Coming from the same family lineage of the rest of the Bock styles, the Doppelbock means “double bock.” A double bock is not really twice the bock.
However, the name was well received by patrons and so the name stuck, much like the Eisbock.
The first Doppelbock was brewed in Einbeck, Germanyin the 1300s. This beer was brewed with lightly kilned wheat and barley, top fermented yeast at a cool temperature.
This was brewed with a fair amount of hops and usually considered a high gravity beer.
First Wave of Change
As time went on, Muinich breweries started using only barley in their grain bill. The hop schedules also substantially changed. This was in large part due to the high carbonate water found in the region and the not so ample supply of hops.
Brewers also switched to a bottom fermenting lager yeast, as was the practice in Bavaria.
Things seemed to be going well for this beer style. The people of Munich really embraced this style and overshadowed the original imported version.
Then unexpectedly a set of unfortunate events occured. Fires in Einbeck in 1540 and in 1549, then the beginning of the 30 Years War all contributed to the downfall of this once promising beer style.
Second Wave of Change
In 1627, a group of Fransican monks from Paula,Italy settled in Neudeck, Munich. As has been well documented over the course of history, the Fransican monks are known for their fasting periods.
This basically prohibited them from consuming solid food.
Instead of feasting on food, the monks looked for beer for substance. This “liquid bread” as it was known as was a higher gravity beer with rich nutrients.
Style Profile and Characteristics of a Doppelbock
Appearance
- Gold