The Dedly Blog

While I'm no fan of pilseners or lagers (with a couple exceptions), I do enjoy the heavier end of the lager spectrum, particularly the bock family.

The traditional bock is a relatively sweet, slightly strong, lightly hopped lager. The doppelbock, or double bock, is even stronger. That's what I'm reviewing today.

First up is the not quite seasonal (more like when they feel a hankering to brew it), S'muttonator from Smuttynose as part of their Big Beer series (20 oz). The body has an amber to red color with an ample, creamy head on top. My sample wasn't quite clear, but we can probably chalk that up to a chill haze. S'muttonator has a fruity aroma, which becomes more pronounced on the tongue. There's a tart raspberry flavor which complements the sweetness of the style. Hops are light and the malt provides the background. It finishes clean and sweet, a little heady but definitely not saccharin. For a beer that clocks in at 9.5% ABV you'll be surprised at how smooth and easy this is to drink.

It shouldn't come as a surprise that the next beer is the Samuel Adams Double Bock. The brewers at Boston Brewery aren't shy about trying to concoct an offering for every style. Their Double Bock is part of their Imperial series (4-packs). The body was golden amber on the pour but became redder inside the pint glass. The aroma isn't fruity like the S'muttonator and the taste is what you'd expect from the style: light hops and a solid malt foundation. But I noted that there was a clove element to it as well. A smooth, crispy finish. This too is a 9.5% ABV but you won't know it when you taste it, that'll hit you later.

If you like your doppelbocks to have a hint of fruit and a sweeter taste, go with the S'muttonator. If you prefer a drier style and clove doesn't turn you off, opt for the Samuel Adams version. The Samuel Adams will be easier to find as I've seen it on the shelves recently. It's too late for the previous batch of S'muttonator, but the brewers at Smuttynose have it scheduled for release in September. Mark your calendars.

What's up with the goats? Well, bock is the German word for "billy goat."

On a side note, I received a subcription to All About Beer magazine for Christmas. I had to laugh at what they came up with their beer reviews. They talk about "red currant jelly on rye toast", "prune and raisin puree", "hints of soy sauce" and "long, chewy rye flour and crushed raisin fade."

Huh?

When I tasted these two doppelbocks, I tried like hell to draw out similar elements, but what I wrote above was the best I could do. You could argue that I have an "uncouth palate" but I've never, ever heard anyone, anywhere talk about beer like this. Either these guys have the most discerning palates in the world or they're making this shit up.

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DED