CDN$ 13.25
  • List Price: CDN$ 13.95
  • You Save: CDN$ 0.70 (5%)
FREE Shipping on orders over CDN$ 25.
Only 9 left in stock (more on the way).
Ships from and sold by Amazon.ca.
Gift-wrap available.
Quantity:1
Bock has been added to your Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Bock Paperback – Jan 26 1998


See all formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback
"Please retry"
CDN$ 13.25
CDN$ 5.38 CDN$ 11.57

2014 Books Gift Guide
Thug Kitchen, adapted from the wildly popular web site beloved by Gwyneth Paltrow ("This might be my favorite thing ever"), is featured in our 2014 Books Gift Guide. More gift ideas

Frequently Bought Together

Bock + Belgian Ale + Barley Wine: History, Brewing Techniques, Recipes
Price For All Three: CDN$ 38.80


Customers Who Bought This Item Also Bought



Product Details

  • Paperback: 174 pages
  • Publisher: Brewers Publications (Jan. 26 1998)
  • Language: English
  • ISBN-10: 093738139X
  • ISBN-13: 978-0937381397
  • Product Dimensions: 14.3 x 1 x 22 cm
  • Shipping Weight: 340 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #288,574 in Books (See Top 100 in Books)

Product Description

About the Author

Darryl Richman

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

5.0 out of 5 stars
5 star
2
4 star
0
3 star
0
2 star
0
1 star
0
See both customer reviews
Share your thoughts with other customers

Most helpful customer reviews

By A Customer on June 15 2000
Format: Paperback
Darryl Richman's Bock is one of my favorite books in the Classic Styles Series. It is well-researched and written in an often entertaining style that conveys much information and enthusiasm without being stuffy or condescending.
The recipes are nicely formatted, and cover a wide gamut of Bock-style beers. There's even a recipe for a historic Bock, for those who want to experiment.
Richman's advice regarding ingredients, brewing, and fermentation is grounded in theory (which he briefly explains) and very practical.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
Format: Paperback
This book has it all when it comes to "goat" bear. I learned that in the book, that Bock means goat. From the evolution of bock beers to their present place in the world, it is covered here. This book has helped me formulate some very tasty recipes. Combined with classic decoction mashing techniques outlined in Noonan's NEW BREWING LAGER BEER, you can't go wrong here. I assure you that this is an excellent addition to your brewing library.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 9 reviews
8 of 8 people found the following review helpful
A Great Book in a Great Series June 15 2000
By A Customer - Published on Amazon.com
Format: Paperback
Darryl Richman's Bock is one of my favorite books in the Classic Styles Series. It is well-researched and written in an often entertaining style that conveys much information and enthusiasm without being stuffy or condescending.
The recipes are nicely formatted, and cover a wide gamut of Bock-style beers. There's even a recipe for a historic Bock, for those who want to experiment.
Richman's advice regarding ingredients, brewing, and fermentation is grounded in theory (which he briefly explains) and very practical.
12 of 15 people found the following review helpful
Real bock, done right Aug. 18 2007
By Darby - Published on Amazon.com
Format: Paperback
Richman's book on Bock is one of the gems of the "Classic Beer Style Series", in which (as of this writing) there are 17 books.

Unlike George Fix's book on Oktoberfest, Richman nails this style dead on, and I applaud him for it.

Fix (rather amateurishly, I might add) built his recipes around Belgian pale and pilsner malts (wrong country, wrong lovibond, wrong flavor), and achieved the requisite color in his recipes with the addition of varying amounts of crystal malt. In other words, he cheated by using color malts in order to take advantage of simple infusion mashing.

Richman, on the other hand, makes Bock (oktoberfest's stronger, darker and richer sibling) the authentic way ... with real German vienna & munich malts (correct country, lovibond and flavor), and the correct technique (labor, energy, and time intensive triple decoction mashing, and subsequent long wort boils that generate the distinctive melanoid and caramelization flavors). He also recommends the use of more authentic yeast strains than Fix does.

