Our doppelbock (German for
“double bock”) celebrates the style originally developed by medieval monks. Living by the strict rules of their order, monks were regularly
required to castigate themselves by periodic bouts of fasting, when next-to-no solid food was allowed to pass their lips. The longest and most
taxing of these periods of culinary abstinence was, of course, Lent—the 46 days between Ash Wednesday and Easter Sunday. Because the monks believed that liquids not only cleansed the body but also the soul, they would make plenty of “liquid bread” instead of solid bread from their grain and then drink it in copious quantities... the more, the holier.
This might be the most unique barrel aged lager you will find. Brewed like a barley wine but fermented as a lager then aged on fresh wet Buffalo Trace barrels for 5 months.
Big Malty and warming for these cold winter nights.
Since we brew beer in the Bavarian tradition at Bayern (which means Bavaria in German) our list of beer styles would not be complete without our most recent addition: Face Plant Do...