With the recent availability of many new and stronger beers here in WV, I thought it would be a good idea to revist a blog I posted about a year ago. The recipe in blog calls for dopplebock style beer which was not available in the state last year. I can now happily tell you that there are at least two excellent dopplebock beers available at most better beer retailers; Sam Adams Dopplebock (part of their Imperial Series) and the world-class Celebrator Dopplebock from Ayinger. Both of these beers play within the parameters of this classic beer style, with intense malty flavor and smooth finish, it’s almost difficult to peg these beers to be as strong as they are. Sam Adams is really more like a triple bock, at 9.5% abv where the standard range is more like 7% to 8% for German-brewed versions. Again, both meet the essential criteria and would do well with this recipe.

I would go as far as saying that the Celebrator would be a great beer to drink with it. I feel confident that the SA beer would work as well, especially if you serve the dish with a traditional German potato dumpling or some roasted hash browns with onions; the heartier, the better.

Or.. You could turn the recipe on its head by forgoing the dopplebock braising liquid altogether and substituting Trappist Westmalle Dubbel ale instead! (I dubbel-dog dare you…)

  Click Below for the recipe:
http://thegazz.com/gblogs/beerstoyou/2008/10/15/got-bock/

This entry was posted on Monday, September 14th, 2009 at 2:41 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.