Bock and Hops for Crafting Beers with a Bock-Kicking Flavor

Reading Time: around 13 min

Bock beer is like the burly cousin at the family barbecue. Robust, a bit sweet, and full of character. Originating from the German town of Einbeck, this traditional beer style wraps you up in a malty embrace.

Perfect for those long, chilly evenings when you want your brew to double as a comfort blanket. You know the type. Deep amber hues, a frothy head, a whiff of toffee that makes your mouth water.

And that signature strength that sneaks up on you.

Now, let’s talk hops, your secret weapon in the beer-brewing arsenal. While you might be tempted to go hop-crazy like a rabbit in a vegetable garden, remember that bock is a malt-forward maestro.

And it likes its hops to play the supporting role.

No scene-stealing allowed. Classics like the subtle spicy notes of Hallertau or the herbal whispers of Tettnang are the old reliables. However, venturing into the less traditional, a pinch of Pacific Gem can give your Bock that off-the-beaten-path zing.

Think Michelangelo adding an extra cherub to the Sistine Chapel.

Key Takeaways

Bock beer is rich and malty, often seen comforting beer lovers through colder seasons.
Hops for bock should complement, not overpower, letting malt be the star.
Traditional hops like Hallertau are safe bets, but experimenting with varieties like Pacific Gem can be fun.

The Basics of Bock

Bock beer is a test of patience and love for malt. Let’s uncap the rich history.

And define what makes a Bock tick, and explore its darker and lighter siblings.

A Brief History of Bock Beer

Picture this: Medieval monks in Germany are fasting and they’re starving. What’s a monk to do? Brew a liquid bread, of course. Enter Bock, the savior in a stein. Originating from Einbeck, Germany, this beer became a staple.

When it spread to Munich, “Einbeck” sounded like “ein Bock” (a billy goat), so the beer got a mascot and you’ve probably seen that cheeky goat on labels ever since.

Defining the Bock Style

A true Bock packs a malty punch in a smooth lager package.

Think of Bock as the Hulk of lagers; sturdy and malty without the green rage. Your typical Bock has a moderate-high alcohol level (around 6-8%) and lands a one-two punch with its rich malt character. And a faint hop finish that whispers rather than screams.

Key Bock Traits:

Flavor: Malty, with toasty and bready touches, subtle nutty
Bitterness: Low, hops are the backup singers here
Color: Brown like a bear in a chocolate shop

Different Shades of Bock

Now, Bock has a brew crew with a range of colors and strengths.

Dunkles Bock: A malt maestro, it’s all about those dark, toasty tunes. Middleweight champion of the Bock world.
Maibock: The spring fling! Golden, boisterous, and ready to party with a malt-hoop balance that walks a tightrope.
Helles Bock: The sunnier side of Bock, bright and smooth with a malt serenade in a lighter hue. Essentially a twin of Maibock.
Doppelbock: Double trouble, double the force. It’s richer, stronger, and more likely to make you text your ex.
Eisbock: Freeze it, remove the ice, and what’s left is this potent potion. Remember, with great power comes great hangovers.
Weizenbock: A wheat wizard’s dream, cloaked in banana and clove, with a malty backbone that’s robust and sweet.

Imagine your malt is on stage and the hops are tapping tambourines in the background. For Bock, you’re not throwing in any old hops. Noble hops, my friend, like Hallertau or Tettnang. They know how to let the malt shine while keeping things from getting too sweet.

They’re not showy, but they work like the gears of a clock.

Essential and out of sight at the same time. Exactly what you need.

The Nerdy Details: Understanding Bock

So you wanna talk Bock, eh? Well, grab your stein and let’s wade into the rich waters of this hearty brew. Bock is like the burly lumberjack of beers. Strong, robust, and not afraid of a little sweetness.

Bock Profile and Flavor

Bock beer is basically your best beer buddy from Germany. It’s traditionally malty, a little sweet, and has a kick of alcohol warmth that’ll make you blush. Don’t expect much hop aroma; it’s all about the malt here.

Flavor: Dominantly malt-forward with caramel, toast, and maybe a hint of chocolate.
Aromas: Light but present, think bread crusts you’ve browned to perfection.

