beer friend,
In this post we discovered the surprising origin of the Doppelbock style, also known as the "liquid bread" of the monks of the order of San Francisco de Paula. And that gave rise to the well-known "Paulaner Salvator"
If you wanted to know more details about this recipe so popular in the German countries, keep reading, we are going to tell you everything.
How is the Doppelblock style?
It is a stronger, more opulent and full-bodied beer than a Dunkles Bock or a Helles Bock or Maibock. It seems that the original recipe was less alcoholic than what we know today with the Salvator brand. But what is clear is that this recipe currently has a very strong alcohol content: between 7 and 10%.
There are two versions of the style: the traditional dark, whose color can range from amber to deep reddish brown; and a paler, deep golden color, with less alcohol and more dryness on the palate. But this subcategory has very little presence in the market and is more difficult to find.
In general, the foam in Doppelbocks is abundant, creamy and persistent. What goes to several is its color depending on the base style: white for the pale versions, off-white for the dark ones. Its body will go from medium-full to robust and its carbonation can be medium or medium-low.
Malt: the star ingredient
The main feature of the style is its great maltiness. Brewmaster Garrett Oliver says, “The aroma of a glass of Doppelbock evokes that of a loaf of dark bread fresh from the oven . ” Perhaps that is why it was called "liquid bread" in the Middle Ages.
Doppelbocks are the party of malts with a significant presence of Maillard products. However, in general, they should not present very toasted, burnt or roasted flavors , although we can find notes of caramel, dark honey, molasses and even sweet chocolate.
It is possible that discreet fruity hints may also appear, typical of roasted malts and Maillard reactions, which can be associated with plums or raisins. In the pale versions of the style they will be less present, but, instead, we can find light nuances of noble hops that do not appear in the dark ones, where the malts are absolute protagonists. What is certain is that the bitterness is not perceived as such, but the hops act as a balancing factor. In summary, it is the sweet flavors of the malts that dominate, although it is very important that the finish is dry to allow drinkability .
Lastly, despite their high alcohol content, they must have a slightly lukewarm character of alcohol that should never be hot.
Ingredients and processes
Its preparation coincides with that of the rest of the Bock, but increasing the malt base (we have already told you that it is the main ingredient, right?). The most commonly used are those of the Vienna and Munich families in their different variants, although a low amount of special dark malts, such as Carafa, is acceptable. In the few pale Doppelbocks we will also find Pilsen-type base malts.
Lager yeasts with a high fermentative capacity, noble hops and staggered decoction maceration are relevant, which allows for a unique, round, silky and distinctive maltiness to be achieved. Likewise, a long cold “lagerization” is what will create a harmonious flavor without the alcohol dominating the astringency.
Technical characteristics of the style
- Alcohol: 7-10%
- IBU: 16-26
- EBC Colour: 12-50 d
The Doppelbock: a style for people with patience
In summary, this beer (double Bock) requires months of fermentation. And it is "doppel" because it requires large amounts of malt. After the manufacturing process, it requires even more patience because to reach its optimal point, it is advisable to let it age in the bottle for at least one year. But the result is worth it: a super powerful and aromatic beer that is impossible to forget.