Booze factor: Subtly strong like a German masseuse (6.3-7.2%)
How's it taste: In the best examples of the style, a malty nose leads right into a richly malty flavor on the palate with toasty hints of dark fruit and caramel and an oh-so-subtly sweet, clean finish.
What you should know: An OG dark lager that's been popular since the Middle Ages, "bock" means "ram" in German, which is why you'll often see goats on the artwork. As a bonus, now you don't have to learn German to buy beer!
What you should eat with it: It's no secret that bocks are right at home with BBQ (especially simple stuff not soaked in sweet sauce), but don't be afraid to wash down rich stuff like chana masala or Cajun food with them, either.
Prime examples: Einbecker Ur-Bock Dunkel, La Trappe Bockbier, Jack's Abby Lashes Lager
Booze factor: Medium-strong to strong like Dolph Lundgren (7-10%)
How's it taste: Doppelbock is the pumped-up version of dunkles bock: richer, maltier, and toastier. They've got dark fruit, molasses, and caramel notes, plus more palpable alcohol and barely there hops.
What you should know: In one of beer history’s favorite anecdotes, doppelbock was invented by monks who needed a hefty liquid to sustain them through their Lenten fasting. An American journalist even recreated the experience a few years back, which takes the idea of a liquid lunch to an entirely new level. If you're ever in doubt, the suffix "-ator" in a beer's name is also a hint that you're dealing with a doppelbock.
What you should eat with it: Basically anything. Try it with pre-dinner cheese plates (the butterier, the better) or cheeseburgers. Or make like a monk and live exclusively on the stuff. Actually, maybe get that cheeseburger.
Prime examples: Ayinger Celebrator, Weihenstephaner Korbinian, Paulaner Salvator, Tröegs Troegenator, Ballast Point Navigator, Surly One