Description

“Doppel” meaning “double,” this style is a bigger and stronger version of the lower-gravity German-style bock beers. Originally made by monks in Munich, the doppelbock beer style is very food-friendly and rich in melanoidins reminiscent of toasted bread. Color is copper to dark brown. Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt. Doppelbocks are full-bodied, and alcoholic strength is on the higher end.

Quantitative
  • SRM Color Scale
    12 - 30
  • International Bitterness Units (IBUs)
    17 - 27
  • Alcohol by Volume (ABV)
    6.6% - 7.9%
Flavor
  • Alcohol
    Mild to Noticeable
  • Hop Aroma/Flavor
    Hop aroma should be absent. Hop flavor and bitterness are low
  • Malt Aroma/Flavor
    Dominant aromas are reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee. Some elements of caramel and toffee can be evident in aroma and contribute to complexity, but the predominant malt aroma is an expression of toasted barley
  • Yeast Esters
    Prune, Plum, Grape
  • Yeast Phenols
    Not common to style
Palate
  • Body
    Soft
  • Carbonation
    Low to Medium
  • Finish Length
    Medium
  • Attenuation
    75 - 81
Ingredients
  • Hops
    German Noble
  • Malt
    Pilsner, Munich, Vienna, CaraMunich
  • Water
    Varies
  • Yeast
    Lager
Food Pairings
  • Cheese
    Strong Cheeses
  • Entrée
    Pork or Ham
  • Dessert
    German Chocolate Cake, Cookie Bar with Bacon
Appearance
  • Carbonation
    Slow to Medium Rising Bubbles
  • Clarity
    Clear
  • Color
    Copper to Dark Brown
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