Ragnar

Doppelbock

Doppelbock, a very tough camp, which was invented and cooked by Bavarian monks to drink it on fasting in cold winters. Due to the high density, the yeast could not completely process all the sugar in this beer, and it turned out very sweet and alcoholic, so it was very nutritious. And it had a strong malty aroma and taste. Therefore, it was once called liquid bread.
We made the base traditionally according to the canons of a Bavarian specialist with a filling of five malts of different degrees of roasting.

But they decided to add to this beer, in addition to the malt component, a little wine note from the blueberries. The result is an incredible hybrid of strong beer and blueberry wine.

Dark brown color with a deep ruby hue and chic creamy foam looks incredible in a glass. The aroma of sweet berry wine is intertwined with biscuit-caramel notes. Alcohol, for all its strength, is little felt, but warms the inside nicely. At first, sour-sweet notes like wine dominate. Then a powerful malt component is added, consisting of biscuit and caramel notes. And ends with the lightest hop bitterness.

• ALC: 8.4%
• OG: 27%
• IBU: 25

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