Doppel Bock 2005March 1, 2005 Davis, CA
Sudwerk Brewing Co.
This doppelbock is brewed with a double mash process where only the first worts of each mask are collected in the 60 barrel kettle for boil. (The second worts are sent to a smaller kettle and are boiled separately to produce a dunkel.) The grain bill requires two mashes, with pale grains divided almost evenly between Munich and pale two-row malts, crystal and caramel malts, and chocolate malt. The beer is hopped with Hallertau Perle, Hallertau Heresbrucker, and Tettnang hops.
Alcohol (wt.): 6.3
Alcohol (vol.): 8.0
Is this really an American beer? It reeks of Germanic richness. Start with the great color: a splendid, deep and brilliant mahogany. This delicious brew passes by its oddly ordinary nose to a really fine palate; a beer so rich and malty that one can barely restrain oneself. The malt factor projects a mellow “toffee” effect. Thinking about the fine taste of this beer brings one to salivate for more, even while swallowing what is in the mouth! I like this beer.
- Fred Eckhardt
It pours a beautiful deep red with brown highlights, like an old Burgundy. The head is thick and creamy. The nose shows toasty malts with a hint of roast. The palate is an elegant balance between malt sweetness and robust hopping on a full-bodied frame. A bit of roast shows through into the finish. This beer doesn’t taste German at all: it has none of that toffee flavor of German malt, and it’s quite hoppy. That said, it is a masterful piece of work. Put it up against some good barbecue.
- Garrett Oliver
Extraordinarily big, deep aroma, reminiscent of toasted nuts and orange oil. Creamy café-au-lait head. Attractive mahogany color. Slippery-smooth body. Syrupy and spicy, with a slight quinine astringency. Powerful flavors. Dark sambuca with darker chocolate biscotti. Warming alcohol kicks in quickly—and stays. A good example of a doppelbock, from one of the best lager-brewers in the U.S. A warmer for winter, or early spring.
- Michael Jackson
Fred Eckhardt lives, writes about and drinks beer in Portland, OR. He is the author of The Essentials of Beer and Sake (USA).
Internationally recognized brewer and expert on traditional beer, Garrett Oliver is the brewmaster of the Brooklyn Brewery and the author of The Brewmaster's Table.
Author of Ultimate Beer, the Simon & Schuster Guide to Beer and numerous other works on drinks, Jackson has created legions of converts to fine beer.
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