The brewers of Legend are proud to bring you this year’s version of our traditional late winter/early spring seasonal beer Doppelbock. This is a strong German style lager brewed in January and aged 2 months.
The term “liquid bread” likely refers to this style of beer, as it traces it’s origins to German monks who made strong, full bodied brews to be consumed in place of solid food during Lent. It is documented that four out of five monks surveyed preferred this warming alcoholic elixer to the likes of protein shakes or sports drinks based on it’s social lubrication qualities and staying power.
Malt flavors shine in a Doppelbock, and hops take the back seat here. Our 2008 version makes use of Vienna and dark Munich malts as the base, also incorporating Cara-Munich, Aromatic, and Chocolate malts for a hefty, toasty beer in flavor and aroma.
Hops are used only for a counter to the malt sweetness. We used Tettenang hops for bitterness and Hallertau for flavor. Nor aroma hops were added. This beer was fermented on a Southern German Lager yeast, which is richer in flavor and aroma than our house lager yeast. We also used this wonderful yeast for a single batch of Maibock, available late this spring…more to come on that.
Expect a deep mahogany color, a rich malty aroma, and a complex flavor that truly celebrates malted barley and it’s various forms. Look for plenty of biscuity and bready flavors, accented by caramelized sweetness, finishing smooth and mellow with hints of chocolate.
Legend Doppelbock is available on draft and in 22 oz. bottles now through mid-spring.
– Original Gravity: 19 Balling, Final Gravity 4 Balling
– Alcohol: 8% by volume
– 24 International Bittering Units (low hop bitterness and aroma)