The Beer of Lent Part 2: An American Dopplebock

This is part 2 of a 3 part series. You can find part 1 here.

As we get towards the end the Lenten season, I’ve finally tried the second of my three Dopplebocks. This one is Grand Teton Double Vision Dopplebock. It is an American brewery’s take on a traditional German recipe. According to their website, Grand Teton wanted to highlight their local water and ingredients. It of course uses local 2-row and other local specialty grains. instead of continental Malt. Although, they do use German Munich. Even their hops are American versions of traditional German hops.

If you took a Hallertau Mittelfruh and tried to grow it in Idaho, it would not taste like one grown in Germany. Like grapes, hops have terrier, so their aroma and flavor comes both from the variety of hop used and the  it is grown. The liberty hops are a descendant of Hallertau mixed with another hop variety. This hop, when grown in the US, produces an aroma and flavor similar to a Hallertau grown in Germany.

The mouthfeel is slightly smaller than the Asam. There is medium carbonation. It has a dark brown-black color with an off white head. Very drinkable despite the high alcohol content.

It smelled like malt and leather. The taste follows the aroma with malt and leather. It is not as sweet as the Asam, and lacks any of the dark fruit flavors. There is also a bit of bitterness. As it warms you definitely get good alcohol warming.

Sommeliers will tell you that one of the flavors of a good Shiraz will be leather (earthy, tobacco, and wood are some others). Shiraz being my favorite wine style, I’ve had a few in my day. I’ve never got as good of a leather flavor as in this. You get upfront leather, but not in a bad way. This is my favorite Dopplebock.

The Beer of Lent Part 1: Traditional Doppelbock

The Lenten Season in the Christian Calendar is suppose to be a time of fasting and self denial. Despite this, some wiley renaissance monks were able to convince the Pope that during lent they should be able to drink as much of a delicious, malty, and very sweet beer that they came up with. A beer nutritious enough to live off of.

This beer style doesn’t seem to very widespread in my area. Most places I looked didn’t have any in the style, and the one big liquor store I found didn’t even have the original Paulenor Salvator anymore. I ended up with Weltenburger Kloster Asam Bock as well as 2 other slightly less traditional versions I’ll talk about in Parts 2 and 3 of this series.

The Aroma was very malty and earthy. I would also say that there was a musky and even leathery flavor to it. Very intriguing.  I don’t smell leather in a lot of beers. I’ve heard leather tasting descriptions of Shiraz Wine, but this is more leathery than any Shiraz I have ever had.  Upon tasting it you immediately notice the sweetness. It has some dark fruit and raisin flavor, with a bit of candy sugar. In that aspect it very much reminds me of some dark Belgian beers. When it warms a bit, you get some coffee and a bit of bitterness. There is no hop flavors as expected. Some people claim there is a smokey flavor, but I don’t get that at all.  It has a big mouthfeel, like a milkshake. This is the true liquid bread. It is a rich black color, with a white head.

This is an exceptionally delicious beer, and it is very drinkable. You could definitely live off of this for 40 days.

You can find part 2, an American Dopplebock, here.