J&B BrewBasement

Maibock was first brewed as a dark, malty, lightly hopped ale in the 14th century by German brewers in the Hanseatic town of Einbeck. The style from Einbeck was later adopted by Munich brewers in the 17th century and adapted to the new lager style of brewing. Due to their Bavarian accent, citizens of Munich pronounced “Einbeck” as “ein Bock” (“a billy-goat”), and thus the beer became known as “bock”. To this day, as a visual pun, a goat often appears on bock labels.

 

Miabocks tends to be lighter in color than other Bock beers and often has a noticeable hop character with a more significant alcohol content. Maibocks are customarily served in the spring and are oftentimes interrelated with spring festivals, Easter or Lent (the latter as Lentenbock), and celebrations in the month of May.

 

Bocks have a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.