IBU, ABV and Gravity

Looking at the nuts and bolts, Bock isn’t here to numb your tongue with bitterness. It’s more like a smooth bear-hug from your favorite uncle. Here’s how the numbers stack up:

Bitterness (IBU): As low as 20 of subtle tickle to a respectable 40
- Dunkles Bock: 20-40 IBU
- Helles/Maibock: 20-38 IBU
- Doppelbock: 16-27 IBU
- Eisbock: 25-35 IBU
- Weizenbock: 15-35 IBU
Alcohol (ABV): Packs a subtle punch of 6-8% ABV, but as high 14%
- Dunkles Bock: 6-8% ABV
- Helles/Maibock: 6-8% ABV
- Doppelbock: 7-12% ABV
- Eisbock: 8.5-14.5% ABV!
- Weizenbock: 6.5-9.5% ABV
Original Gravity (OG): The starting line hits between 1.064 and 1.120
- Dunkles Bock: 1.064-1.080 OG
- Helles/Maibock: 1.064-1.074 OG
- Doppelbock: 1.072-1.112 OG
- Eisbock: 1.074-1.120+ OG
- Weizenbock: 1.066-1.090 OG
Final Gravity (FG): After the yeast parties out, you’re left with a FG of 1.012 to 1.035
- Dunkles Bock: 1.012-1.024 FG
- Helles/Maibock: 1.011-1.024 FG
- Doppelbock: 1.014-1.024 FG
- Eisbock: 1.020-1.035 FG
- Weizenbock: 1.015-1.028 FG

Clarity and Color

Ever seen a glass of beer that reminds you of autumn leaves? That’s your Bock. It’s clear enough to read through if you forgot your Kindle, and the color? Oh, the color!

Clarity: Crystal clear, like the best day of October. With the exception of Weizenbock of course. Which is the rebel of the family.
Color (SRM): Ranges from gold to brown and scores 4-30 on the SRM scale, putting it in the “I can’t believe it’s not amber” category.
- Dunkles Bock: 14-30 SRM
- Helles/Maibock: 4-30 SRM
- Doppelbock: 6-30 SRM
- Eisbock: 15-50 SRM
- Weizenbock: 14-30 SRM

Pairing Hops With Bocks: A Match Made in the Brewery

Before you take the plunge into brewing your own bock, it’s useful to know that the right hop can take your beer from “just okay” to “Oh, wow!” Let’s get into the nitty-gritty of what hops play well with the rich malt character of bocks.

The Chemistry of Crafting a Balanced Bock

When you’re brewing a bock, you’re signing up for a malt-forward adventure. But don’t let malt hog the spotlight. It needs a hoppy sidekick to keep it balanced. You don’t want sweet malty tea.

Think of malt as the smooth-talking charmer and hops as the sharp-witted friend that keeps them in check. You want the sweetness of the malt to cozy up with the bitterness of the hops without overpowering it.

Now, when to add these subtle stars?

You’ll want to start with a bittering addition. Let’s say you’re brewing a batch that’s going to end up around 5 gallons. You’ll toss in about 1 ounce of those Hallertauer hops right at the start of your boil.

But wait, there’s more! Well, actually, there’s not. That’s it. Seriously.

You’re done with hops. Unlike those hoppy IPAs, where you’re chucking in hops every other minute, for a Bock, one addition is often enough. It’s like a one-punch knockout. Simple. Effective. Delicious.

And leaves you plenty of time to clean up. Or to think more about those malt-forward ingredients that are really important in this style. Ingredients that are the true headliners of your Bock. But before that a bit more about hops.

Hop Pairings for Traditional Bock Styles

Your traditional bock is like the stoic grandpa of beers. Dependable, full-bodied, and not one for nonsense. So, toss in noble hops like Hallertau, Tettnang, or Hersbrucker to maintain that classic German integrity.

These hops bring subtle spice and just a bit of floral or herbal notes…

…that don’t step on the toes of your malt’s rich, toasty vibe.

Here’s a simple breakdown:

Traditional Bock: Stick with a single 60-minute addition of Tettnang or Perle for a bit of kick without going hop-wild.
Doppelbock: Double the fun and the malts while keeping a Hallertau or Spalt Select hop profile to balance this stronger sibling.

Innovative Combinations for the Crafty Brewer

Now, if you’re feeling frisky and want to steer off the beaten path, why not play with some new world hops? Your bock can become the life of the party with some unexpected hop company. A pinch of Pacific Gem could give your Bock an edge.

