We only serve this dark, chestnut brown Doppelbock between November and the end of January. The complex three-mash process, the use of four types of malt and a storage time of 16 weeks ensure the rounded, full-bodied, malt-dominant taste. Despite a high original wort content, the sweetness that is often heavy in Doppelbocks is hardly noticeable. The initial taste is mildly full with an accompanying coffee tone that dominates the aftertaste. A true taste experience for winter evenings with candlelight and a fireplace!
