Doppelbock

Doppelbock is a strong lager beer that originated in Bavaria, Germany. The name means "double bock," indicating its higher alcohol content and malt intensity compared with the traditional bock. The style developed in Munich during the 17th century among monastic brewers seeking a fortified beer for Lent, with Paulaner’s Salvator often cited as the archetype.

Doppelbocks are typically 7–12% ABV and range in color from deep amber to dark brown. They are malt-forward, offering flavors of toasted bread, caramel, toffee, and dark fruit, with a restrained hop presence. The body is full and smooth, and the alcohol provides a warming finish that is relatively clean for a beer of this strength.

In production, doppelbocks use substantial malt, especially Munich malt, and are fermented with lager yeast at cool temperatures. They generally undergo extended conditioning to balance sweetness and achieve a rounded profile.

Notable examples include Paulaner Salvator, Spaten Optimator, and Ayinger Celebrator. The style is related to, but distinct from, weaker bocks, and has inspired stronger variants such as eisbock (frozen-concentrated) as well as other bocks like Weizenbock.

Serving typically in a stemmed goblet or doppelbock glass, at cooler cellar temperatures around 6–12 C, they pair well with roasted meats, strong cheeses, and hearty desserts.