Bock beer is a strong beer that originated in Germany, usually a dark lager. It is a maltier cousin to traditional amber lager and is high in malt sweetness. Bock beer is a bottom-fermenting lager that typically spends extra time in cold storage during the winter months to smooth out the intense flavors that develop during the brewing process. The style now known as Bock was first brewed in the 14th century in the Hanseatic town of Einbeck in Lower Saxony. The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and thus the beer became known as "Bock".

Several substyles of bock beer exist, including:

• Doppelbock (Double Bock), a stronger and maltier version
• Eisbock (Ice Bock), a much stronger version made by partially freezing the beer and removing the ice that forms
• Maibock (May Bock), a paler, more hopped version generally made for consumption at spring festivals. Due to its lighter color, it is also referred to as Heller Bock
• Weizenbock (Wheat Bock), a wheat beer made from 40 to 60% wheat

Bock beer is historically associated with special occasions, often religious festivals such as Christmas, Easter, or Lent (Lentenbock). Bock has a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.

The flavor profile of bock beer varies depending on the substyle, but it is generally dark amber in color with robust malt flavors and very light hoppiness. A normal bock falls within the ABV range of 6 to 7 percent and has a very smooth mouthfeel and low carbonation.

Overall, bock beer is a flavorful and strong beer with a rich history and a variety of substyles to choose from.