Teasing with a whiff of oak, black fruits and pepper.

Just think of it as bock with a twist – a kickin’ backyard bash in your mouth!

Remember, brewing is both art and science. It’s all about tweaking and tasting until you can proudly raise a glass and say, “I made this!” Now, go forth, crafty brewer, and make those hops sing in harmony with your bodacious bock.

Brewing Techniques: Optimizing Your Bock

Ready to turn that good ol’ bock into liquid gold? Gear up, my friend, because we’re about to zip through the knitty-gritty of optimizing your bock with some hot tips.

Selection of Compatible Ingredients

Alright, let’s talk about the ingredients selection for the rockstar of the beer world: Bock. When you’re brewing this malty maestro, you’re not just making beer. You’re orchestrating a symphony of flavors!

First up, are the malts, stars of the show.

You want to reach for Munich malt. Which is like that rich, deep note that makes your heart thump. Then, there’s Vienna malt, adding a touch of sweetness, like the backup singer hitting those high notes just right.

Malt Name	Min of Lb per gallon	Max of Lb per gallon	Min of Lb per batch [5gal]	Max of Lb per batch [5gal]	Average of Lb per gallon
Munich Malt	0.03	4.76	0.13	23.78	1.06
Pilsner Malt	0.01	6.58	0.07	32.91	1.17
Wheat Malt	0.01	11.68	0.03	58.42	0.91
CaraMunich	0.01	1.9	0.03	9.5	0.22
Vienna Malt	0.02	3.58	0.12	17.88	0.75
Cara Malt	–	3.64	–	18.18	0.11
Caramel / Crystal Malt	0.01	3.21	0.06	16.06	0.2
Melanoidin Malt	0.01	0.67	0.05	3.34	0.13
Chocolate Malt	0.01	1.67	0.03	8.35	0.07
Dark Munich Malt	0.02	3	0.09	15	0.86
Malt Extract	0.04	3	0.18	15	0.75
2-Row Pale Malt	0.02	3.33	0.09	16.67	1.31
Dark Caramel Malt	–	0.58	0.02	2.92	0.11
Carapils	0.02	2	0.1	10	0.18
Pale Malt	0.02	2.17	0.1	10.83	0.68

Malt Name	Min of Kg per liter	Max of Kg per liter	Min of Kg per batch [20ltr]	Max of Kg per batch [20ltr]	Average of Kg per liter
Munich Malt	–	0.57	0.06	11.4	0.13
Pilsner Malt	–	0.79	0.03	15.77	0.14
Wheat Malt	–	1.4	0.01	28	0.11
CaraMunich	–	0.23	0.01	4.55	0.03
Vienna Malt	–	0.43	0.06	8.57	0.09
Cara Malt	–	0.44	–	8.71	0.01
Caramel / Crystal Malt	–	0.39	0.03	7.7	0.02
Melanoidin Malt	–	0.08	0.03	1.6	0.02
Chocolate Malt	–	0.2	0.01	4	0.01
Dark Munich Malt	–	0.36	0.05	7.19	0.1
Malt Extract	–	0.36	0.09	7.19	0.09
2-Row Pale Malt	–	0.4	0.04	7.99	0.16
Dark Caramel Malt	–	0.07	0.01	1.4	0.01
Carapils	–	0.24	0.05	4.79	0.02
Pale Malt	–	0.26	0.05	5.19	0.08

*This data consists of hundreds of thousands of manually input recipes and, despite best efforts, they may contain errors leading to very high max amounts, or be someone’s attempt for experimental brew. You should consider this data more as an overview of how different ingredients were used for different styles to get inspiration. Please do not attempt to add up different lines as it’s all about proportions.

Now, let’s not forget the yeast – they will set the rhythm.

For Bock, you’re gonna want a yeast that can handle the spotlight. I’m talking about a lager yeast that’s as smooth as a velvet suit. A popular headliner is the German Bock Lager yeast, also known as WLP833.

This little microbe will serenade your brew with complex, smooth notes.

Giving you that classic Bock profile.

