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| Hofbräu Maibock |
The Bockbier family and some other well-known German lager styles are synonymous with seasons or occasions. Summer arrives and we have the Munich Helles being chugged by the litters in Biergarten's across Bavaria. Fall brings the partygoers out when the Märzen/Festbier is tapped, and it is Oktoberfest celebration time. Winter ushers in the Weihnachtsbock, “Christmas Bock,” which we know here as traditional Bockbier or Dunkles Bock. Around Ash Wednesday and Easter during the first quarter of the year (give or take) when winter still has a firm grip, we have Doppelbock.
The weather is still warming up and might still have days of cool weather in May. When spring is in full bloom, but it is no longer snowing, it’s time for Helles Bock, or Maibock, or sometimes called Frühlingsbock (Spring Bock), to get tapped!
Bockbier is under the German tax law as Starkbier, Strong Beer. These beers are at least 6% ABV. All Bockbier, including some not mentioned in this post, is Starkbier according to the tax law. Starkbierzeit (Strong Beer Season) is when the strongest beers begin to show up, usually around lent, and Maibock serves as the changeover from Starkbierzeit to early summer drinking in Biergarten's.
The story of Maibock begins in the city of Einbeck, located in northern Germany, in the mid-1500s. Einbeck was a thriving trade city, and its specialty trade item was beer. This ale was made with lightly kilned barley & wheat and was generously hopped. Einbeck's beer made its way into many cities and that included Munich. The ruling family of Bavaria was particularly fond of the Einbeck brew. Plenty of money was being spent on this beer and this caught the attention of the royals, the Wittelsbach’s. Some brewmasters from Einbeck were brought to Munich in 1540 to teach the Munich brewers a thing or two.
It is reasonable to believe that this is what prompted Duke Wilhelm V to construct the now-infamous Hofbräuhaus. By about 1610, Einbecker was being produced by the royals and sold to some of the public as well.
In 1612, Duke Maximillian I, Wilhelm V’s successor, convinced (perhaps coerced?) well-regarded Einbeck brewer Elias Pichler to move down to Munich and improve the Einbecker clones which were not measuring up the northern originals. Pichler refined the brew to fit the parameters set forth about 100 years prior (The Reinheitsgebot, see the previous post). This meant the Einbecker no longer contained wheat malt as this was reserved for special beers made for the royal family and employed the lagering tactics that were already well established by Munich brewers. The resulting beer was released at the Hofbräuhaus in 1614 and it was referred to as brewed the “Einbeck way.” It has been claimed that this was not only the first Bockbier, but it was indeed the birth of Maibock.
As with many other lagerbiers and ales, the Helles Bock evolved into its current incarnation as a relatively pale lager sometime after the introduction of the Czech Premium Pale Lager, better known as the Czech or Bohemian Pilsner, in the mid to late 1800s.
A note on how “Bockbier” got its name: It is widely believed and accepted that it is a manipulation of the word “Einbeck” in the Bavarian dialect. This would make the word sound like “Ayn pock” and eventually evolving to “ein bock” (one bock). “Bock” is also the word for “buck” or “goat” in German, explaining why so many versions of Bockbier display goats on their labels.
Continuing the language theme, German grammar incorporates genders on nouns. One may use Heller Bock or Helles Bock, and both are correct. (Applicable to Dunkler Bock and Dunkles Bock, too). Beer itself has a neuter gender, das Bier. Bock, or goat, is a masculine, der Bock. Depending on how one refers to the beer, either as the style or a goat will dictate what gender it is. Masculine: der Heller/Dunkler Bock. Or neuter: das Helles/Dunkles Bock.
Maibocks are flavorful with lots of rising bread aromas but be cautious at that seemingly gentle touch. They span from about 6.3% to 7.4% ABV and colors range from deep gold to amber. Aromas of freshly baked bread, dark caramel, and a slight spicy hop note on the background. On the palate, you will get toast, slight toffee sweetness, finishing off with moderate bitterness, and a clean lager, semi-dry finish. If you feel brave, serve in a traditional 1 liter dimpled mug (Maß) at 40°F, take your time with it. Or embrace the elegance of this lager and serve in a chalice or goblet a bit warmer, about 45°F, and pair with a meal.
Maibocks are wonderful partners with food. They bring malty, toastiness with firm bitterness to the table. They are similar but more restrained to their stronger versions, Doppelbock, yet share many similar flavor notes with the Märzen, while having more strength. The food pairings reflect some overlap because of this. Game meats such venison or wild boar with fruit sauces are great complements to both the meat and the sweet malt character of the beer. Stakes, backyard burgers, ham, sausages, and some barbeque will match the intensity, toasty malts and meat find affinity and hops cut through any sweetness or lingering fats. For dessert, white chocolate cheesecake is a tried-and-true pairing. If you are looking to pair with cheese, reach for Swiss gruyère or smoked gouda.
Close to home, The Phoenix Club in Anaheim, CA will have a Mai Bockfest on May 16th, 2021. Also, do not forget to check out the Biergarten at Old World in Huntington Beach and Jägerhaus German Restaurant in Anaheim. Either may have some authentic Maibock tapped and ready.
Prost!
Gilbert “Charlie” Perez, Advanced Cicerone®
* Portions of this essay have been obtained, added to, and/or modified from previous publications, authored by me, on the subject elsewhere. *
Photo Credit: Me.