Serve in a goblet at 9-12 °C
What it tastes like
Doppelbock was first brewed by the Paulaner monks in Munich, who needed something nourishing to get through the Lenten fast. Their beer, later sold as Salvator, set the pattern, and many doppelbocks since have taken names ending in -ator as a nod to it. Despite the name, it is not double the strength of a bock. It is simply a bigger, richer version.
The flavour is dense malt: dark bread, toffee, dried fruit such as raisin and plum, and in darker versions a touch of chocolate without any harsh roast. Hops play a supporting role. A long, cold lagering smooths the beer so the alcohol feels warm and gentle rather than hot. Paler versions exist, closer to gold than brown, but most are deep amber to dark brown. A good doppelbock is sweet in the mouth yet finishes clean enough to invite another sip.
Style profile
- Look
- Deep gold to very dark brown with ruby highlights, clear, with a dense tan head that holds well.
- Aroma and flavour
- Rich bread crust, toffee and dried fruit, with light chocolate in darker versions. Little hop aroma and no burnt or roast notes.
- Mouthfeel
- Full, smooth and chewy body, moderate to low carbonation, with a warming finish that stays clean.
- Ingredients
- Munich and Vienna malts, often with some caramel or a little dark malt for colour, German noble hops, and a lager yeast given a long cold maturation.
In India
Doppelbock is a winter beer, and in India that mostly means the north between November and February. Its strength helps it travel better than a light lager, but heat still turns the malt stale and sherry-like, so buy from a cold shelf. Brewpubs pour it as a seasonal or collaboration rather than a regular tap. A small glass after dinner in Delhi or Chandigarh is where it shines.
At the Indian table
Food pairings contributed by Anuradha Rao
- NihariThe slow-cooked meat and spice match the beer's weight, and its sweetness tempers the heat.
- Dal makhaniCreamy, smoky lentils and dark bread malt are a natural, comforting match.
- Kalimpong cheeseThe cheese's tang and nutty rind play off the beer's caramel and dried fruit.
- Gur sandeshDate-palm jaggery and the beer's toffee and raisin echo each other.
Brewed in India
- Holy Smokes (smoked doppelbock), Mannheim Craft Brewery and Fort City Brewing source
Want the long read? Bock and doppelbock