The basic Bock style is of 13th century, Germanic origin and a stronger style of ale (6.3 to 7.2% ABV – some as high as 12% in Germany), though one or two generally won’t rip your face off. First brewed in the central town of Einbeck, it became awfully popular in Bavaria, where their wacky dialect causes them to pronounce the town “ein Bock,” meaning “Billy Goat” in German – hence the common appearance of a goat on labels. No, it’s not just a scary flashback to your odd college years…

Bock beers have traditionally been brewed for special occasions. They’ve also been brewed to coincide with the fasting of Bavarian monks, which may explain why many Bocks, especially Maibocks, are released during the Christian season of Lent. The Maibock style is an update of the style to conform to the popularity of Pilsner/Lager beers in the mid- to late-1800s, or a stronger version of the German Helles or “light-colored” beer (aka Heller Bock).

The Maibock is lighter in color, less malty, and presents a drier finish with its larger hop profile. What separates the Maibock from other light beers is its balance, toasty malts, and a spicy or peppery taste coming from the hops. They generally feature Pils and/or Vienna malt, with Munich malt, Noble hops, and lager yeast.