POV: You are a German monk from the Middle Ages and you are told that you have to fast for 40 days. Without food. But you will be able to drink, without limit, the beer that the monastery makes. What do you think?
Well, behind this surprising story is the origin of the Doppelbock beer style.
Origin and history of the Doppelbock style
The monks of the Monastery of San Francisco de Paula fasted the four weeks prior to the Advent festivities at Christmas, as well as the forty days of Easter Lent. During this period, when they could hardly eat solid food, they drank a particularly strong, nutritious, and malt-rich beer.
Older versions of this style had a higher sweetness level and lower alcohol level than current versions, and were considered "liquid bread" by monks.
In 1780 they began to sell this beer to the public, with the name "Santo Padre". In the 19th century it changed its name to "Salvator" or "Paulaner Salvator" when the secular Franz Zacheri bought the monastic brewery.
But some time ago consumers of this style began to know it as Doppelbock or "Double Bock" , since it was very reminiscent of the already known Bock style, but it was stronger, maltier and more alcoholic. And it is that the monks knew how to do things. This type of craft beer became so popular that other breweries created their own recipes imitating the successful "Salvator" and added the ending -ator (so as not to forget the inspiration). This is how names like Celebrator, Kulminator, Triumphator, Bajuvator, Maximator, Optimator... were born.
Doppelbock: a beer for Lent... that is brewed all year round
Tradition dictates that they are Lenten beers and, although most of them (including the original Salvator) are produced year-round today, the style has become associated with early spring as a beer to warm the body when the cold begins to set in. refer. On these dates it is possible to find special seasonal editions of some of the main Doppelbocks .
Some Doppelbock that you cannot miss (and we have on offer)
- Sevebrau 20/20 Barrel Lager Doppelbock: a doppelbock aged in oloroso barrels for 3 months, silky to the touch, without astringency, softened by the alcohol content. Its bitter and sweet flavors are very well balanced, which makes it very easy to drink and enjoy. It has a broad palate and a long aftertaste.
- Poch's El Venedor de Fum – You can't miss this smoked Doppelbock either. With a light beech wood flavor and a touch of chocolate, this recipe will surprise you. And also its 8% alcohol content, so don't forget to accompany it with something to eat.
- Yakka Yakkator Doppelbock : and to finish, a tribute to those weeks of fasting for the monks, a powerful recipe, extremely toasted, nutritious and with a sweet finish. And also with power at the alcohol level: 8.4%. Amen.
And a very original recipe with the Doppelbock style
To finish, as the subject of the monks' fast has made us a little hungry, we want to share with you a recipe that we love and whose special ingredient is a Doppelbock . Because craft beers can be consumed in many ways!
Ingredients:
- Mixed beef and pork minced meat
- 1 minced garlic
- Pepper, salt, and brown sugar in equal parts (1 teaspoon each)
- 1 splash Perrins sauce
- 1 cup of ketchup
- 1 Doppelbock beer
Mix all the ingredients and make meatballs (medium-small size). In a wide frying pan, lightly fry with a little oil until a light layer is created on the outside. Add a Doppelbock craft beer, ketchup and a splash of Perrins sauce. Simmer over low heat until the sauce is reduced by half. (This recipe is the typical one that is tastier from one day to the next). Accompany with… a very cold Doppelbock .