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, Weizenbock.