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Rich, dark german lager loaded with toasty sweet grain notes and a spicy finish
Knock Knock is a rich, sweet, German lager layered with flavor. Rich dried fruit tones with toffee and spice tones. Traditional brewing methods yield massive melanoidin character with a pillowy light tan head. This brew is dark brown with crimson highlights and a clean finish and is one of our favorite styles to have around.
Doppelbocks have a long history in Germany that starts in the city of Einbeck and ends with the beer we know today in Munich. Developed by the Paulaner monks to help them survive their Lenten fasting, the Salvator Doppelbock was the original “liquid bread” and is still being brewed today. Our version is a little different, but still true to style with big flavor, and a clean finish.
Since you may not be fasting for lent like the monks used to, we wanted to make sure you still had some delicious pairing ideas for your dinner menus. For cheese courses, try this beer out with French Abondance. With its fruity and nutty character, it will match up beautifully with the dried fruit and sometimes almond-like sweetness of this brew. For your main course, try out a roasted, herb-crusted pork chop with a side of your choice. If you’re feeling adventurous, try braising the pork chop with a bit of the doppelbock. For Desserts, you can’t go wrong with german chocolate cake.
Very rich and malty. Darker versions will have significant Maillard products and often some toasty flavors. Lighter versions will have a strong malt flavor with some Maillard products and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager character. A moderately low malt-derived dark fruit character is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly malty-sweet but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.