8.1% ABV
26 IBU
655 Ratings
Overall Impression: A strong, rich, and very malty German lager. Richly-developed, d Show More
Overall Impression: A strong, rich, and very malty German lager. Richly-developed, deep malt flavors.
Aroma: Very strong maltiness. Significant Maillard products and some toasty aromas as well as a light caramel aroma. Virtually no hop aroma. A moderately low malt derived dark fruit character as well as a very slight chocolate-like aroma. There are no roasted or burned aromatics present. Moderate alcohol aroma is present.
Appearance: Dark brown in color with ruby highlights. Lagering provides excellent clarity. Large, creamy off-white head with impaired head retention, and displays noticeable legs due to the high alcohol content.
Flavor: Very rich and malty with significant Maillard products and often some toasty flavors. A very slight chocolate flavor is present but is not roasty or burnt. Clean lager character. A moderately low malt-derived dark fruit character is present as well. There is an impression of alcoholic strength, but this is smooth and warming rather than harsh or burning. No hop flavor. Hop bitterness is moderately low which allows malt to dominate the flavor. Fairly malty-sweet, with an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation.
Mouthfeel: Medium-full body. Moderate carbonation. Very smooth without harshness, astringency. A light alcohol warmth is noted, but it does not burn.
History: A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well-attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many commercial doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Traditionally dark brown in color; paler examples are a more recent development.
Our Ingredients: Munich, Pilsner and Vienna type malts and a small amount of Carafa. Noble hops. Clean lager yeast and water. Show Less
Aroma: Very strong maltiness. Significant Maillard products and some toasty aromas as well as a light caramel aroma. Virtually no hop aroma. A moderately low malt derived dark fruit character as well as a very slight chocolate-like aroma. There are no roasted or burned aromatics present. Moderate alcohol aroma is present.
Appearance: Dark brown in color with ruby highlights. Lagering provides excellent clarity. Large, creamy off-white head with impaired head retention, and displays noticeable legs due to the high alcohol content.
Flavor: Very rich and malty with significant Maillard products and often some toasty flavors. A very slight chocolate flavor is present but is not roasty or burnt. Clean lager character. A moderately low malt-derived dark fruit character is present as well. There is an impression of alcoholic strength, but this is smooth and warming rather than harsh or burning. No hop flavor. Hop bitterness is moderately low which allows malt to dominate the flavor. Fairly malty-sweet, with an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation.
Mouthfeel: Medium-full body. Moderate carbonation. Very smooth without harshness, astringency. A light alcohol warmth is noted, but it does not burn.
History: A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well-attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many commercial doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Traditionally dark brown in color; paler examples are a more recent development.
Our Ingredients: Munich, Pilsner and Vienna type malts and a small amount of Carafa. Noble hops. Clean lager yeast and water. Show Less
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