The last review in a series describing beers from the brewery Heller. It is the strongest beer in the offer, smoked double bock beer – Schlenkerla Doppelbock.
In previous post I presented smoked bock beer – Schlenkerla Urbock.
Today, at the end of the series, I left a double bock beer, smoked of course, which full name is: Aecht Schlenkerla Eiche Doppelbock.
The German word “eiche” means “oak” and is a reference to the method of smoking the malt used in this beer.
Beers from the brewery Heller are usually brewed with barley malt, which has been smoked by beech wood smoke.
There are two exceptions: Helles Lager, which as we know is brewed without the use of smoked malts, and its smoky flavour comes from the vats, in which are brewed other beers of Schlenkerla.
The second exception is just Doppelbock – in this case the malt is smoked by oak wood smoke. As a result, the beer is to have aromas and flavours of smoke and smoked with a slightly different profile (somewhat milder, more complex).
What is the origins of the style named bock – I wrote previously.
I mentioned Bavarian dukes – Wilhelm V and Maximilian I, those who effectively protected the local brewing industry from falling, and everything because of beer from Einbeck in Lower Saxony. When it began to displace Bavarian products, developed recipe for progenitor of a new style – Bock, which gained popularity and resisted the expansion of beer from Einbeck.
History of the rise Doppelbock associated with Minimis, that is the Order of Minims. In 1627 brought them from Italy just Maximilian I and founded the monastery in the outskirts of Munich.
Those monks had strict rules, which, for example, had to eat during the fast only liquid food. And therefore, that the climate in Bavaria is harsher than in Italy, they willingly saved by the warming and bodied duke’s beer, which, moreover, supplied them just Maximilian I.
The monks decided brew a beer themselves – they received permission from the duke and from 1629 they began to produce beverage, which was even stronger and more bodied than beer from ducal brewery. For its define began to use the name Doppelbock, which is ‘double bock beer’.
The monks brewed beer in the winter-spring period. The first barrel of the new season was opened on April 2nd, on the anniversary of death of the founder of the Order – St. Francis of Paola. Beer is called at the time Herrenbier (Beer of Lord), des heiligen Franz Öl (Beer of St. Francis) or Sankt-Vaters-Bier (Beer of the Holy Father).
150 years later the name of beer Sankt-Vaters-Bier was transformed into Salvator (Saviour), and monks’ brewery gave rise to the municipal plant Paulaner – but that’s a topic for another story.
Schlenkerla Doppelbock is beer brewed for Christmas. As the draft beer is available in the tavern Schlenkerla only during this period. More widely available as bottled, but also in a limited way.
Is stronger and more extractive than Urbock.
Just as Urbock is aged for a few months in the cellars of the brewery.
It is brewed using Hallertau Aroma hops, which together with the smoke of oak gives to beer an original, complex flavour.
Time to confront knowledge with the content of the bottle and begin tasting.
Name: AECHT SCHLENKERLA EICHE DOPPELBOCK (Smoked, 8,0% ABV, ext. 18,9%, IBU 40)
|Dark amber colour with a copper tint.
Foam light beige, quite high, with fine bubbles
– however, quickly perforates and falls, leaving a thin layer on the surface.
|Aromas of smoked bacon, smoke, burnt wood. Light notes of caramel.|
|From the first sip it feels pouring in the mouth smoked sweetness.
It is caramel-malty, and its smoked is clear, but not so intense,
as it did in the case of Märzen beer.
I also feel smoky elements, is burned wood, ash.
Bitterness is rolled back, but clear.
The finish is bitter, dry with smoky aftertaste.
Carbonation is medium towards low. Beer seems to be bodied, full but not syrupy.
Beer is drinkable. Alcohol imperceptible.
Schlenkerla Doppelbock – is excellent beer.
In flavour excel of course smoked elements, but not as strong as in Märzen. This is probably result of smoking the malt by smoke from oak, which gives rather notes of burnt wood, than smoked meats (although they are present as well). In addition, the intensity of smoked soothes the taste of caramel malt, which determines the sweet profile of beer and its bodied.
Smoky notes reminiscent of roasted wood, bonfires aroma – joining the bitterness and together create a dry, long and very pleasant finish.
In taste alcohol is not noticeable, but still the 8% we feel after drinking the contents of the bottle.
If I interested you smoked beers of Schlenkerla, but you little afraid of their strongly smoked flavour, then equip to 2-3 bottles and remember about the principle, that the second bottle tastes better than the first, and the third is even more delicious than the second 🙂
Certainly it is worth to take a look at these extremely interesting liquors.
For this I am sorry to finish a mini-series of reviews from Brauerei Heller in Bamberg.
It was really unusual, very tasty experience.