Bockbiers come in many styles which include the traditional dark known as Dunkelsbock, a Hellesbock which is a pale beer; Maibock, May bock; Weizenbock, wheat bock; and Doppelbock or double bock which is a completely different beer.

All Bockbiers fall under the Reinheitsgebot, the German purity law established in 1516 by Dukes Willhelm IV and Ludwig X of Bavaria. This established that beer may be made of only water, malt and hops. Little was known of yeast back then so it was not included in the regulations.

Bockbiers generally have a malty character with a caramel and roasted flavor that finishes slightly sweet. Hellesbocks are light in color with a dry finish, almost like a pilsner Maibocks are somewhat darker and have a definite hops taste. Although it is a style on its own, Weizenbock is basically a wheat beer brewed to the strength of a Bockbier.

Doppelbock is a product of the Protestant Reformation in Europe. At that time, Catholic monks established monasteries in southern Germany where they brewed strong beers to carry them through the long fasting periods of Lent and Advent. The brew was not fermented as long as other beers so it had a slightly sweet finish.

The laws of the Munich Brewer's Guild strictly state that new yeast and filtering are required for each brewing of Bockbier which should put to rest the notion that bockbiers are created from the dregs or leftovers of the brewing process.

Bockbier is a traditional Bavarian beer that is dark in color and relatively high in alcohol content (as intoxicating carbonated beverages go). Although the Bockbier season varies from country to country, it’s available for a limited time in any region--hence the need for a commemorative celebration.

Sacramento’s version includes lively German music by the Sacramento Turner Harmonie, Bavarian folk dancing, German food, coffee cake and Bockbier flowing like the Sacramento River.