The bock beer can be a bottom-fermented or top-fermented beer. Subcategories of the buck are, for example, the May buck , wheat buck , double buck , fixed buck , ice buck , etc.
The origin of the name "Bock" can be found in the Lower Saxon town of Einbeck in the Middle Ages. In the 14th century, the entire population of the city of Einbeck owned the brewing rights, which is why many brewed their own beer and thus the supply of beer was too high. So the city bought the surplus beer and sold it all over Germany. Since the transport time was very long at the time, the beer had to be brewed extremely strongly so that it survived the transport time. Gradually, the name of Einbecker beer developed into the currently known bock beer.
Nowadays, many bock beers are given the ending "-ator". The reason for this is as follows:
Between 1618 and 1648 (30 Years War) monks brewed a beer called "Sankt-Vaters-Bier", which was highly regarded. Other breweries wanted to brew an equally good beer and give it a similar name - "Salvator". However, due to a resolution only the royal brewery was allowed to use the name "Salvator" for their beer, whereupon many decided to add the ending "-ator" to their beer name in order not to distance themselves completely from the popular and successful beer. One example is the Ayinger Celebrator , Tilmans Kulturator and Gänstaller Affumicator .
Aromatically, the strong beer convinces with a malty sweetness and a little bit of hop bitterness. It is reminiscent of dried fruits and has a full-bodied taste. With more than 6.5% alcohol, it is significantly stronger than other beers. The Bock is also creamier and not as runny as other beer styles. Blue cheese, roast, as well as spaghetti carbonara and tiramisu are ideal food pairings.
* Prices include statutory VAT. plus Shipping plus Deposit plus excise duty