Doppelbock
Term from the Brauwerkstatt brewing glossary, category “Beer styles”.
Explanation
Very strong, mostly dark lager from Bavaria. In the 17th century the Paulaner monks in Munich brewed it as nourishing “liquid bread” for Lent and called it “Salvator”. That is why many doppelbocks still end in “-ator”. Flavour: lots of malt, bread crust, caramel and dark fruit, little bitterness. Typical: 7–10% ABV, at least 18 °P original gravity.
Test your knowledge
What was doppelbock originally?
- A Christmas beer
- The festival beer for Oktoberfest
- The monks’ Lenten beer
Show answer
Correct: The monks’ Lenten beer. Liquid food was allowed during Lent. The Paulaner monks in Munich brewed a particularly strong beer for it.
Why did monks brew particularly strong beers during Lent?
- Because of the cold
- For Oktoberfest
- Liquid food was allowed during the fast
Show answer
Correct: Liquid food was allowed during the fast. The doppelbock of the Paulaner monks in Munich goes back to this tradition.
Why do many doppelbocks end in “-ator”?
- After the “Salvator” of Munich’s Paulaner monks
- Because it is Latin for “strong”
- Because they mature in an “ator” cask
Show answer
Correct: After the “Salvator” of Munich’s Paulaner monks. The Paulaner monks called their doppelbock “Salvator”. Many breweries adopted the ending, for example Celebrator, Optimator or Triumphator.