Doppelbock

As we continue our lager explorations, the next brew in our bottom-fermenting adventures is a traditional German strong lager called doppelbock. First brewed by Benedictine monks in Munich in the late 18th century, doppelbock was intended to celebrate Easter and was consumed by monks as “liquid bread” during Lent. We aged our strong lager for long months at low temperatures to get the most classic and balanced taste possible. Copper-to-amber, warming, with pleasant aromas of warm bread, soft caramel and nut nougat, with a light taste of dark dried fruits and chocolate, it is perfectly suited to celebrate Christmas holidays, and usual cold December evenings as well. Prost!