Bottom line is that this book is the real deal - it gives you the low down on real bock done right, rather than kluged together with shortcuts and cheaper inferior ingredients.

Want to compare the taste difference between these completely opposing and mutually exclusive approaches ? Here's a quick example off the top off my head ... try comparing a can of "Red Dog" (a vienna style mass-market swill lager, using the usual bevy of adjuncts, bland malts adjusted with small doses of color malt, simple RIMS-driven infusion mashing, and a flavorless fast-acting yeast quickly centrifuged away for minimum contact time and maximum turnover) to a fresh bottle of Hacker-Pschorr Amber Marzen (which uses the sort of authentic ingredients and techniques that Richman extolls ... all vienna/munich malts, no adjuncts, little or no crystal/color malts, triple decoction mashing, correct yeast strain, long sur lie lager time).

No comparison - the former is a bland, watery, characterless nothing beer with a vague hint of caramel in the finish, whereas the latter is rich and elegant, with body, malt flavor, and delicate notes of raisins, pitted fruits, and faint hints of toffee. In short, the latter beer totally bitchslaps the former.

The difference is not all that different from comparing a quick beef broth to classic beef consumme ... the latter made from beef stock that you slow simmered from slow-roasted marrow bones, and then clarified and reduced. There is no comparison.

Bottom line is that this is a good book for homebrewers - especially if you're into all grain brewing. It has it's shortcomings ... none of which stood out enough for me to remember years after reading it hot off the press. The most important thing about this book is Richman's unswerving commitment to authenticity ... that's all you need to know in order to decide whether or not to buy it. If you buy only one book in this series, buy this one.
3 of 3 people found the following review helpful
The best guide to making the bock style June 28 2011
By Benedict Holland - Published on Amazon.com
Format: Paperback Verified Purchase
If you have read any book that tells you how to make a Bock Style I can almost guarantee you that they are actually quoting this book. Darryl Richman is a beautiful and clear writer who explains the triple decoction method better than just about any other writer, or they are drawing from this book. This is a classic.

This book is fairly advanced and I would not recommend this series for the beginner or low experience brewer as Richman does give some very technical descriptions about mash chemistry which are important to understand for this style but would be very overwhelming if you are starting out. If you are an advanced brewer, this is a beautiful series and should be read by everyone as this series shows up in the reference section of almost all of the books I have read.
1 of 1 people found the following review helpful
Bock Sept. 14 2012
By Frank Moskos - Published on Amazon.com
Format: Paperback
another awesome book about brewing. bocks are my personal favorite beer style, and I love learning anything I can about them. alot of history behind the nomenclature, and how the style developed, and perhaps where it is going. also, the genesis of the name is discussed, and I particularly like the story about how the noble falls down during a drinking contest, blaming it on a wandering billy goat, and the king and court laugh and tell him the only goat that kicked him was the one that was brewed! lots of discussion about melenoidins and oxidation, as well as water chemistry, which is key. zymurgy did an article on dark lagers, and included a different mash schedule that potentially recreates the advantages of decoction mashing without doing the decoction. information like that would be much appreciated. but, this was one of the first texts to go in depth and give the nuts and bolts of decoction mashing: amount, water to grist ratios, times, rests, et cetera. i would say 4/5 on this as alot of this is from 18 years ago, and brewing has progressed some. an update is definitely in order.
Excellent information for a tough style to create Oct. 10 2003
By theoriginalsubguy - Published on Amazon.com
Format: Paperback Verified Purchase
This book has it all when it comes to "goat" bear. I learned that in the book, that Bock means goat. From the evolution of bock beers to their present place in the world, it is covered here. This book has helped me formulate some very tasty recipes. Combined with classic decoction mashing techniques outlined in Noonan's NEW BREWING LAGER BEER, you can't go wrong here. I assure you that this is an excellent addition to your brewing library.


Feedback