Bock originates from the German town of Einbeck. The name bock (which means goat in German) probably was derived from the special Christmas bock which is drunk under the astrological sign Capricron. You will find that all bock beers will have a goat of one sort or another on their labels. The Germans take their bock very seriously. In fact, German law has very strict requirements for this style of lager. Thus, the American rumor that bock beer comes from the annual hosing down of the vats is totally false. In order to prevent conflict, The Beer Slayer suggests not telling a German of this rumor.

Bock beers are a light-to-dark amber beer with an alcohol content ranging from 6% to 7.5%. They are hopped just enough, which isn't much, to balance their malty-sweet character. Although more full bodied than American and Mexican lagers, bocks are still quite capable of quenching your springtime thirst.

A stronger version of bock, dopplebock (meaning double bock) also tends to bloom at the Fat Pelican this time of year. Dopplebocks found in Germany can reach an alcohol content of 14%! Alas, in the US you will be unable to find this style with such a pleasant alcohol level. However, the dopplebocks that are made in and imported to the US do have the same pleasing sweet flavor as their high octane German counterparts.

The Fat Pelican, one of my favorite hangouts here in Wilmington, has a wide variety of bock beers on the shelves. Ironically most are made by microbreweries in the US. The newly revived tradition of making bock beer in the US dates to the mid-19th century. These microbrewed bocks rival their homeland cousins in taste and body--but not in alcohol content. The Slayer suggests trying Shiner Bock and Dock Street Bock. The Sleuth has also informed The Beer Slayer that he will be getting some German bocks in in the near future. Among these is the exceptional Ayinger Maibock. So, life is good. And spring is bock.