On the first Friday of every month, we tap a stichfaß and pour it straight from the cask. This month, we’re pouring Schlenkerla Grodziskie.

Also known historically as Grätzer, Grodziskie is an old Polish beer style from Grodzisk Wielkopolski, traditionally brewed with oak-smoked wheat malt.

It’s a very different kind of smoked beer from the darker, maltier Rauchbier Schlenkerla is famous for. Grodziskie is pale, dry, highly carbonated, low in alcohol and firmly bitter, with a lighter, woody smoke character.

Basically, a crisp little smoked wheat beer with a few hundred years of history behind it.

We’ll tap the stichfaß at 5pm tomorrow.

$6 pints until it’s gone.

Come drink some weird old beer with us. 🍺

Underberg has become a bit of a ritual at Bock. One little bottle, usually followed by a few more making their way around the table.

Underberg first made its way to America in 1860, and this Saturday we’re celebrating 166 years of ’bergs in the States.

Beer, raffles, plenty of Underberg and some anniversary fun from 6–10pm.

See you Saturday.

Andechs has been brewing beer at its Benedictine monastery on Bavaria’s Holy Mountain since 1455. Nearly six centuries of Bavarian brewing tradition, and this Friday we’ll have six of their beers on draught.

Bergbock, Helles, Spezial Festbier, Hell Hefeweissbier, Doppelbock Dunkel and Dunkelweiss.

Starting at 5, grab an Andechs beer in a ceramic stein and the stein is yours to keep. We have 60.

pFriem Brewery Spotlight tonight.

We’ve got 10 beers from pFriem Family Brewers pouring across the boards, from hazy and West Coast IPA to lager, pilsner and some really special wild and fruit-fermented beers.

POURING:

1. Krush + Motueka Hazy IPA: Soft and juicy with lime, peach, passion fruit and citrus.

2. IPA: Classic pFriem IPA. Citrus, pine and tropical fruit with a firm hop bitterness.

3. West Coast IPA: Crisp and bright with tangerine, strawberry, grapefruit and resin.

4. Pale Ale: Mango, berries and melon with a crisp finish.

5. Pilsner: Floral hops, lemon zest and a little honey. Crisp and snappy.

6. Japanese Lager: Light and delicate with jasmine rice, wildflowers and shiso plum.

7. Lager: Easy drinking with fresh bread, honeydew and a clean finish.

8. Spontanée: Spontaneously fermented, Lambic-inspired wild ale. Tart, vinous and funky with lemon, green apple and earthy notes.

9. Kriek: Lambic-inspired ale aged with Oregon cherries. Cherry pie, berries and marzipan with a dry, tangy finish.

10. La Baie Sauvage 2025: Lambic-inspired ale with wild-foraged Pacific Northwest huckleberries. Purple berries, white flowers, lemon zest and pineapple.

A pretty good cross section of what makes pFriem one of our favorite breweries to bring in.

Starts at 5. Come work your way through the list.

New Hampshire is taking over the taps.

On Thursday, August 13, we’re welcoming the crew from Schilling Beer Co for a tap takeover.

Based in a restored 1797 gristmill in Littleton, New Hampshire, Schilling makes thoughtful beers rooted in the brewing traditions of the Czech Republic, Germany and the rest of Europe.

POURING ON DRAUGHT:

• Alexandr — Czech-style pilsner
• Jakobus — German-style pilsner
• Palmovka Speciální — blended Czech pilsner
• Especial — Mexican-style lager
• Erastus — Belgian-style tripel
• Silva — blended wild ale
• Betula — New Hampshire landbier

The Schilling crew will be here to hang and drink through the lineup with us.

Every first Friday we tap a unique Stichfaß (German gravity cask) at 5pm.

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BEEF CHEEK LONGANISA CORN-DOG
We made our own Longanisa. We are losing money on it, we hope you enjoy.

TOCINO PORK BELLY

Threw it in a smoker. Pressed it. Slathered with care.

