Helles Bock: The Original Spring Seasonal

Seasonal beers are big business for every brewery. Released at certain times of the year they are most often tied to a style that works particularly well for a given season. You don’t see many stouts being released as a summer seasonal, nor do you see blondes being of particular fame in the dead of winter. Sometimes it’s based on the strength of the beer, sometimes ingredients used, or how the beer plays — is it spritzy and thirst-quenching or heavy and smooth? 

Some styles have long traditions tying them to seasonality. Most of us have heard of Octoberfest and doppelbock, Festbier, Summer Wheats, Pumpkin Ales, and Winter Warmers. You’ll notice that spring is not well represented where popular seasonals are concerned (note: though doppelbock was once brewed for lent which would have made it a spring seasonal, it is now much more thought of as a winter beer).  So, what of this transitory season, that time when the days begin to warm, but a cool nip may still tug in the evenings, and the heat has yet to gather its full strength?

The Helles Bock (Maibock) style once, traditionally, filled the spring roaster. Today the style is only rarely spotted, particularly in the U.S.

Though some still believe Helles (pale) Bock and Mai (May) Bock are two different styles the 2015 rework of the Beer Judge Certification Program (BJCP) style guidelines have them as the same style, broadening the guidelines to allow for the slight differences (a bit darker and a bit hoppier) of Mai Bock. 

The Forgotten Season and Its Seasonal

So why is this seasonal seldomly spotted even in its native spring habitat? Like its season it is a transitory beer. A bridge. 

Helles Bock’s subtle alcohol strength makes it a link between the higher strength winter warmers and the lower ABV ranges of easy-drinking summer beer. It’s still a bock, however, and in Germany, this means it has a minimal gravity requirement of 1.065, so it is still a relatively strong beer.

It’s malt character also carries the drinker through a transition; not as robust as a winter warmer, but still having more malt personality than the oh-so-subtle whisper of sweet grainy malt endemic in the summer thirst quencher. It’s also slightly more hop-forward than other bock beers and winter staples. 

All of this makes it the perfect spring seasonal. It reminds us in delicate turns, of the cooler months not long past and the hot summer months just around the corner.

History Of Helles Bock

The first bock beers originated in the German town of Einbeck in the Middle Ages. This ancestor to the Bock line probably most resembles the modern Weizenbock in that, unlike any of the other bock styles, it included wheat in the grain bill and made use of top-fermenting ale yeast.

In the 13th century, Einbeck became part of the Hanseatic League. An alliance of sorts between trading countries, the league stretched from the Baltic Sea to the North Sea and included some 200 cities. This alliance helped protect common economic interests; to be a member of the league, a town or city either had to provide goods or access. For Einbeck, being part of the league meant the town’s famous beer made it to thirsty patrons much further afield.    

Einbeck’s unique high-quality beer was much the envy of other cities. Munich, especially, seemed to be watching Einbeck’s brewing fame with a jealous eye and, not wanting to remain reliant on imports, decided to make their own. To this end, Hofbrauhaus, a Munich brewery owned by the royal household, first established in 1592, recruited the Einbeck brewer Elias Plicher in 1614.  

What Plicher ended up creating, however, was something much different than the beers coming out of his home city. After much experimentation, he made a beer using lager yeast, instead of ale and called it a maibock; holding to the long-held tradition of brewing in the winter and “laying” the beer down until spring. 

These first Maibocks were likely better compared to Dunkles (Traditional) bocks than their future counterparts. It is unknown precisely when and why the lighter helles version came about. An educated guess, however, has led many to believe the style color “adjustment” along with slight profile changes came during the 1800s in response to the rising popularity of golden lagers.  

Characteristics

The guidelines for the Helles Bock are set by the Beer Judge Certification Program (BJCP) Style Committee. The below details are a summary of what a Dunkles Bock should represent.

The BJCP classifies the Helles Bock style under category number 6, “Pale Malty European Lager” and it can be found in the guidelines as sub-category (4C). Other beer styles under this category include: 

• 4A- Munich Helles
• 4B- Festbier

Appearance: 

Color can range from a deep gold to a light copper-amber. Should have a big, creamy, off-white head that persists for an appreciable amount of time. Clarity will range from clean to bright.

