J Wilson, homebrewer and certified beer judge who is passionate about the flavors and culture of craft beer, last year fasted on beer and water for the duration of Lent.
Wilson describes himself as l a “beer geek,” and so the monastic origins of the doppelbock style of beer had long intrigued him. Doppelbock (literally “double bock”) is a stronger and usually darker version of the Bavarian Bockbier. It is exceptionally malty, with very little bitterness. Standard Doppelbocks may have as much as 7% alcohol by volume. In the strongest versions (around 10 to 13%), you can actually taste the alcohol.
According to legend, the 17th century monks of Neudeck ob der Au outside Munich, Germany, developed the rich-and-malty beer to sustain them during Lenten fasts, the traditional 46-day lead-up to Easter.
Unfiltered, the bold elixir was nicknamed “liquid bread” and is packed with carbohydrates, calories and vitamins.