9. Strong European Beer

요약

• 9A(Doppelbock) 수도사들의 액체빵. doppel=double이란 뜻으로 둔켈복, 헬레스복보다 당연히 셈 
• 9B(Eisbock) 도펠복을 얼려 분리한 아이스복. 고약 느낌.    
• 9C(Baltic Porter) 발틱 국가에서 영국의 임페리얼 스타우트를 보고 만든 로컬 임페리얼 스타우트. 임페리얼 스타우트에서 로스티 캐릭터를 빼고 부드럽고 덜 세게 만듬. 슈바르츠비어보단 로스티하고 포터보다는 세고+건과일 캐릭터가 있음   

9A. Doppelbock

Aroma

• malt aroma: very strong
• hop aroma: virtually no

Appearance

• deep gold~dark brown
• good clarity
• large, creamy, persistent head

Flavor

• malt flavor: very rich and malty, should never be perceived as roasty or burnt
• hop flavor: little to no
• hop bitterness: moderate to moderate low
• clean lager character
• alcohol should be warming and smooth rather than harsh or burning

Mouthfeel

• medium-full to full body
• moderate to moderate-low carbonation

Style comparison

• w/ Dunkles bock or Helles bock: a stronger, richer, more full-bodied

Comment and History

this style can be considered to have no upper limit for gravity, alcohol and bitterness. a Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well-attenuated than modern interpretations.(liquid bread for monks)

9B. Eisbock

Aroma

• malt aroma: dominated by a balance of rich, intense malt&definite alcohol  
• hop aroma: no
• alcohol aromas should not be harsh and solventy

Appearance

• deep copper~dark brown
• good clarity
• moderate to poor head retention

Flavor

• malt flavor: rich, sweet malt balanced by a significant alcohol 
• hop flavor: no
• hop bitterness: just offsets the malt sweetness 
• the alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance

Mouthfeel

• full to very-full body
• low carbonation

Style comparison

• w/ Doppelbock: not simply stronger, some doppelbock>eisbock
• w/ Wheatwine: not as thick, rich and sweet as wheatwines

History

a traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content

9C. Baltic Porter

Aroma

• malt aroma: rich malty sweetness, but never burnt 
• hop aroma: no
• complex alcohol and ester profile of moderate strength
• no sourness
• very smooth 

Appearance

• dark reddish copper~opaque dark brown(not black)

Flavor

• malt: rich malty sweetness, a complex blend of deep malt, dried fruit esters, and alcohol 
• hop: none to medium-low  
• hop bitterness: medium-low to medium  

Mouthfeel

• quite full body and smooth, well-aged alcohol warmth
• medium to medium-high carbonation

Style comparison

• w/ Imperial stout: much less roasted, smoother, less alcohol 
• w/ stout: lacks the roasty character of stout
• w/ schwarzbier: more roasted-but-not-burnt 
• w/ porter: fruity, higher alcohol   

Comments and History

may also described as an Imperial porter today, although heavily roasted or hopped versions are not appropriate for this style. traditional beer from countries bordering the Baltic Sea, developed indigenously after high-gravity export brown or imperial stouts from England.