- Germany
- Lager
- ABV = 7.0 – 10.0% (Elevated to high)^
- IBU = 16-26
- SRM = 6-25
A very strong, rich, and malt-forward German lager that can have both pale and dark versions. Dark versions have more richly-developed malt flavours, while pale versions are drier, hoppier and more bitter.
Pale versions can be thought of as a stronger, richer, more full-bodied Helles Bock.
Appearance:
- Colour^ = Gold to brown
- Clarity = Good
Key Aromas & Flavours:
Aroma
- Malt = High; malty rich, toasty; with deeply toasted, light caramel and possibly a slight chocolate-like aroma present in darker versions (up to a moderate level of malt-derived dark fruit character, like plums or dark grapes, is also possible in darker versions)
- Hops = None to low; floral, spicy or herbal, if present (more likely in pale versions)
- Yeast = Clean fermentation profile
- Other = Moderate alcohol aroma may be present
Flavour
- Malt = High; malty rich, bready, toasty; with deeply toasted, light caramel and possibly a slight chocolate-like flavour present in darker versions (up to a moderate level of malt-derived dark fruit character, like plums or dark grapes, is also possible in darker versions)
- Hops = None to low; floral, spicy or herbal, if present (more likely in pale versions)
- Yeast = Clean fermentation profile
- Perceived Bitterness^ = Low
- Balance = Towards the malt
Aftertaste/Finish
Fairly malty-sweet on the palate, but sweetness should not linger into the finish. (The impression of sweetness comes from low hopping rates, not from incomplete fermentation.) Pale versions generally have a drier finish.
Mouthfeel:
- Body = Full
- Carbonation = Medium
- Alcohol warmth = A light alcohol warmth may be noted, but should never burn
Characteristic Ingredients/Processes:
- Malt = Pilsner, Vienna or Munich malts; may use some darker malts for colour adjustment
- Hops = German hop varietals
- Yeast = German lager yeast
- Process = Decoction mashing is traditional
Historical Development:
A Bavarian specialty originating in Munich and first made by the monks of St. Francis of Paula by the 1700s (today known as Paulaner Brewery). Historical versions, which had higher sweetness and lower alcohol levels, were called “liquid bread” by monks and consumed during the Lenten fast.
Doppelbock means double bock. Breweries adopted beer names ending in “-ator” after a 19th century court ruling that no one but Paulaner was allowed to use the name Salvator.
Traditionally dark brown in colour; paler examples are a more recent development. The pale versions will not have the same malt richness and darker fruit flavours of the dark versions, and may be a bit drier, hoppier, and more bitter.
Commercial Examples:
Dark: Paulaner Salvator, Ayinger Celebrator; Pale: Plank Bavarian Heller Doppelbock
^Sourced from the Cicerone Certification Program’s International Certified Beer Server Syllabus (Version 5.0)
All other information is sourced from the BJCP 2021 Style Guidelines
Discovering Beer is not affiliated with or endorsed by the Cicerone® Certification Program.
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