Doppelbock or double bock is a stronger version of traditional bock that was first brewed in Munich by the Paulaner Friars, a Franciscan order founded by St. Francis of Paula.[3] Historically, doppelbock was high in alcohol and sweet, thus serving as “liquid bread” for the Friars during times of fasting, when solid food was not permitted. Today, doppelbock is still strong—ranging from 7%–12% or more by volume. It isn’t clear, with color ranging from dark gold, for the paler version, to dark brown with ruby highlights for darker version. It has a large, creamy, persistent head (although head retention may be impaired by alcohol in the stronger versions). The aroma is intensely malty, with some toasty notes, and possibly some alcohol presence as well; darker versions may have a chocolate-like or fruity aroma. The flavor is very rich and malty, with toasty notes and noticeable alcoholic strength, and little or no detectable hops (16–26 IBUs). Paler versions may have a drier finish.

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