The German term for a strong beer. If unqualified, it indicates a bottom-fermenting brew from barley malt.

In Germany, bock usually has more than 6.25 percent alcohol by volume, and may be golden, tawny or dark brown. Outside Germany, strengths vary, and a bock is usually dark. Bock beers are served in autumn, late winter or spring, depending upon the country. See also Maibock, Doppelbock.

Bocks are rich, malty, brown German lagers that are typically brewed in the fall or winter for consumption in the spring. Originally they were consumed by fasting monks because they provided a good source of nutrition when no solid food was allowed. Common myth has it that bock beer is made from the dreggs at the bottom of the barrel, this is not the case at all. American bocks tend to be lighter in body and color than their German counterparts. In all varieties, the hop flavor and aroma should be low. The brew is usually served in a stoneware mug at not less than (48 degrees F).