Aroma: 

Strong to medium grainy malt quality often exhibiting light sweetness and low toasted notes. Hints of Maillard products may be noticeable. Hop aromas will be medium-low; subtly floral, spicy, and/or herbal-like. Should have a clean fermentation profile with low fruity esters; if they are present at all. Possible light presence of alcohol and low aroma of DMS.

Mouthfeel: 

Medium-bodied with a smooth, clean feel on the palate. Though it brings a slightly increased bitterness there should be no harsh astringency. Possible low warming notes of alcohol and medium to medium-high carbonation. 

Taste: 

Malt dominates with a medium to moderately strong presence of sweet graininess. Notes of toast and/or some Maillard products add to the complexity. If present, any caramel flavors should be very low. Medium to no hop flavors at all. Hop flavors, if present, can bring herbal, floral, peppery, and/or spicy whispers. Bitterness will be slightly higher than in other bock styles; even so, it should not range higher than medium. Clean well-attenuated fermentation characteristics. Finish will be medium-dry with hints of hops and malt remaining into the aftertaste. 

Pairing:

This one may not pair quite as dreamily with grilled and gamey meats as its bigger brother Doppelbock, but it will still hold its own quite well. Venison, grilled pork (or better yet wild boar), and duck, along with fire-grilled spring sausage, and the old stand-by, steak, will all find a comfortable place. 

Pair the meats with grilled asparagus, other grilled vegetables, mushrooms, or sweet potato dumplings for a full tasty extravaganza.

It also pairs well with slightly spicy foods like Tai, Mexican, or Korean barbecue. 

Seafood is another great pairing, especially if you add a little spice to the mix. Crab cakes, a fresh shrimp stir fry, lobster tail, or steamed mussels, all will work fantastically with that springtime Helles Bock. 

As to your cheese plate, well, look for cheeses that have a nutty element to them. A few choices include Gruyere, Asiago, plain Danbo, Camembert, Emmental, or well-aged Parmesan.  

For dessert, Maibock finds a home with spice cake, carrot cake, or spiced pastries. Also, try apple almond strudel or honey-almond cake. 

Serving:

For the best presentation and greatest appreciation, a Helles Bock should be served at around 42-46°F in a Pilsner, Seidel, or Tulip glass. They are best stored at cellar temperatures away from light and can be aged for an extended period of time. 

*Reference: The 2015 BJCP Style Guidelines

AWARD-WINNING EXAMPLES OF THE STYLE

• Low Boy from On Tour Brewing Company (Chicago, IL)

Great American Beer Festival Winner, Gold, 2017. Availability: Unknown

• Rock Out with Maibock Out from Hailstorm Brewing Company (Tinley Park, IL)

Great American Beer Festival Winner, Silver, 2017. Availability: Unknown

• Mountain Series: Maibock from Breckenridge Brewing Company (Littleton, CO)

Great American Beer Festival Winner, Bronze, 2017. Availability: Unknown

• Blonde Double Maibock from Stoudts Brewing Company (Adamstown, PA)

World Beer Cup Winner, Gold, 2016. Availability: Seasonal

Other Examples of Kentucky Common To Try

• Dead Guy Ale from Rogue Ales (USA)
• Helles Bock from Ninkasi Brewing Company (USA)
• Ayinger Maibock Privatbrauerei Ayinger (Germany)
• Maibock from Summit Brewing Company (USA)
• Mai-Ur-Bock from Einbecker Brauhaus (Germany)
• Maibock form Blind Tiger Brewing Company (USA)
• Cultivator from Tröegs Brewing Company (USA)
• Maibock from Hofbräeu München (Germany)
• Maibock from High Point Brewing Company (USA)

Original Gravity: 1.064 – 1.072

Final Gravity: 1.011 – 1.018

ABV: 6.3 – 7.4%

IBU: 23 – 35

SRM: 6 – 11