It may not be surprising that Brent Hernandez, owner of Redlight Redlight at Craft Brewer, finds it interesting when he hears someone giving up on beer for Lent. But that’s probably not for reasons you think.
Certainly, Catholics have long practiced the tradition of refraining from chocolate, coffee and everything about social media during this season’s reflection and renewal. Even beer.
However, it is Lenten’s story that Doppelbock’s creation legend exists.
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More than four centuries ago, as the story continued, a Poner Monk (in some versions, a monk) settled in Bavaria and led a lifestyle where, like men do, was all lending by virtually anyone’s standards. Almost all the abstinence belonged to them. How much abstinence will they become as Easter approach?
Poehler brewed beer, as did the monks. The beer was tastier than boiling water and provided a little nutrition. They also sold a few. However, in this story, the saints are trying to level up the Lenten game, creating a very strong, rich and rich beer that can be maintained only during the period of fasting. The slogans that are said to have emerged from this effort are:
Flüssiges Bricht Das tightens Nicht.
The liquid does not break quickly.
In the best version of this debate history, the monks did nothing but this magically tasty drink for 40 days.
This beer was doppelbok.
And why does Hernandez laugh at those who abstain from this period?
“I’m thinking, that’s literally the opposite of what you should do.”
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Other historians (arguably too few) have uncovered this story, but note that there is a truth. It was Paulaner who made this tasty brewery, and while it is the story of one of Germany’s most famous breweries, the sweet doppelbok, they say, enjoyed the monks and townspeople that became an annual tradition.
“These beers are usually brewed in festival-type circumstances,” says Garrett Ward, co-owner and head brewer of Sideward Brewing in Orlando’s Milk District. “I thought it was a fitting style to celebrate six years.”
On March 28th, Ward and his team tap on the carburetor, the first doppelbok.
“The Doppelbok is dark and full of bodies,” he explains. “They are part of the lager family, and while they are generally lighter, more familiar and easier to drink, they are big and fun, like Oktoberfest style brewing.”
Of course, this beer, and other bocks such as the wheat-based Weisenbok, dark and roasted Dunkilbok, especially the lightweight Hoppia My Bock (aka Helles Bock), are associated with the spring.
In fact, Malt Rosenbock from Ivan Ho Park Lager House won the German-style Bock category bronze at Florida’s Best Beer Competition in Tampa.
“It’s a dark style beer, but there’s still a lot of fruit,” says owner Glenn Crosson. “And because of the yeast, there’s a sweet, malty backbone…but it still drinks something simple and light, like a lager.”
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The traditional taste of Doppelbock shows the Munich malt used in the brewing, according to Redlight’s Hernandez.
“They can give the beer a strong, bread-like flavor and have a rich caramel note,” he explains. “(The Monks) are very labor-intensive and because most of our system is not set up in this way, we brew it using decoction mashing, which is not often done in the US.”
When Redlight did its own Doppelbock, they did it the old fashioned way anyway.
“It made it even more labor intensive,” Hernandez said with a laugh. And that’s why they abstained this year, like the monks.
“But we always have some from other breweries,” he says.
Currently, it includes a vintage Rauch-ur Bock, a powerful, full-bodied (this) smoked beer.
The sideword carburetor, despite its quirky nature in labor and name, respects the original that the monk called salbutter, the Latin word for “savior.”
It has been a tradition for many Bock names to end with “Ator” for years since.
“We ruined it a little, but we got the ‘TOR’ part,” Ward says. That team will be available in the draft, and on Saturday in a four-pack of canned food (along with barrel aged releases and first-ever wines, California Merlot).
Doppelbock’s fun seasonality can be exciting for the team and hopefully for guests too.
“It’s a bit off the norm,” he says. “A great change in pace. And, yeah, it’s like a slice of cake for celebrations, to enjoy the sun and spring.”
Do you want to reach out to me? Find me on Facebook, Twitter, Instagram @Amydroo or the Osfoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com. Join Let’s Eat, Orlando Facebook Group for more foodie fun.
If you’re going
Ivanhoe Park Lager House: Orlando at 23 N. Orange Blossom Trail, 407-286-0644; instagram.com/ivanhoeparklagerhouse
Redlight Redlight: Corrine Drive, 2810 Orlando, 407-893-9832; instagram.com/redlightredlight
Lateral Brewing: 210 N. Bumby Ave., Orlando; 406-866-2195; sidewardbrewing.com
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