In honor of this being the second Sunday Suds article released this year, I thought it would be appropriate to feature not one, but two, German doppelbocks (double bocks).
So double the bock, double the fun, but what exactly is it? Bock, which curiously translates to “billy goat”, is a strong, sturdy lager of German heritage that in some ways has the personality of its namesake. It’s bolder, richer, and usually more alcoholic than most other German style lagers. Although there are a number of varieties, dopplebock being one of them, bocks can generally be defined by a rich, malty flavor profile displaying a modest sweetness and very little bitterness and influence from hops.
Doppelbocks take all that goodness to an even greater level, with more intensity, depth, and body (and sometimes alcohol) than traditional bock beers. It’s like trading our playful billy goat for a full grown ram. These are incredibly flavorful, medium bodied brews, making them great to enjoy no matter what you’re in the mood for.
Brew #1: Weihenstephan “Korbinian” Doppelbock
What better way to start off a post about fine German doppelbock than by featuring a beer by the oldest brewery in the world. Weihenstephan has officially been producing beer in Bavaria since the year 1040. However evidence of brewing in the monastery that would later become the brewery dates back to the 700s. “Korbinian” doppelbock takes its name from the monastery’s founder, Saint Korbinian. At 7.4% alcohol and 32 IBUs (international bitterness units) this is hearty beer is not afraid to show some personality.
(Just a note: international bitterness units are a rating used in the beer world that measure the perceptible bitterness of a beer on a scale from 1-100, although some beers claim to exceed the scale. Most popular beers that people are familiar with usually rank under 20 on the scale, with the majority of popular American beers ranking closer to a max of 10-15. On the other end of the scale, many pale ales and India pale ales range from the 30s and 40s to near or above the top.)
The aroma is dense and dark, with chocolate covered cherries showing through strongly. There is a caramel tone, a faint buttery toastiness and a very subtle hint of rye bread that opens with a spin in the glass.
Sweet and dense, the palate of this brew is dominated by deep chocolate covered cherry tones and a subtle earthiness. It’s creamy and somewhat fruity, with a delicate touch of honey and caramel. There is a very faint floral tone toward the finish, which is nearly the only noticeable trace of hops found in this brew. Overall, this is a solid, dense, and creamy doppelbock that’s proves to be an excellent standard for the style.
Worth Trying. 90 points.
Brew #2: Paulaner “Salvator” Doppelbock
Our second brew also has a lengthy history and its roots in ancient monasteries. Dating back to at least 1634, an order of monks in Munich took to the art of brewing. Because beer is essentially a meal in liquid form, the monks began brewing a particularly strong beer that they could consume during lent as a substitute for food while they were fasting. The name that they gave this beer later became Salvator, loosely based on the German for “saintly father.”
Somewhat burnt and toasty on the nose, there is also a dark tone of caramel and chocolate covered coffee beans that dominates the aroma. There is a faint floral quality as well as something vaguely pastoral, reminiscent of hay bales and pastures.
A light sweetness introduces this brew to the palate, with a coffee tone showing through very clearly. It’s soft but full bodied with an impressive smoothness and a creamy foam. The palate shows a bit of bright, bitterness, but it is very nicely offset by the sweetness and subtle caramel flavors of the malt. This brew has a good amount of density, and impressive balance, and a big, but clean sensation on the palate. Nicely done.
Worth Trying. 91 points.
Please Leave a Comment:
What are your thoughts on Bock? Doppelbock? etc?
