Blog : Food Media

Imbibing Deeply of Doppelbocks

Doppelbocks, created by German monks to act as “liquid bread” to help them survive the 46-day fast for Lent, are celebrated in this month’s edition of Imbibe (the article is not available online, sorry). The favorites, out of a seven-bottle array tasted, were Ayinger Celebrator Doppelbock and Weihenstephaner Korbinian. Spaten Optimator gets the shaft—if you’ve ever tried the stuff, that seems criminally short-sighted. There may be no better beverage in the world to suck down while eating a bratwurst with hot mustard.

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Posted on Friday, February 20th, 2009 by James Norton in Food Media | 1 Comment
More like this: celebrator, doppelbock, imbibe, spaten optimator, weihenstephaner korbinian, Wine and Drinks

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Comments

1. German beers are chancy. If you don’t get a fresh copy, they can really suffer. After they are bottled in the Fatherland, they’re sent to the US via container ship. They can sit on the dock in a metal box for weeks if not months. Once they get to the US, the importer then ships them to the distributor. Not all US distributors have climate controlled warehouses (at lease not in NC where I live and drink), so they can go through another cycle of heating and cooling. All this leads to degradation of the compounds in the beer. Not the final straw is that most of these beers don’t carry freshness dating, so that the only real way to tell if a beer is last year’s batch is to see how much dust is on the bottle.

   I love Aventinus a Wheat Dopplebock from G. Schneider & Sohn

   Tom from Raleigh

   February 21, 2009 at 5:35 pm