Impostor Lagers

Troegenator is indeed lagered. I was having a casual conversation with a sales rep once and mentioned my fondness for troegenator and he complained about how it ties up the tanks and takes longer to brew then their ales. I thought it was amusing.

How about Baltic porters? I wouldn't describe them as crystal clear.

edit: and Celebrator dopplebock is much darker than Troegenator dopplebock.

 

Wait...what??? Who refers to this as a maibock?

 

The brewer:

 

Doppelbocks are often fruit-forward, eh Jack?

P.S. OP: Lakefront brews "Holiday Spice", a lager based roughly on the doppelbock style and which is 9.5%.

 

Celebrator is dark amber/purple/almost black, but isn't it 100% clear? As in not hazy and can be seen through (albeit barely because it's so dark)?

Sounds like I need to experiment ... Salvatore, I'm sure, is clear. Super dark, yes, but not hazy like a hefeweizen.

More beer soon!

 

Is there a difference in temperature when brewing a doppelbock versus something like a marzen or dortmunder?

 

Jon, I personally would not explicitly state “fruit forward”. I have noticed some fruit type flavors like prune or plum in darker versions but I would not say they were “forward” in this regard.

Cheers!

Jack

 

No, I do not think that

 

They are all crystal clear in terms of haze- the darker ones will show it if held up to a light. You definitely need to experiment, though . Get some Spaten Optimator while you're at it, it seems to be better than Salvator these days.

It probably comes from the malt- the last time I took notes I got 'toasty, nutty, dark caramel'. Maybe it's that nutty quality without the dark fruits that is throwing you off. I thought it was quite good for an American brewery, myself, but still missing that special something that the German ones have.

 

The first few cases of Korbinian I bought in 2003 had a bit of dankness goin' on, to be truthful.

 

Dopplebocks pair well with kertauferknudles (sic) and grieseknuckeral (sic) soup. and schnitzel. Pardon my German. Yes, I butchered it.

 

After some lagerring time, you can get dark fruit notes from the malt. Look at the BJCP guidelines. Try a Korbinian.

 

If you want one free of fusels you ferment colder.

 

Back then, who's to say how old they were- it could have just been coagulating proteins at that point.

Geez, it really wasn't all that long ago, either, but in some ways it seems like a lifetime ago. Things really have progressed across the board in terms of beer freshness since then- if anything, that should be the #1 impact of the 'craft beer revolution' in this country.

 

My post was mainly tongue-in-cheek joke between Jack and I. I have read the Beer Geek Certification Program guidelines.
And though I ain't nearly as old as you, I been drankin' Korbinian for a while, boyo...

 

Most likely was protein dropout.

We didn't get it from a direct (importer-to-master wholesaler) but from a knock-on. Coulda been years old, but held up.

 

I have said many times that Troegenator could be just like "the rest" with a little more dark malt making them just like every other Dopplebock in the game. They aren't though and I am laughing at your OP that you question the quality based on the price of a six pack. Get a grip bro.

 

BRO! He is a 2011 to your very-accomplished 2009, so cut him some slack, willya?

(Says some skinny IrishJew somewhere in Surlyville, U.S.A. Never you mind where. I gots my 211 and about to bUST!)