ARANDOBO | Congee Adobo Arancini |

Banana Ketchup Marinara & Mushroom Adobo Gravy (Not Vegan Sorry Dawg)

KINILAW KISSED SCALLOP | Seared and dunked in our bastardized Kinilaw sauce.

SAUCES:

-Banana Ketchup Marinara

-Mushroom Adobo Gravy (Not Vegan Sorry Dawg)

-Whatever else we feel like putting in a ramekin

SMOKED BEER PRESERVATION DAY 🔥🍺

This Thursday, July 23, we’re celebrating a smoked-beer tradition more than 500 years old with seven rauchbiers on draught.

Before modern smoke-free kilns, malt was dried over open fires, naturally carrying smoke into the finished beer. Most breweries eventually left that flavor behind, but a handful kept the tradition alive.

ON DRAUGHT:

1. Brauerei Eichhorn Rauchbier: A classic Bamberg-style smoked lager.

2. Freigeist Bierkultur Grätzer: A revival of a historic Polish style brewed with 100% smoked wheat malt. Just 3.3%, but packed with character and 60 IBUs from Polish hops.

3. Brauerei-Gasthof Kundmüller Weiherer Rauch: A classic Franconian smoked beer from the countryside surrounding Bamberg.

4. Brauerei Rittmayer Rauchbier: A traditional Franconian rauchbier balancing smoke, malt and easy drinkability.

5. Brauerei Spezial Lager: An elegant, rustic and highly drinkable smoked lager from a Bamberg brewery founded in 1536. Spezial is one of the few breweries that never stopped smoking its own malt.

6. Brauerei Spezial Märzen: A darker, stronger and fuller-bodied beer with a deeper, more complex smoke profile.

7. Aecht Schlenkerla Lentbeer: An unfiltered, reddish-brown smoked lager from Bamberg’s historic Schlenkerla brewery, with rich malt, gentle bitterness and plenty of smoke.

Come drink more than 500 years of brewing history!

We’re heading to the Alps with Juan Jasper on Monday, July 20.

Chef Mark is taking over the kitchen with a dish inspired by each of four Alpine countries.

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🇮🇹 Italy: Spinach and cheese mezzaluna

🇦🇹 Austria: Wiener schnitzel with cucumber salad

🇨🇭 Switzerland: Herdsman macaroni

🇫🇷 France: Savoy-style mushrooms on toast with a sunny-side-up egg

Juan Jasper is known for its cozy neighborhood feel, great wine and an ever-changing menu of global classics, so this one feels right at home here.

Kitchen pops up at 5pm. Alpine wines will be flowing alongside it.

See you Monday. 🍷🏔️

Sante Adairius Rustic Ales is coming to Bock!

Join us Saturday, July 18th for a SARA tap takeover with Adair Paterno in the house.

Founded in Santa Cruz County, Sante Adairius has built a cult following for thoughtful, characterful beers rooted in Belgian tradition, barrel aging, farmhouse ales, and plenty of dry, drinkable, beautifully made things in between.

We’ll be pouring a nice spread of their styles for the day.

Come say hello, drink something special, and spend a Saturday with one of California’s best.

Pouring on Draught:

Anaïs house saison 6.5%

Indigo Impressions, blue corn lager4.4%

Animal Dance Partyhazy IPA Citra, Nelson Sauvin, Galaxy 6.8%

Tomorrow, Today unfiltered West Coast IPA Simcoe, Citra, Mosaic 7.4%

Rusty Trucks unfiltered rustic DIPA NZ Motueka, Cascade, and Nelson 8.3%

Saison Bernice Flagship stainless steel mixed fermentation saison 6.5%

Monte Verde Barrel-aged saison featuring CCOF Organic Bearss limes from Santa Cruz’s Monte Verde orchard and Rose Geranium (collaboration with Fair Isle Brewing) 6.6%

Mary Lucy Lucybelle (stainless steel saison with Brettanomyces) aged with marionberry 6.8%

Love's Armor Blend of Farmhouse Noir and barrel-aged Chavez with cherries 8.1%

The Spot joins us Tuesday, July 14, from 3–9pm.

