Dopplebocks

Tasting Notes

Dopplebock originated from the monastic brewers in Munich. Dopplebocks, literally "double-bock," are a stronger version of bock beers, with an original gravity decreed by German law to not fall below 18 degrees Plato. They are very full-bodied, light to dark brown in color, and often have a roasted-malt flavor. Bitterness levels are similar to or slightly higher than those of dunkler bock. The malty sweetness that is evident in aroma and flavor can be intense. The level of dimethyl sulfide is higher in dopplebock than dunkler bock. In Germany, dopplebocks usually have names ending with an -ator suffix, e.g., Paulaner Salvator.

Ingredients

Pale malt is the main ingredient of bocks, followed by Munich, Vienna, and roasted malt. Small amounts of crystal, dextrin, chocolate, and/or black malt are added for flavor or color. Hallertauer, Perle, Hersbrucker, and Tettnanger are the hops of choice.

Brewing Techniques

Salvator double bock is made from three malts and Hallertauer hops, and is lagered between 10 and 12 weeks. Samichlaus is brewed using double-decoction mash. Four malts are used, along with Tettnanger, Hallertauer Northern Brewer, and Hallertauer Mittelfrüh hops. Samichlaus is fermented for up to 2 weeks and then lagered for 9 to 10 months.

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