The first Bock beer was brewed in Einbeck, a small town in Lower Saxony. The first breweries in Einbeck appeared in the 1240s and began to sell the special drink far beyond the borders of the nearest German lands. The beer of the Einbeck masters was characterized by its strength. Brewers tried to raise the alcohol content in it to the maximum level, without violating the “purity law”, so that it does not spoil and does not lose its taste qualities throughout the journey to distant cities. The drink was named “Bockbier” because of one of the dialects of the German language common in Bavaria, where the beer has been supplied since 1555. In 1573, the Wittelsbach Trausnitz Castle had its own brewery, which was moved to Munich sixteen years later. And in 1614 Elias Pichler from Einbeck was invited there to help establish the technology.
Later, a stronger version of the drink, Doppelbock (12%), appeared. Brewer’s yeast does not survive when the alcohol content in the liquid exceeds 13%, so you can increase its concentration only by lowering the proportion of water in the solution. This was achieved by freezing the beer, where the alcohol remains frozen and the water ice is removed. This is how Eisbock, the strongest beer that meets the Purity Law, is made.