In today’s craft beer spotlight, curious drinkers want to know, “Do you dabble in doppelbocks?” It’s a brew style that was purportedly given to us centuries ago by Paulaner monks. They were active during the 1600s, when European brew masters were bound by the Bavarian Purity Requirement. Although originally consumed around the Easter holidays, it’s a style now enjoyed year round.
Craft beer drinkers who’ve previously imbibed a tulip glass full or two will likely recognize its sensuous, clear, copper color and toasted barley aroma. The malts used to make doppelbocks will generally vary depending on the brewer. However, they tend to be of German origin. The same may be said for the yeast and hops.
Consequently, the brews generally lack in carbonation and bitterness, which makes them perfect for pairing with desserts, meats or cheeses. As such, they tend to be very popular wherever food is also served. However, don’t let that little detail keep you from downing a glass without a plate of food at your side. They are full-bodied enough to stand up on their own.
Just keep in mind that drinkers who decide to dabble in doppelbocks may also expect their beverages of choice to have soft bodies, medium finishes and a hefty dose of alcohol. So having one too many on an empty stomach may knock teetotalers for a real loop. With that said, we generally suggest that microbrew tour patrons eat a little something before knocking back several dopplebocks.
Where can one find an excellent dopplebock in Denver for their money? Aah, now that’s a question that our dopplebock-loving tour guides can answer with ease. There are many great German bocks available in the Mile High City. To find out exactly where they are and how to get one’s curious hands on one, please contact us today.