BEER SPEAK @ Life Cafe 983

Beer as bread...
Andy, Beverage Manager in Bushwick Brooklyn


In the early 14th century, stuck with colder temperatures in Germany, monks were forced to use lagering yeast (activates @ colder temperatures) rather than the ale yeasts (activates warmer) that were more popular in milder regions of Europe. Lagers are generally light, mild flavored beers. During fasting however, monks decided they needed to throw more malts in the beer to add additional nutritional value. This was the invention of the bock style that is growing in popularity. If that wasn't strong enough, even more malts were pitched and thus... the dopplebock, or double bock. Monks would use these beers in place of bread during Lent and other such Roman Catholic holidays that require fasting.

Sprecher Dopple Bock

Glendale, Wisconsin

(8% ABV)

Beer from Wisconsin? Is it PBR? NO! Although the founder of Sprecher, Randal Sprecher, was in fact a brewing supervisor for Pabst Brewing, he is not making Pabst here. Since it's founding in 1985, Sprecher has been on the forefront of reviving the lost arts and old world brewing processes. My personal favorite is the Dopple Bock. A little sweetness is added to this malt monster from the use of roasted dark malts. After brewing, the beer is put into cold storage for 6 months. If properly stored, it can be aged for years, calming the sweetness and adding body. Wonderfully complex either way.