We first met Angel from The Spot down the street at Seven Seas Coffee, where they pop up every Sunday morning, and we’re excited to have them back in the kitchen.

The Spot is a family-owned pop-up from Angel and Lauren Gonzales, serving Mexican-Asian breakfast and bar bites inspired by family meals, South San Diego flavors and Angel’s grandmother’s cooking. Their menu brings together familiar flavors with The Spot twist, built around shareable, beer-friendly food.

The Lion’s Share is taking over the kitchen with a menu that goes a little wild. Come hungry.

Duck Aguachile Negro
Duck breast, cherry, avocado mousse, salsa negra and cilantro
Served with plantain chips

Ibérico Pork Ribs
Mezcal BBQ, coleslaw and Jimmy Nardello rajas

Venison Burger
7 oz. venison and wagyu patty, Gruyère, boar bacon jam, garlic aioli and crispy shallots on a potato brioche bun
Served with wagyu tallow fries

“CheekSteak” Sando
Wagyu cheek, steak tips, peppers, mushrooms, onion, cheddar, Old Bay and chives
Served with wagyu tallow fries

Seared Ahi
Smoked watermelon, Clamato, chamoy, cucumber, jicama, peanuts, pork rinds and cilantro

Wild is the Wind is a plant based supperclub and pop-up that explores how plants can be used to evoke whimsy and nostalgia. Focusing on rustic  heartwarming cooking, Dylan O’Bosky and Cheyenne Sparrow derive inspiration from West Coast flora, storytelling, and adventure.

There Does Not Exist returns to Bock on Friday, July 3.

Founded in San Luis Obispo by former Firestone Walker brewer Max Montgomery, TDNE has earned a reputation for brewing thoughtful, beautifully balanced beers across just about every style. From crisp lagers and classic saisons to hop-forward IPAs and rich barleywines, they simply make outstanding beer.

We'll be pouring:

• Devourer of Worlds, West Coast IPA (collab with Horus)
• The Last Crossing, Saison
• Black Antler, Barleywine
• Effigy, Czech Pils (Stichfaß)
• Garver, Pils

Whether you're after something crisp, hoppy, funky, or strong, this lineup has you covered.

Food by Majorette from 4-10pm.
See you Friday!

Falafel Heights is based in North Park and serves Middle Eastern street food with falafel, shawarma, pickles, tahini, garlic sauce, harissa, and plenty of good stuff to pair with a beer.

Menu:

Loaded Fries:

• Shoestring potatoes, garlic, tahini, pickles, pickled sumac onion

Falafel Fries: $15

• Chicken Shawarma Fries: $16

• Side of Fries: $5

Wraps:

Arabic salad, lettuce, pickles, pickled cabbage, tahini, pickled sumac onions, garlic sauce

• Falafel Wrap: $15

• Chicken Shawarma Wrap: $16

Palestinian Heat Seeker: $12

Beef hot link, mango amba, harissa, pickled sumac onions, jalapeños, arugula

House-made harissa available if you want to make it spicy.

4 to 9pm. Come hungry.

Leetsy is popping up at Bock on Sunday, June 28 starting at 11am with a menu built around big, buttery biscuits, sweet jams, savory breakfast sandwiches, and biscuits & gravy.

Leetsy is a San Diego pastry project from chef Letha Gimble, known for thoughtful, nostalgic American-style desserts, pies, cakes, and pop-ups. For this one, she’s bringing the biscuit side of things to Bock, with sweet and savory options that feel pretty perfect for a lazy Sunday morning.

Come by early, grab a beer, and make a Sunday of it!

Living Häus Beer Co aims to brew clean, intentional, and curious beers in our brewery. Our menu features exploratory yet refined versions of classic and upcoming styles such as Lager, Pilsner, IPA, Pale Ales, more Pilsner, and everything in between. We strive to use unique and expressive hand selected malts and hops from the best growing regions in the world. Also, no dipshits allowed. 

