“Legend has it that Doppel Bock was first made by monks as a hearty, full-bodied drink to be consumed in the tough fasting period. This ‘Bonator’ is brewed at the monastery at Weissenohe in the most traditional, painstaking way, using the best ingredients. It is named for Bonifatius, a missionary who came to the monastery long after brewing began in 1050 A.D.”

Glassware: Stein.

Appearance: Pours an attractive deep amber with a really soft ruby tint. It forms a big and frothy three finger head which slowly reduces. Thick blotchy lace clings to the glass as it ebbs.

Aroma: Instantly reminds us of a traditional English ESB with its sweet and chewy malt profile and old world hops. Once it settles the Bock qualities become more prevalent; toffee, caramel, carob, dark fruits such as prunes/dates, blood plum, figs and red grapes. Certainly a hint of toastiness in there alongside nuanced wheat grains, freshly sliced apple/pear, coconut oil and dried leaves.

Flavour: Upfront it’s toasty and uber sweet…we feel it needs a bit of a counterbalance already…like a more perceptible hop bitterness or roast to take the edge off the syrupy sweetness. Some earthiness peeking through but it’s futile. It only doubles down further as the rich syrupy caramel, toffee, dark fruits and Christmas cake surges into a toasty, sweet and sugary finish.

Mouthfeel: Super smooth, gelatinous and chewy. Medium-full body. The 8% ABV is extremely well concealed.

Overall: Even though this hails from a highly respected and ancient brewery it missed the mark. It’s just too syrupy and unbalanced for our liking. It’s rare for us not to like a traditional beer like this but yeah, not doing it for us.