Malt Bombs

I gotta pick up The Reverend next time I head up there. Seeing a lot of good options they have available right now, might need to go there soon

 

The only thing that could ruin doppelbocks for me is if it started trending toward pastry doppelbocks.

 

Well, sure it does -- the yeast adds a ton of flavor that affects the perception of hop and malt flavor -- unlike few other beers.

Don't forget, Weizens use a lot of barley malt that blends with all of the above -- including those unique yeast esters.

And yeah, if you "had" to categorize a Weizen between hoppy or malty, you'd have to lean toward malty. But as @SFACRKnight points out, it's really the yeast that characterizes the style (Hefe, after all. ).

 

Yikes!

I have yet to see a Pastry Doppelbock so this thought never occurred to me (before).

I did a quick review of the top rated Doppelbocks to discover at 15:

“Lickinghole Creek Craft Brewery - German Chocolate Cake - Bourbon Barrel-Aged

Bourbon Barrel German Chocolate Cake is LCCB’s first example of a barrel aged lager. Lagers ferment for longer periods of time than ales and at much colder temperatures. Bourbon Barrel German Chocolate Cake is dark in color and deliciously innovative. Brewed with German Specialty Grains and German Hops, we aged it in Kentucky Bourbon Barrels and cold conditioned it on coconut, pecans, coco nibs and vanilla.”

It would be my personal preference that the addition of flavorings does not become a "trend" for Doppelbocks but considering the aspect that craft beer drinkers continuously seem to demand 'moar' it just might be the 'next shiny new thing'!?!

Cheers!

 

OMFG -- Don't, just DON'T!

 

Actually haven't had that beer. I'll have to check it out. Thanks!

 

It's been out a while, hope you can find it -- it's worth the hunt!

 

It's not a pastry doppelbock, but Jackie O's Convex Refraction was a lovely delight of a bourbon barrel doppelbock with an exquisite malt bill. If I could do that one as a daily drinker, I would.

 

A doppelbock aged on Mallo Cups would be the balls!

 

Malty beers are what got me into craft beer and what I enjoy most. For a bit I drank way more hops but even then nothing quite hit the spot like a smooth, malty beer. It's also the type of thing that you can hand me at anytime and I'll be happy vs hops, where if I'm not in the mood it can be borderline undrinkable.

Malts can be crowd pleasers too and I shared many high ABV BA Stouts or Dopplebocks with people who don't usually like beer/craft beer and they were always a hit.

 

I concur. That beer is solid!

 

I love malty beers. Any time, any place. First or last beer of a session. Sierra Nevada Celebration and Founders Centennial are favorites. But moving past IPA’s, I love a good Brown Ale, Winter Warmer, Red Ale… I can’t recall the brewery, but not too long ago my local shop had a Bitter (brewed by an American brewery), and I had to hop on it and it was great. I’m all for more malts.

 

Go get yourself some Aventinus weizenbock. You can thank me later.

 

But he's right, the intricacies of Hefeweizen *are* difficult to map out -- Aventinus especially.

From the big yeast esters to the rich, chewy malts, to the right hit of warming alcohol -- that beer always amazes me every time I revisit. It's a big, complicated symphony of aromas and flavors.

If only I'd see it fresh more often.

(How can a beer be rated World Class and my 4.8 review still produces a +10.9 rDev? Something off there.)

 

Ipswich Oatmeal Stout anyone?

 

I love malty beers as well as IPA and other styles. I just had a Hibernation from 2020 and it was a beer I could drink every day.

Enjoy

 

This is where I've been lately. Pilsner drew me into the world of lagers since the flavors were somewhat analogous to the hoppy ales I was drinking almost exclusively at the time, but anymore if I'm looking for a pale lager I want one that showcases the malts. I picked up some 11° czech amber lager from urban roots recently and that's really been tickling my fancy. This real hip cat I know also hooked me up with some bierstadt helles and hot damn could I drink that by the liter. My favorite bar regularly stock weihenstefaner original on tap as well. Wonderful expression of the goodness of malted barely

 

In the seventies, there were many Scottish Ales, the 70s era Gosser (Maerzen), and Munich Fest beers were malty and great, maybe too malty for my palate back then. Even the 70s era Pabst Blue Ribbon was malt forward. Today not too many malty beers to choose from among traditional styles. They've been replaced by sweetened and fruited styles.