First brewed in northern Germany in the 1300s in Einbeck, and later brewed in Munich in the 1600s, the name "Einbeck" was pronounced "Einbock" in the Bavarian dialect, and shortened to just "Bock". Bock is also the German word for a male goat, which sometimes appears on the label.
Traditionally ranging in color from copper to dark brown, there are also Helles Bock which is lighter in color. The taste and aroma are very malt-centered, with toasted and caramel malt notes very noticeable. Hops are mild in both flavor and bitterness, and primarily serve to keep the malt sweetness from becoming dominant. Body is usually moderate to full.
Best served at cellar temperature, 55-57 degrees, and in a pilsner glass, stange, or beer mug.