Bock beer is a strong lager, originated in the 14th century in Germany, in the town of Einbeck whence the name of the Bock.
This city is famous for its beer and its brewery more than 600 years old, one of the oldest in Germany. Originally
Bock beers were dark malts made with great contribution of color. The modern Bock can be dark, or even amber, both dark and clear.
Liquid Bread Catholic monks in Germany were those who prepared and ate Bock. During the religious period of Lent, the monks did their fasting, where they could not eat no food, but if you drink. For these occasions were prepared Bock these high density, with more nutrients and energy than most light beers, this helped to support the fasting period.
In the original version had a lower alcohol content and more sweet content, thus was considered as "liquid bread" by the monks, in this circumstance replace a meal. Doppelbock
A Double Bock. Double in density and alcohol, at rates ranging from 6 to 10%. Most are dark versions, but versions are also encuentrran or pale amber. Persistent and firm foam, much aroma and flavor of malt and touch of toasted, chocolate or fruit.
The flavor is full on without the presence of sweet malt wort, very good body.
temperature
While Lager are cooler, this full-bodied and aromatic content can be served at 9 ° C
or Pairing Combinations
Here are some ideas to enjoy this beer.
Complement: ice cream with chocolate sprinkles and nuts. I am not convinced mix beer directly on the plate but as an exception might be a popular dessert replacing Don Pedro Whisky a Doppelbock.
Dish: pork chops with sweet and sour sauce.
Contrast goat cheese or dry cottage cheese.
Recommended recommended combination or accompaniment to be enjoyed in its heyday this beer are good friends.
This BJCP says about this beer.
5 C - Dopplebock
Aroma: Very strong malta. Darker versions that have more melanoidins may have a toasted aroma. It is acceptable to a slight taste of caramel by boiling time. Virtually no hop aroma, although a slight noble hop aroma is acceptable in lighter versions. No diacetyl. It can present a moderate fruity character often described as plums or raisins (optional) in the dark versions due to reactions between malt, water and aging. A very soft chocolate-like aroma may be present in darker versions, but never roasted or burnt. You may have a moderate smell of alcohol.
Appearance: Color deep golden to dark brown. Darker versions are ruby. The storage provides good transparency. Lather, persistent and creamy. Stronger versions may have decreased retention foam.
Taste: Very sharp and malty . Darker versions that have more melanoidins, have a roasted flavor. The lighter version will have a strong malt flavor with some toasted notes melanoidins. A smooth chocolate flavor is optional in darker versions, but never to be seen as roasted or burned. Limpid
lager flavor with no diacetyl. Some fruit flavors (plum, prunes or raisins) is optional in darker versions. Invariably there will be a sensation of the alcohol content, but it should be warm, not burning or harsh. Presence of higher alcohols (fusel) must be low or zero. Little to no hop aroma (slightly higher is acceptable in pale versions). The bitterness varies from moderate to moderately low, but still allowing the malt dominates the flavor. Most versions are slightly sweet but the sweetness comes from low hopping, no incomplete fermentation. Pale versions generally have a dry finish.
Mouthfeel: Full body to mediopleno. Carbonation moderate to moderately low.
Very smooth with no harshness or astringency.
Overall impression: A full and very strong lager. A stronger version than the traditional or helles bock.
History: A Bavarian specialty first produced in Munich by the monks of San Francisco de Paula. Historical versions were less attenuated than modern interpretations, with the consequent higher sweetness and lower alcohol level. It was considered "liquid bread" by the monks. The term "doppel (double) was coined by consumers in Munich. Several doppelbocks have an ending in "ator" either as a tribute to the quintessential Salvador, or to take advantage of the popularity of this beer.
Comments: Most versions are dark and many exhibit the effects of caramelization and melanoidins, maceration product decoction, but there are excellent versions pale. These pale versions will not have the complex flavor of dark malt, and may be a little dry, hopped and bitter. While most examples are in the range quoted, can be considered that the style has no upper limit for the density, alcohol or bitterness. Any fruitiness is due to malta munich or other specialty malts, not esters produced during fermentation.
Ingredients: pilsner and vienna Malta, with some munich in pale versions, with some dark malt (Carafa or chocolate) for dark versions. Noble hops. Water hardness varies from soft to moderate in carbonates. Clear lager yeast. The decoction mashing is traditional.
Vital statistics:
IBU: 16-26
SRM: 6-25
DO: DF
1072-1112: 1016-1024
Alcohol: 7-10%
Commercial examples: Paulaner Salvador , Antares and best microbreweries.
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