Bock Lager
German Lager
Bavarian Lager
Munich Lager
Bohemian Lager
American Ale
For Weizenbock
- Bavarian Wheat
- Hefeweizen
- Weizen

And remember, brewing Bock is like slow-jamming to your favorite tune. It’s all about patience, baby. You keep it cool and let that yeast do its groovy thing at lager temperatures. It’s a slow dance, but when you take that first sip, it’s pure magic.

The Boil: Extracting Flavor and Bitterness

When it’s time to boil, you’re not making pasta; you’re crafting a masterpiece. Hop additions in a bock are like adding spice. Too little and it’s bland, too much and you’ve got a botanical brewski.

Here’s your simple rule: a single hop addition.

Usually at the T-minus 60 minute mark, keeps it balanced. Aim for just enough bitterness to cut through the sweetness like a hot knife through butter. It should just break the sweetness of malt.

Early Bird Hops: Drop those hops early on; let them bring their A-game from the very start for spot on bitterness.
Bitterness Balance: Aim for an IBU sweet spot between 20-30; say it like a mantra – this isn’t an IPA taste test.

Hops Name	Brewing Stage	Min of Oz per gallon	Max of Oz per gallon	Min of Oz per batch [5gal]	Max of Oz per batch [5gal]	Average of Oz per gallon
Hallertau Mittelfruh	Aroma	0.04	0.67	0.22	3.33	0.16
	Bittering	0.03	0.95	0.16	4.73	0.27
	Dry Hop	0.1	0.35	0.5	1.75	0.22
	First Wort	0.05	0.4	0.23	2	0.23
	Flavor	0.01	0.55	0.03	2.73	0.16
	Whirlpool	0.07	0.45	0.35	2.27	0.19
Hallertau Mittelfruh Total		0.01	0.95	0.03	4.73	0.21
Hersbrucker	Aroma	0.04	0.59	0.2	2.94	0.17
	Bittering	0.03	1.27	0.16	6.36	0.27
	Dry Hop	0.05	0.36	0.27	1.82	0.22
	First Wort	0.17	0.2	0.83	1	0.18
	Flavor	0.02	0.67	0.08	3.33	0.15
	Whirlpool	0.04	0.57	0.2	2.86	0.19
Hersbrucker Total		0.02	1.27	0.08	6.36	0.21
Perle	Aroma	0.03	0.6	0.17	3	0.12
	Bittering	0.02	0.56	0.12	2.78	0.17
	Dry Hop	0.06	0.21	0.32	1.07	0.14
	First Wort	0.04	0.4	0.18	2	0.15
	Flavor	0.03	0.64	0.13	3.18	0.11
	Whirlpool	0.06	0.35	0.3	1.74	0.21
Perle Total		0.02	0.64	0.12	3.18	0.15
Tettnanger	Aroma	0.03	0.5	0.14	2.5	0.16
	Bittering	0.04	0.68	0.21	3.4	0.22
	Dry Hop	0.12	0.27	0.58	1.34	0.2
	First Wort	0.06	0.4	0.3	2	0.21
	Flavor	0.03	0.6	0.17	3	0.16
	Whirlpool	–	0.55	0.01	2.73	0.16
Tettnanger Total		–	0.68	0.01	3.4	0.19
Saaz	Aroma	0.03	1	0.16	5	0.16
	Bittering	0.04	0.64	0.21	3.18	0.24
	Dry Hop	0.13	0.48	0.65	2.38	0.2
	First Wort	0.04	0.19	0.22	0.96	0.14
	Flavor	0.03	0.58	0.14	2.9	0.15
	Hop Stand	0.05	0.2	0.27	1	0.13
	Whirlpool	0.01	0.33	0.07	1.67	0.16
Saaz Total		0.01	1	0.07	5	0.18

