A stronger version of traditional bock that was first brewed in Munich by the Paulaner Friars.

Historically, doppelbock was high in alcohol and sweet, thus serving as 'liquid bread' for the friars during times of fasting. Today, doppelbock is still strong - ranging from 7%–12% or more by volume. It is clear, with colour ranging from dark gold, for the paler version, to dark brown with ruby highlights for the darker version. It has a large, creamy, persistent head (although head retention may be impaired by alcohol in the stronger versions). The aroma is intensely malty, with some toasty notes, and possibly some alcohol presence as well; darker versions may have a chocolate-like or fruity aroma. The flavour is very rich and malty, with toasty notes and noticeable alcoholic strength, and little or no detectable hops. Paler versions may have a drier finish.