Samuel Adams: Double Bock

Is it wrong that whenever I think of monks, I think of monk’s brewing beer? My short answer is no. We owe a lot to the monasteries of Europe for their efforts in understanding beer and improving the brewing process.  Their efforts and styles stand strong today.

It’s partly for this reason, I look forward to the release of Samuel Adam’s Double Bock every spring. Double bocks, or rather doppelbocks, are one of the original “big beers,” and by big, I mean alcohol content. Going back to our friends, the monks, doppelbocks were brewed as a means of sustenance during times of fasting, such as Lent. It was literally “liquid bread.” Records show monks would fast on only beer and water, and while that may seem hard to believe, it’s been replicated recently.

While it’s a little difficult for me to try my own beer fasting research, I can instead take solace with a bottle of Double Bock and hope that spring is indeed around the corner.

Samuel Adam’s Double Bock is malt forward, which explains the rather full mouthfeel. I get hints of raisins, a tinge of tart, and a slightly biscuity finish. While it is a big beer at 9.5% ABV, the alcohol is never overly present.

On a gloomy winter day, it’s a fantastic treat tip to sip, while dreaming of spring.

Samuel Adams Dobule Bock is available nationwide for a limited time. I suggest you find a relaxing chair, and try it out.

Note: My friends at Samuel Adams were kind enough to send me a bottle. As always, the thoughts, views, and tasting notes, are my own. The earliest picture I have of Double Bock is from only 2009. I say “only,” as Samuel Adams has been brewing Double Bock since 1988. Where was my camera for all of those years?