This lager beer comes from southern Germany, a stronger version of traditional bock first brewed in Munich by the Paulaner Friars, a Franciscan order founded by St. Francis of Paula. Historically, doppelbock was high in alcohol and sweet, serving as “liquid bread” for the Friars during times of fasting, when solid food was not permitted. The name might come from the town of Einbeck or from the German word “bock,” meaning a male deer or goat.

There are several kinds of bock beers, including:

Traditional bock beer; a paler, more hopped version generally made for spring festivals

Maibock; also known as helles bock or heller bock, is a helles lager lighter in color and with more hop presence

Eisbock; a much stronger version made by partially freezing the beer and removing the ice that forms

Dopplebocks; like the Bayern Bakken Bock on tap in the Bier Hall

Dopplebocks typically have malty and nutty flavors and low hops (which affect bitterness). Depending on the specific beer, you’ll get notes of caramel, nut, coffee, or even some fruit. They can range in color from light amber to dark brown, and often have a higher alcohol content than regular beers at 6.3% to 7.2%.

As you might expect with a German beer of this style, dopplebocks go very well with a hearty meal. Try a glass with Rindfleisch und Rotkraut stew, any of the brats, the Ruben pizza, or any meal that has enough flavor to stand up to the assertiveness of the beer.

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