Bock

Bock beer is another type of lager, that is considered a Spring seasonal, but unfortunately, you don't see too much of these days. As lagers, bocks use bottom, or cold, fermenting yeasts, and are lagered, or allowed to mature in a cool environment. Traditionally these were the first beers brewed in the Spring, and were used as a celebratory beer at the end of Lent, but there are also traditions which speak of monks drining bocks during fasts as sources of nourishment. In general, a bock is stronger than average (6.5 - 7% ABV) and tends to be darker than most lagers. Hop profile is low, usually around 20-25 IBU and has a sweet malty character. Other versions of the bock include the maibock, brewed in May. Maibocks tend to be lighter and hoppier. A dopplebock, or double bock can be up to 10-12% ABV. Right now bocks for some reason are not very popular, so they're not being brewed in great numbers; that and the fact that lagering ties up a small craft brewery's equipment longer than does an ale is also a factor.