Beer Styles

What is a bock? Bockbier is a strong, bottom-fermented beer that, according to German beer regulations, must have at least 16 percent original gravity. Original gravity refers to the sugar and protein content of the wort before fermentation, and it determines how much alcohol can ultimately develop.

The name doesn't come from the billy goat (Bock in German), but from Einbeck in Lower Saxony. The Munich court imported beer from there starting in 1555, and in 1614 an Einbeck brewmaster was brought to Munich. In the local dialect, 'Ainpöckisch Bier' eventually became 'Bock.' In Regensburg, Kneitinger Bock is the best-known example.

Helles is the milder style. It's golden in color, lightly hopped, and gentle on the malt. Dunkel is also bottom-fermented, but has a more roasted character and a touch more sweetness, with notes of bread crust and chocolate, without turning bitter.

The main difference between Helles and Bock lies in strength. A Helles has a light body at around 5 percent alcohol. A Bock delivers up to 7 percent or more, coming across denser, maltier, and warmer in the finish.

For comparison: a Helles stays around 11 percent original gravity, while a Bock reaches 16 percent or higher. Dunkel sits in between, more robust than Helles but without the punch of a Bock. Whether you're sitting in the Kneitinger Keller on the Galgenberg in Regensburg or taking a break at the Stone Bridge, you'll find these three styles represented in many a glass around town. All three are bottom-fermented, which gives them their characteristic clarity, cleanness, and absence of fruity notes.