Brooklyn Doppelbock

In German, Munich is “Munchen”, or “place of the monks.” While Belgium is now better known for monastic brewing, many of Germany’s great breweries have monastic origins. During the forty days of Lent leading up to Easter, the monks fasted, allowing themselves no solid food. They developed doppelbock, a beer style solid enough to get them through their fasting period. Names for German doppelbocks always use the suffix “-ator”, so we’ve followed suit. Brooklynator Doppelbock is brewed in the classic style, often referred to as “liquid bread.” It’s brewed from 100% German malts and hops and fermented cold with a Bavarian lager yeast. It has a bready, toffee-like aroma, crisp, moderate bitterness, a silky slightly sweet center and a long bready finish. The monks fasted, but you don’t have to. Brooklynator Doppelbock is great with pork dishes, venison, duck, sausages, earthy beans, mushrooms, and full-flavored cheeses.