The Doppelbock has one of the richest histories for a style of beer. Dating back to the 15th century, it all started in Europe's first brewing epicenter: Einbeck (located in the northern region of Saxony). Brewers from Einbeck were regarded as the elite brewers of their time for their rigorous quality control. In 1540, they travelled to Munich to educate brewers on how to produce a high-quality, stable product. As the Thirty Years War destroyed Einbeck, the city and its brewers passed the torch of that quality control, technique, and the title of Europe's finest beer to the brewers and city of Munich. Monks here would then develop the style we know today as Doppelbock. Flash forward to 1802, here in Brookeville. Thomas Moore (who wed Mary Brooke, the granddaughter of the founder of Brookeville) received a patent for what he called the 'refrigerator'. His original design was a wooden box with rabbit fur on the exterior and ice sandwiched between the wood and a tin lining. He created this so he could transport butter from Brookeville to Washington D.C. (as he worked closely with the upper echelon) without it melting. Refrigeration would be revolutionized due to this invention. It enabled breweries at the time to keep beer cold in places where it was not possible before.
For this beer, we developed the recipe by digging back in our old homebrewing logs. We decided on a 50-50 malt bill of German Vienna and Munich malts, mashed with some of our on-site, farm-grown Nugget hops, maxing out the mash tun again with over 1,000 lbs of grain! When transferring to the kettle, we 'tricked' the level sensor and began boiling the wort before the kettle was full. This created what's known as a Maillard reaction, lending some caramelization of the malt sugars, and accentuating the bready notes of the beer. Coming in at 7% ABV, this beer is complex, aromatic, and a decidedly tasty blood-warmer. Considered a much under-appreciated style of German lager, this doppelbock has notes of bread and is rich with a German malt profile.