The Los Angeles Times points out that among nationally distributed American beers, only Samuel Adams produces a true bock. But those who care about the style care about the style.
Dan Gordon, director of brewing operations for the Palo Alto-born Gordon Biersch chain of brewery-restaurants, makes more bocks than anybody else in this country: an extra-strong Winterbock, Maibock (available in April and May, but only on draft at the restaurants) and the year-round Blonde Bock. “I’m a fanatic about bock,” says Gordon, who fell in love with the style while he was an exchange student in Germany. “It’s my pride-and-joy beer.”
Bocks, of course, come in many colors and flavors – and while the style may be neglected by national breweries, there are plenty of local and regional craft choices, plus some of the German originals.
A good way to toast spring.