Bock has a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.

[3] The beer should be clear, with colour ranging from light copper to brown, and a bountiful, persistent off-white head.

The story is told that it served as "liquid bread" for the Friars during times of fasting when solid food was not permitted.

However, historian Mark Dredge, in his book A Brief History of Lager, says that this story is myth and that the monks produced Doppelbock to supplement their order's vegetarian diet all year.

[2] The following are representative examples of the style: Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Augustiner Brau Maximator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28, Eggenberg Urbock 23º, Bell's Consecrator, Moretti La Rossa, Samuel Adams Double Bock, Tröegs Tröegenator Double Bock, Wasatch Brewery Devastator, Great Lakes Doppelrock, Abita Andygator, Wolverine State Brewing Company Predator, Burly Brewing's Burlynator, Monteith's Doppel Bock, and Christian Moerlein Emancipator Doppelbock.

[citation needed] Eisbock is a traditional specialty beer of the Kulmbach district of Bavaria,[5] made by partially freezing a Doppelbock and removing the water ice to concentrate the flavour and alcohol content, which ranges from 8.6% to 14.3% by volume.

The flavour is rich and sweet, often with toasty notes, and sometimes hints of chocolate, always balanced by a significant alcohol presence.

The style combines darker Munich malts and top-fermenting wheat beer yeast, brewed at the strength of a Doppelbock.