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Guide to Doppelbock — Examples Recipe Glassware & Tasting
What is a Doppelbock?
Doppelbock is a traditional German lager style known for its full body, rich malt character, and higher alcohol content. Born in monastery breweries, doppelbocks are malt-forward with notes of caramel, toffee, roasted bread, dark fruit and sometimes chocolate. They are lagered for an extended period to smooth and round their profile.
Commercial examples
- Paulaner Salvator — one of the originals: malty, biscuity and warming.
- Ayinger Celebrator — richly malted dunkel doppelbock with dark fruit and chocolate notes.
- Weihenstephaner Korbinian — elegant, complex, smooth finish and pronounced Munich malt character.
- Weltenburger Kloster AsamBock — toffee and toasted malt flavors.
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Doppelbock Dunkel: what's the difference?
"Dunkel" means dark. A Doppelbock Dunkel emphasizes darker specialty malts for deeper color and added flavors — toasted bread, caramel, dark chocolate, dried fruit. Same rich malt backbone, but the aroma and flavor profile moves toward roasty and caramel while remaining smooth and not overly bitter.
About Ayinger Celebrator
Arguably the most famous contemporary doppelbock: dark, complex and remarkably balanced. Rich caramel and toffee meld with dark fruit and a touch of roast. Often used as a reference for depth and aging potential of a well-made doppelbock.
Homebrew recipe overview (20 L)
- Grain bill: 40–60% Pilsner/pale lager malt; 20–40% Munich malt; specialty malts (Melanoidin, Caramunich, small amounts Pale Chocolate or Crystal).
- Hops: low to moderate bitterness — German varieties (Perle, Hallertau) to balance, not dominate.
- Yeast: classic German lager yeast, clean fermentation profile.
- Fermentation: 8–12°C, diacetyl rest, then extended lagering (weeks to months).
- Target: OG 1.080–1.120; FG 1.018–1.025; ABV 7–12%.
Glassware
- Tulip glass: narrows at the top to trap and enhance aromas.
- Goblet or chalice: wide bowl for aroma and dignified presentation — classic for strong malty beers.
Tasting & food pairings
- Serve at 8–12°C to let malt complexity shine.
- Roasted meats, game, aged cheeses (Gouda, aged cheddar), spiced sausages.
- Desserts with caramel, toffee, or dark fruit.
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