Doppelbock

Tier B · BJCP 9A · Lager, fermented cold, strong

ABV

7-10%

IBU

16-26

SRM

17-25 dark, 6-16 pale

Serve

50-55F

Glass

Stemmed goblet

Identify

Deep copper to dark brown with ruby glints, and brilliantly clear. A large creamy off white head. The smell is deep toasted malt with dried fruit behind it, prune or raisin, and no hop aroma at all. Pale versions exist and are gold. Full and thick, with low carbonation and no rough edge anywhere. Very malty at the front, then it dries out more than you expect. A gentle warmth arrives in your chest a few seconds after you swallow.

Place

Munich, Bavaria. Brewed by the Paulaner monks as food for Lent

Cause

The sweet liquid drained off the mash is called wort, and the amount of sugar in it decides how strong the beer can be. A Munich Helles starts at about 1.048. A Doppelbock starts at 1.072 and can run past 1.100. That is roughly half as much grain again, or more.

Confused with

Dunkles Bock, which is the same beer built smaller. Eisbock, which is stronger again. Imperial Stout, which is black, roasted, and an ale.

Numbers

A Doppelbock is a dark lager brewed to the strength of wine and built to be food. It was made to be swallowed instead of a meal, and that intention explains every number on this page. Tilt the glass slowly and watch the inside wall. A beer this strong leaves slow sticky streaks that run back down, which a 5% lager will not do.

Will you like it, Order and Try

Raisins, prunes, dates or malt loaf. Those dried fruit flavours are right at the front of this beer. Sticky toffee pudding, or the dark corner of a caramelised tray bake. Browned sugar without the burn. Dark rye bread and pumpernickel. This is the closest a drink gets to that flavour.

Pair, Judge, Myth and Remember

What does not work: fresh salad, delicate fish, and very hot chilli. The first two vanish underneath it. Chilli heat and alcohol together make the burn worse, and this is the strongest beer in the module. Clear deep brown with ruby glints and a big creamy head. Toasted malt and dried fruit on the nose, with no burnt note.