Ingredients: Munich and CaraAroma malts, Oak chips; Spring water; Hallertauer Magnum hops; WLP833 yeast. OG 20 Plato; ABV 8%
We have yet to find a description that beats Ray Daniel´s… “Doppelbock has unique origins in monastic brewing. (…) The beer, dubbed Salvatore, or “the Savior” by the monks was an extrastrong brew intended to sustain them during the fasts of Advent and Lent. During these periods the monks were forbidden solid food, and so the beer was literally their ´liquid bread´”.
Ray Daniels (2000). Designing Great Beers – The Ultimate Guide to Brewing Classic Beer Styles, Brewers Publications