Submitted by craigh on Mon, 12/08/2008 - 6:27pm
Brewed By:
Ayinger
Self-Defined Style:
Doppelbock Originally brewed at a monastery in northern Italy, "double bock" was quickly introduced by Bavarian brewers to compete with bock. Doppelbock names end with the suffix "-ator." Profoundly dark, rich elixir with a complex fruitiness of roasted malt and whole hop flowers. Semi-dry finish.
Best With:
Pastries and desserts, roast goose, cured ham, smoked duck, wild turkey, filet with Dijon sauce, chanterelles, Tournedos Rossini, Châteaubriand. Enjoy with a fine cigar after dinner. Serve in stemmed tumbler at 50°. User login
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Comments
Appearance: Aroma: Flavor: Mo
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Comments:
Malty and Smooth