Bock is a strong lager of German origin. Several substyles exist, including maibock or helles bock, a paler, more hopped version generally made for consumption at spring festivals; doppelbock, a stronger and maltier version; and eisbock, a much stronger version made by partially freezing the beer and removing the water ice that forms.
The style known now as bock was a dark, malty, lightly hopped ale first brewed 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.
Bock is historically associated with special occasions, often religious festivals such as Christmas, Easter or Lent. Bocks have a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.