Doppelbock Brewed with Cinnamon
Appealing at first sight and first scent, this clear caramel colored gem emits a soft potpourri of cinnamon sticks and brown sugar, with hints of vanilla. Sweet malt flavors allow for an array of sensations ranging from toasted almonds to spiced bread to cinnamon graham crackers. The pleasant addition of cinnamon forms wonderful accents throughout that are never overwhelming, but always complementing from start to finish.
- ABV: 7.00%
- IBU: 30
- ABW: 0%
Origin StoryThe end result is a deliciously balanced beer with a tasty fun twist. As you may recall from previous emails, Spring is a time of year when we see some historically relevant beers coming back into availability. Bocks and the range of offerings provided within this style, are some of the most frequently seen seasonal varieties this time of year. Typically associated with special religious occasions, Bocks have a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting. Doppelbock or double bock is a stronger version of traditional bock that was first brewed in Munich by the Paulaner monks. Historically, doppelbock was high in alcohol and sweet, thus serving as "liquid bread" for the monks, when solid food was not permitted. Doppelbocks are full bodied and deep amber to dark brown in color. Alcoholic strength tends to be high, and can often be perceivable in the aroma and flavor. Malt sweetness is typically the more dominate characteristic for dopplebocks, with a focus towards malty toasted flavors. Hop bitterness and aroma is usually quite low or non detectable. By adding cinnamon to our version of a dopplebock, we enhance the sweet qualities expected of this style, while providing new enjoyable compliments to the existing flavors. The original Short's dopplebock recipe was created by our head of brewing productions, Tony Hansen. He had intended on brewing this beer earlier in the fall, but had to delay it's creation due to some scheduling conflicts. When the time came to plan the pub's specialty brew schedule for 2012, the dopplebock came back into the conversation as a potential candidate. This time however, it was suggested by our packaging foreman, Summer, and the head of our kegging department, Steve-O, that Tony add cinnamon to the recipe to give the beer a clever "Short's" twist. The concept evolved further into another fun discussion about taking half of the completed cinnamon dopplebock and aging it in Bourbon barrels with Medjool dates. Tony liked the sound of all their ideas and properly placed the new "Cinnamon Dopplebock" as a springtime specialty beer feature, to be exclusively showcased out of our Bellaire brew pub in 2012.
- Carbs: 22.1