Hops Name	Brewing Stage	Min of Grams per liter	Max of Grams per liter	Min of Grams per batch [20ltr]	Max of Grams per batch [20ltr]	Average of Grams per liter
Hallertau Mittelfruh	Aroma	0.33	4.99	6.67	99.86	1.19
	Bittering	0.24	7.08	4.76	141.61	2.06
	Dry Hop	0.75	2.63	14.98	52.52	1.62
	First Wort	0.34	3	6.81	60	1.73
	Flavor	0.05	4.08	0.97	81.7	1.21
	Whirlpool	0.53	3.4	10.53	68.08	1.43
Hallertau Mittelfruh Total		0.05	7.08	0.97	141.61	1.59
Hersbrucker	Aroma	0.3	4.4	6.06	88	1.27
	Bittering	0.23	9.52	4.65	190.48	2.03
	Dry Hop	0.41	2.72	8.17	54.47	1.68
	First Wort	1.25	1.5	24.96	29.96	1.35
	Flavor	0.12	4.99	2.33	99.86	1.14
	Whirlpool	0.3	4.28	6	85.59	1.4
Hersbrucker Total		0.12	9.52	2.33	190.48	1.56
Perle	Aroma	0.25	4.49	5	89.87	0.93
	Bittering	0.18	4.17	3.7	83.33	1.27
	Dry Hop	0.48	1.6	9.52	32.1	1.04
	First Wort	0.27	3	5.45	60	1.13
	Flavor	0.2	4.76	4	95.24	0.79
	Whirlpool	0.45	2.61	9.09	52.17	1.56
Perle Total		0.18	4.76	3.7	95.24	1.13
Tettnanger	Aroma	0.21	3.74	4.21	74.89	1.19
	Bittering	0.31	5.09	6.24	101.85	1.66
	Dry Hop	0.87	2	17.39	40	1.46
	First Wort	0.45	3	9.08	59.91	1.6
	Flavor	0.25	4.49	5	89.87	1.23
	Whirlpool	0.01	4.08	0.2	81.7	1.16
Tettnanger Total		0.01	5.09	0.2	101.85	1.41
Saaz	Aroma	0.24	7.49	4.76	149.78	1.2
	Bittering	0.31	4.77	6.24	95.32	1.78
	Dry Hop	0.97	3.57	19.33	71.43	1.5
	First Wort	0.33	1.44	6.51	28.85	1.04
	Flavor	0.22	4.35	4.32	86.96	1.14
	Hop Stand	0.4	1.5	8	29.96	0.95
	Whirlpool	0.1	2.5	2	50	1.24
Saaz Total		0.1	7.49	2	149.78	1.35

Fermentation Fun: Temperature and Timing

Fermentation is where you play the waiting game, but oh boy, it’s worth it. Think of this as a slow dance with your brew. Start cool around 48-50°F. Then nudge it up like you’re slowly turning up the volume on your favorite tune, until you hit about 60°F.

You’re not flash frying here; you’re simmering to perfection.

Diacetyl Dragons: Raise the temp gradually over days, to slay those butter-flavored beasts.
Chill Out: After the airlock calms down, give it a room-temp rest before crashing the temp like it’s a surprise party.

There you have it. Keep your ingredients in check, your boil on point, and your fermentation just chill. Remember, brewing a bock is not a sprint; it’s more like a leisurely stroll… to the fridge. Cheers!

Bock Summary and Conclusion

Ah, Bock beer, the burly cousin at beer family reunions. Let’s break down your essentials so you can be the Bock boss at your next brew day.

Bock Traits:

Color: If beer shades were a mood, Bock would be chill ‘light brown’ to mysterious ‘very dark’.
Body: Heavy enough to deserve a gym membership, we’re talking medium to full-bodied here.
Flavortown: Your taste buds will go nuts, literally, with all-malt-induced toasted and nutty vibes.

Now, get this: hops in Bock are like backup dancers. They support but don’t steal the show. You’ll want to grab low-alpha German-hop friends like Hersbrucker, Perle and Spalt. Who are not so bitter about being bittering agents.

Hop to it:

Early Additions: The bittering hop, like your silent friend who subtly supports you.
Late Additions: Almost non-existent, like the one who left the party without a trace.

So, my brewing compadre, remember these hop names:

Hallertauer: Smooth operator for your Bock’s cool side.
Tettnanger: Brings a touch of class to the bitterness.
Spalt Select: A dive into hop tradition without doing a belly flop.

Brewer’s Pro Tip: you wanna leave the flashy new wave hops in your stash for another batch. Bock’s not about the bling.

You’re on your way to becoming a bonafide Bock star. Now, march forth with your malt and hops and craft a Bock that’s Bach-worthy! 🍻

Damian

A lifelong learner, hop enthusiast and a lover of the state of extreme exhaustion.

Finance Analyst in the Investment Bank and co-founder of hopsmatcher.com