft brewers in other parts of the country focused on adapting English styles to New World tastes, the Spoetzel Brewery in Shiner was already selling their bock — originally as a spring seasonal, and now as a year-round flagship beer. In other parts of the country, older beer fans remember the ’60s and ’70s as a time when Michelob Amber Bock was one of the most flavorful, best-loved American beers.These days, Spec’s carries outstanding bocks, including Pandora’s Bock from Breckenridge and the perennial favorite Anchor Spring Bock.
Variations of bock-style beer abound. Maibock (a style sold in Germany primarily in the month of May, but available for a wider window in the US) is generally hoppier and lighter in color, if not in body. Hofbrau Maibock is a fantastic introduction to this hard-to-find style.
Doppelbock is the stronger, heavier variation on the style. It was traditionally brewed for clergymen and the devout for consumption during Lenten fasts. This “liquid bread” sustained the Catholic faithful in the days between Ash Wednesday and Maundy Thursday. Paulaner Salvator and Ayinger Celebrator are the classics in this category, and the domestically produced Wasatch Devastator is a great new choice.
Weizenbock is a wheat-infused variation on the doppolbock style. The Erdinger Pikantus is a Spec’s favorite, as well as an excellent value.
For something a little sturdier, G. Schneider and Sohn make outstanding wheat versions of doppelbock and eisbock under their Aventinus label. Eisbock is the biggest and strongest of these styles. Eisbock is made by freezing excess water out of a regular doppelbock, leaving a concentrated beer with more flavor and alcohol. While eisbock is not widely distributed, Kulmbacher Eisbock is a delicious world-class example of the style.
Whatever beer you choose to cheer, Spec’s is sure to have a style perfect for spring!
Submitted by: Levi Castello in Austin, TX
