BJCP 9A · Strong European Beer
Doppelbock
A strong, rich, malty Bavarian lager with toasted bread, caramel and dark fruit notes. Lots of malt and alcohol, but never cloying.
Doppelbock by the numbers
- Alcohol (ABV)
- 7.0 – 10.0%on a scale of 2.0 to 14.0
- Bitterness
- 16 – 26 IBUon a scale of 0 to 100
- Color
- 6 – 25 SRM12–49 EBCon a scale of 1 to 40
- Original gravity
- 1.072 – 1.112on a scale of 1.026 to 1.130
- Final gravity
- 1.016 – 1.024on a scale of 0.990 to 1.040
What Doppelbock is like
A strong, full-bodied lager where malt is everything: toasted bread, caramel, sometimes dark fruit. The alcohol comes across as a pleasant warmth, not a punch. Dark versions are more toasty and pale ones more bready and honeyed, but both end with a clean finish that keeps them from getting cloying.
Appearance
Deep gold to dark brown, depending on the version, with good clarity. Creamy white to tan head; it may fade faster because of the alcohol.
Aroma
Very intense malt: toasted bread and crust in the pale versions, and caramel, soft chocolate and dark fruit notes in the dark ones. Some clean alcohol, with no solvent notes and little or no hops.
Flavor
Rich, deep malt with toasted bread, caramel and sometimes plums or raisins; dark versions may show a hint of chocolate, never burnt. The bitterness is low, just enough to keep it from tasting sweet. The finish ranges from semi-sweet to moderately dry.
Mouthfeel
Medium-full to full body, silky. Moderate to moderately low carbonation and noticeable but smooth alcohol warmth.
Where Doppelbock comes from
The Paulaner monks of Munich created it as “liquid bread” for their fasts. Their Salvator inspired many Bavarian breweries, which gave their doppelbocks names ending in “-ator” as a tribute.
Ingredients
Munich and pilsner malt, with more or less Vienna and dark Munich depending on the color; dark versions may include some debittered dark malt. German noble hops for bittering only. Clean lager yeast and soft to moderate water.
Brew it yourself
How to brew Doppelbock at home
Make a good starter: you need lots of healthy lager yeast and good oxygenation. Ferment at 9-11 °C (48-52 °F), with a diacetyl rest and a long cold lagering of two months or more. The typical mistake is underpitching or fermenting too warm: it ends up sweet, with diacetyl or hot alcohols.
Food pairing
Pairs well with game, aged cheeses and nutty desserts.
Glassware: tulip glass, it concentrates the aroma and holds the head.
Classic examples
- Paulaner Salvator
- Ayinger Celebrator
- Weihenstephaner Korbinian
Frequently asked questions
How strong is Doppelbock?
Between 7.0% and 10.0% ABV, according to the BJCP 2021 Style Guidelines. That is a very high strength.
How bitter is Doppelbock?
It has 16 to 26 IBUs, a low bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Doppelbock?
Gold to dark brown: 6 to 25 SRM (12 to 49 EBC).
What food pairs well with Doppelbock?
Pairs well with game, aged cheeses and nutty desserts.
Which styles are similar?
If you like it, also try Dunkles Bock, Eisbock and Weizenbock.
If you like Doppelbock, try these
Classification and statistics: official Doppelbock guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.