The "Bock" family of beers goes back to 13th century Germany, from the town of Einbeck. Bavarians, with their goofy dialect, would pronounce the name "ein Bock", hence the name. The Maibock, ("Mai" being the month of May in German) is an updated version of the style, using lighter grains to conform to the pilsner/helles trend of the late 19th century. Germanic monks always looking for a reason to get trashed, it was generally brewed in the springtime to coincide with lent and, more importantly, Easter. Maibocks are typically better than 7%, lighter in color, and drier than other Bocks. This one, Wibby Brewing's Meat and Eggs, is a fantastic example of the style. . . . . . #highbrautaphouse  #taphouse #highbrau #bar #beer #beerstagram #beerlover #beerandpizza  #dtgplacetobe #beerfact #funbeerfact @wibbybrewing