Paulaner Salvator Doppelbock

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A beautiful expression of how history has impacted beers and brewing. This malt monster only registers enough hops to balance and smooth the strong malty flavors and aromas.


Visual: Clear, dark golden with hints of dark reds and oranges in the depths. The head is originally rough and rocky, just the way it’s supposed to be. That dissipates within about 10 minutes or so and leaves behind nice lacings on the glass with wisps of head left on the surface of the beer.


Aroma: Definitely a malt-lover’s beer. Tons of baked biscuit with hints of dark red fruits. Lightly toasted caramels, chewy breads, all the hallmarks of a beer designed to show off the malt as opposed to the hops or yeast.


Palate: The nose does not disappoint, caramels, toasty breads, all of those with hints of a medley of roasted fruits (cherries and berries mostly) on the backend. The hops are light and fluffy serving to support the malts and act as a counterpoint.


Mouthfeel: Rich, lightly chewy. As you would expect with such a malty beer this one has great mouthfeel and rolls around pleasantly on the tongue for a few seconds on drinking.


Overall: This is the original bock beer and indeed one of the oldest monastery-brewed beers still extant on the planet. Originally brewed in the early 1600’s this beer was brewed heavy and chewy, with extra calories to sustain the monks on their fasting days. Which probably came more and more often as they perfected this style. After the original monastery was closed and converted to a jail for several decades it was reopened as the Salvatorkeller, or Salvator celler in 1861. Since then this beer has been produced in several varieties and is one of the more popular beers around. It is just as advertised, filling, hearty and able to stand up to the most aggressive meals.


Pairing: Any strong fowl like roasted duck, spatchcocked chicken, seared pheasant. Also pork such as planked chops, baby backs, etc. Steaks, cured meats and strong fish are also called for, As for cheeses this will require something on the more aggressive to balance out all of that lovely malt so reach for compte and/or a livarot. Maybe even a limburger. Desserts? Sure but stick to regional favorites like German chocolate or Black Forest, maybe even dried fruits.