Hey guys! I just tried my first Dopple Bock, "Ayinger Celebrator Doppelbock", and I must say it was Delicious! It was very malty, had a pleasant sweet taste to it, all in all, just plain yummy!
I did some reading on the style, and apparently all Bock's are laggered, what I was wondering is, how much is laggering really contributing to such a big malty sweet beer? It seems like all the intense flavors from the malt would really just completely over bear the taste difference from it being laggerd vs not laggered.
I guess if one was to make a dopple bock with an ale yeast you would end up with something like "German-Russian Imperial Stout" .
Can anyone provide some insight on this here?
Thanks!
I did some reading on the style, and apparently all Bock's are laggered, what I was wondering is, how much is laggering really contributing to such a big malty sweet beer? It seems like all the intense flavors from the malt would really just completely over bear the taste difference from it being laggerd vs not laggered.
I guess if one was to make a dopple bock with an ale yeast you would end up with something like "German-Russian Imperial Stout" .
Can anyone provide some insight on this here?
Thanks!