Vital Statistics
From the brewer
We started this recipe with the malty yet dry balance of a classic German doppelbock, stretched just past the limits of tradition at 9% ABV. The grist is laden with pale and Munich-style malts, and layered with a gentle helping of beechwood-smoked malt. We then gave it a long, slow fermentation with a clean German lager yeast. During the extended lagering period, we aged this beer on American oak spirals to extract lactones and other flavor elements from the wood.
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Crisp, caramel, sweet, significant roast bitterness. The smoke is an undertone, but a nice one. This isn’t a campfire.