Strong, malty lagers; doppelbock was brewed by monks as 'liquid bread' during Lent fasting.
History
Bock came from Einbeck in Lower Saxony in the 1300s. Bavarian brewers in Munich later copied it. Paulaner monks created Doppelbock as liquid bread to get through Lent fasts, naming it 'Salvator'.
Why it exists
The rich, malty strong beer was meant to feed fasting monks.
Ingredients
- Munich and Vienna malts
- Hops
- Lager yeast
- Water
How it's made
- Dark malts are mashed with a decoction method
- Boiled with few hops
- Fermented cold
- Lagered for 2-3 months
- Bottled at 6-10%
how to enjoy it
Serve & enjoy
Cellar-cool.
For readers of legal drinking age. Please drink responsibly.
Ratings & notes
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