Beer of The Month: Maibock

For May, what beer is more natural than a Maibock?

The German bock tradition originated seven hundred years ago in the northern-German town of Einbeck and was later picked up by brewers in Bavaria who created the Maibock variant. They pronounced the name of the town as “ein Bock” goat-patch-beer-3.jpgwhich means “a goat”  in German. As a result you’ll often seen the image of a goat on bock labels. 

Maibock is an offshoot of the traditional bock and is associated with springtime and often the end of Lent (time to get drunk!). Similarities include a medium/high alcohol content, usually in the 6 – 8% range, and the golden to light-amber color. Where Maibock differentiates itself is in the hops. While still maintaining the strongly-malted profile of bocks, Maibock introduces additional hop notes for a more balanced taste and a drier finish. You’ll still find bock’s bready and toasty malts, but with a side of bittering, spice and pepper from Noble hops. 

Maibock serves as a wonderful transition from heavy, malted winter beers into lighter, hoppier summer beers. With the increasingly longer days, this style provides a great metaphor for coming out of the darkness into the light!

Beer Of The Week: Yak and Yeti Don’ Talk Bock

20160713_175720_HDRAlthough it’s an Indian/Nelpalese restaurant, Yak and Yeti’s Don’ Talk Bock is all German bock goodness. Bock is probably my favorite beer style and this nailed everything I like about it – perfect color, slightly thick with a full texture, and of course all the malty greatness that comes with a bock,  plus just a hint of sweetness. It’s a seasonal so I’d recommend trying it sooner rather than later. Also, the food’s pretty darn good too. They have Indian standards like tandoori, saag, and curries along with a number of dishes I haven’t seen before and can only assume reflect the Nepalese influence. Some hot, some not.