In the early 17th century, a small order of monks migrated from Italy to what is now the city of Munich. These were the Paulaner monks. During the Lenten season, the monks were mandated to maintain abstinence of all foods other than bread and water. One enterprising young monk, Brother Barnabus, reasoned that since bread contains grains, yeast and herbs it was permissible to brew a hearty, nourishing beverage to help sustain them while not violating their Lenten observance.
Being in Munich, the natural beverage of choice was a beer. Since this brew was created to observe Lent, it had to be special. So just after the celebration of Easter, Brother Barnabus started to brew his beer for consumption during the next Lenten period, 41 weeks away. The beer had to be hearty and full-bodied to stand up to the heat of summer and the cold of winter. Such a well-balanced beer would require extremely long lagering time and a new brewing process. Thus, the dopplebock (double bock) brewing style was born.
The beer was named Salvator, in honor of Our Savior, and it became a tradition. Today, Paulaner Salvator is the benchmark for double bock brewing. It is still referred to, among beer aficionados as, "Liquid Bread."
Comments
Melanoidins are my weakness
Appearance:
Light copper color; noticeably cloudy; small, tight, off white head that dissipates rather quickly leaving minimal lace on the glass
Aroma:
Sweet, caramel, raisins, no noticeable hop aroma
Flavor:
Raisins, toasty, nuttiness that carries through to the end, slight bitterness evolves in the finish
Mouthfeel:
Gives off a slight, but noticeable warming throughout; slightly coats the mouth but feels a little dry at the end; body fills the mouth for the duration
Overall Impression:
Very well balanced Dopplebock with slight warming, full body, and barely noticeable hoppiness, obvious decoction mash
Comments:
In my opinion, this is the quintessential Dopplebock, none better than Salvator