Ayinger Winter Bock
The recipe for this beer goes right back to monastery traditions. The complex triple mash process using four types of malt gives the dark “doppelbock” its characteristic malty dominance and its close to black colour.Storage time of 16 weeks produces a pronounced, well-rounded taste. Despite a high original wort content, the sweetness that is frequently present with doppelbocks can scarcely be detected. The first taste is of mild fullness with an accompanying coffee tone, which becomes more dominant with the aftertaste.
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