Every spring, the Sacramento Turn Verein—and thousands of local beer lovers—gather to celebrate the arrival of Bockbier, a traditional Bavarian beer that is dark in color and relatively high in alcohol content. The two-day celebration on Friday, April 13th and Saturday, April14th includes:
We hope the soccer club is well represented at this lively event, where Bockbier flows like the Sacramento River and German heritage is alive and thriving!
History of Bockbier
The style known now as bock was first brewed as early as the 12th century by German brewers in the Hanseatic town of Einbeck. By 1380, there were 600 breweries in Einbeck producing Bockbier. Due to its popularity the Einbeck brewmeister was brought to Munich and it the style became very popular with the locals. 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.
Bockbiers: generally have a malty character with a caramel and roasted flavor that finishes slightly sweet and come in many styles:
Dunkelsbock: traditional dark bock
Hellesbock: pale beer that is light in color with a dry finish, almost like a pilsner
Maibock: somewhat darker bock that has a definite hops taste
Weizenbock: wheat beer brewed to the strength of a Bockbier
Doppelbock: double bock with a slightly sweet finish
All Bockbiers fall under the Reinheitsgebot, the German purity law established in 1516 by Dukes Willhelm IV and Ludwig X of Bavaria. This law established that beer may be made of only water, malt, and hops. Little was known of yeast back then, so it was not included in the regulations.