Pouring:

• Jello - American IPA collab w/ Cellarmaker - 6.8% Connor, one of our oldest pals, came up from the Bay area to brew this hella tight IPA with us. Using both our hand selected lots of Simcoe, Mosaic, Amarillo, Simcoe Cryo, and Mosaic Cryo gives us one of our most aromatic beers to date. Blueberry juice, fruity pebbles, pineapple, and peach skins are abundant in this beer. California, Über alles!

• Dolores - German Pilsner - 4.8% Dolores is our beloved Häus Pilsner beer, brewed in honor of Mat’s Abuelita. This beer has a simple malt bill of Prairie Select pilsner malt which is layered with precise amounts of Tettnang and Hallertau Mittlefruh hops that give it a bright and complex aromatic profile. Our pilsner is spicy and herbaceous with a hint of citrus underneath.

• Marla - Italian Pilsner - 5.2% A blend of German and American grown pilsner and chit malts work in harmony with Spalter Select and American Krush hops hops to create a light bodied and aromatic beer. Red berry, rose petal and citrus notes are prevalent in this slightly hoppy pilsner. Reminiscent of raspberry tea!

• Agnes - Kolsch - 5.1% Pilsner and malted wheat create a light bodied beer while our favorite Kolsch yeast, German Tradition, and Calista hops provide a subtle stone fruit note to this delicate beer. Named after our pal Shelby’s Grandma. Serve in stange glasses whenever possible. 

• Mr. Mercury - Bohemian Pilsner - 4.9% We couldn’t get more traditional if we tried, and we did with this beer! This pilsner has a biscuity and bready malt profile that is balanced by the noble hop aroma of only the finest Saaz hops. A rigorous decoction process gives this beer its unique flavor profile.

• Brü - American IPA - 6.8% To celebrate our ten year old pups birthday we took the knowledge from the last few years of IPA experimentation and came up with a stellar combination of hops, malt, process and a little love. Simcoe, Simcoe Cryo, Nelson, Idaho 7, Mosaic, Mosaic Dynaboost, and Nelson Amplifire oils are carefully layered over a bed of pilsner, 2 row, and white wheat malts in this beer. White grape, blueberry, pink grapefruit, and hints of tangy Sauvignon Blanc are found in this incredibly aromatic beer.

• Jose - Noble IPA - 6.5% Last September, Mat was invited out to Germany to select European hops for the brewery with Hollingberry Hop Suppliers, which we buy all of our Lager hops from. While there, he fell in love with Arianna, a newer German grown hop variety. This noble hop has just a touch of classic floral and herbal notes, but is bursting with guava, passionfruit, and dark fruit notes. The team paired this hop with Strata and Citra for a delicious IPA with big tropical aromas and a fruit juice and mellow cannabis finish.

Join us Saturday, June 13 at 5pm for a Green Cheek tap takeover featuring nine beers from one of Southern California’s most respected breweries. Their crew will be here hanging out and enjoying a few beers with us. Plus, we’ll have food from @the.spot.sd.

On draught:

1. Bier, German-Style Helles, stichfaß pour! 5.2%

2. Good For Morale, Czech-Style Pils, 4.6%

3. Zombi Shark Fight, Italian-Style Pils, 5.2%

4. Sixes, DDH WCIPA collab with Brujos, 6.6%

5. Radiant Beauty, WCIPA, 6.7%

6. J1T Nelson, DDH hazy DIPA with 100% Nelson, 8.7%

7. Pierre’s Paloma, Paloma-style hard seltzer, 6%

8. Below the Clouds, Dry Irish-style stout on nitro, 4.2%

9. Here We Are, Belgian-style white with California oranges and coriander, 5%

Good beer. Good company. See you at the bar.

MENU

• RomBomb: Cast iron cooked fried onion burger.  Meat, cheese, bun, onions, sauce  

• Tribute: An ode to In-N-Out. Not a copycat just inspired by the flavors. Sauce, diced onion, Shredduce. 

• Tots: Crispy and seasoned with our own blend. Comes with a side of RomBomb sauce.