Made With Riverbend: Make Way For The Mighty Maibock!
Maibock season has arrived, and in 2025 we’ve noticed an uptick in the number of Maibocks we’re seeing out there. This beer style is a brewer’s favorite, and often what we reach for in early spring when the evenings are still crisp. We’re ready for patio beers, but need something with a bit more heft than traditional Pilsners or Mexican Lagers. Thankfully, the Maibock is here to fill that gap in the “shoulder” season.
Also referred to as a Heller or Pale Bock, this style typically clocks in at an elevated ABV of at least 6%. Its color is burnished gold. Medium bodied with a thick, rocky head. Classic noble hop character, courtesy of Tettnang andor Hallertauer is present but not nearly as assertive as a Pilsner.
This history of Maibock dates back to the 1600’s in Einbeck, Germany. Legend has it that the royal court was dissatisfied with the quality of the beer being produced and requested something new and stronger. This request drove the development of the Maibock that soon began to symbolize the coming of spring across Germany and is often released at annual May Day celebrations.
It should be noted that true Pale Malt was not available in the 1600’s, so the actual color of these early examples can be, and is, debated. Pale Malt was not available until the 1700’s coinciding with the advent of coke fired kilns. These techniques were further refined in the 1800’s with the “classic” Pilsner malts not making an appearance until the 1840’s. This is notable because the vast majority of examples produced today rely on Pilsner malt as their base grain. In short, the Maibock of today may bear little resemblance to the original recipe… but we digress.
What makes a great Maibock?
Just like a great Festbier, balance is the key to the Maibock beer style. A complex, malty body must be balanced by sufficient carbonation and hop presence that serve as palette cleansers. Clean lager yeast allows for a layered malt backbone to shine. Notes of airy sugar cookies, honey, and bread crust blend seamlessly before giving way to a crisp, herbaceous finish.
Okay, now we’re thirsty! Here are some Maibocks made with Riverbend malt to track down this spring.
Salt Face Mule Birdie – Asheville, NC
This lovely example of the Maibock style utilizes our Avalon Pilsner malt, which contributes a touch of ripe melon to the complex blend of sweet aromatics, rich biscuity flavors, and a smooth, clean finish.
Southern Hops Murrells Inlet Culture Shock Maibock – Florence, SC
This Maibock features Cumberland Pilsner and Southern Select for a softer, breadier base that is complemented by both our Light and Dark Munich malts.
Timber Waters Brewing Oxbow Maibock Lager – Littleton, NC
Fresh melon character from our Avalon Pilsner malt leads the way in this Maibock, balanced by a healthy dose of Light Munich, Vienna, and Great Chit that provide plenty of sweet aromatics. Oxbow Maibock Lager is hopped with Hallertau and Tettnang hops, lagered for two months prior to packaging, and naturally carbonated. “We thought the name was fitting as an oxbow lake is a phenomenon that happens when a crescent-shaped lake is formed from a Riverbend,” says Les Atkins, the Director of Communications/Community Engagement at Timber Waters Brewing.
Big Lick Brewing Thanks Easter Bunny! Bock! Bock! – Roanoake, VA
This small-batch Maibock arrived just in time for Easter, and now it’s only available while supplies last. It boasts toasty notes with a hint of spicy Saaz hops to give it a nice German flair.
Have you recently brewed a Maibock with Riverbend malt? Submit it to our Made With Riverbend page so we can get it added to this blog post!
