Doppelbock

This recipe from Josh Weikert’s Make Your Best series leans into Munich malt for a rich yet smooth foundation, for a doppelbock that drinks much more easily than its strength.

Weizenbock is so dangerously easy to drink, but the brewing process behind a great weizenbock is surprisingly complicated. It may be worth the trouble, since its potential for easygoing mass appeal remains largely untapped.

Brewed once per year at Urban Chestnut’s brewery in Wolnzach, in the heart of Bavaria’s hop-growing Hallertau region, here is a homebrew-scale recipe for the strong, malty, mahogany-colored beer named for the town’s 8th-century founder.

For advice on brewing a great doppelbock, we turned to an experienced Bavarian brewer: Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis and the Hallertau.

The best doppelbocks eschew excessive sweetness and embrace balance—despite offering deep malt complexity and festive, brain-tickling strength. Here are five we love.

Monkish hospitality and devotion gave way to modern commercialism over a few centuries, but this Bavarian product that evolved along the way still has the power to nourish and amaze.

In this 48-minute video, Eurisko Beer Co. Founder and German-trained brewer Zac Harris covers the fundamentals of German-style brewing, how it differs from brewing in the U.S., and offers specific style examples to help you make better beer.

These recipes accompany the Eurisko Beer Co. video on 'Fundamentals of German-Style Beers.'

Lagers can be every bit as intense as ales. Let's explore the world of intense lagers and discusses both style and production characteristics that will have you dazzling your friends’ palates in no time.