What Our Panel Thought
Aroma: Sticky-sweet melanoidin and toffee malt is the main aroma, with some alcohol as well. Rich aromas of toast, raisins, plums, and moderate cocoa. No hop aroma.
Flavor: Crisp hop bitterness up front prepares the tongue for a full, malty body. Robust toffee, coffee, and caramel with good balancing bitterness. Alcohol thins the body, oddly increasing drinkability. Some papery and sherry-like oxidation. Not at all cloying.
Overall: A well-balanced, classic doppelbock. Slight rough edge to the finishing bitterness is the only thing keeping it from perfection. Very good showcase of malt with a nice, smooth finish. The alcoholic warmth enhances the character.
What the Brewers Say
This beer’s origins in a monk’s recipe are reflected in its heartiness. Conrad Seidl describes it as: “Almost black with a very slight red tone, a festive foam and extraordinary fragrance. The first taste is of mild fullness with an accompanying coffee tone, which becomes more dominant with the aftertaste. There is very little sweetness.”
