Alaskan Brewing Company

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Alaskan Troppelbock, Imperial Doppelbock

porter_style
Bock-style ales were adapted by Munich brewers from a 14th century recipe from the town of “Einbeck” and traditionally feature a toasted malt flavor, low hop bitterness and a dry, lager-like finish. Brewed to highlight flavors and aromas from specialty malts and toasted French oak, Alaskan’s Troppelbock is a much bigger, complex, and slightly sweeter take on the classic Doppelbock style.

porter_flavor
Alaskan Troppelbock is a tawny, copper-colored ale with thick, ivory lacing. Toasty, biscuit, and caramel malt notes dominate the aroma but do not overwhelm the delicate undertones of freshly hewn oak and pecan pie-like nuttiness. The flavor is similarly complex; a huge, toasted malt profile melds with subtle fig, dark fruit, milk chocolate, and vanilla notes. The mouthfeel is warming, soft, and full, with moderately low carbonation and a slightly dry finish.

porter_history
The Alaskan Brew Crew set out to create an Imperial Bock that showcases the toasted malt profile of the classic Bock style, in balance with the unique flavors of aging on toasted oak. They devoted many hours to developing the recipe on their small experimental brew system over the last year before perfecting this final release.

ingrediients
Alaskan Troppelbock is made from glacier-fed water, a blend of German and American hop varieties, premium two-row and specialty toasted malts, and aged on toasted French oak.

recommendations
Alaskan Troppelbock’s complex flavor profile provides opportunity for both complementary and contrasting pairings of all kinds. Start with an Irish sharp cheddar grilled cheese sandwich, raspberry pork tenderloin, or honey-glazed ham, add a robust spinach salad with nuts, fruit, and a crumbly, salty cheese like gorgonzola, and finish it off with a chili-chocolate bar or tiramisu.

amber_story

If you look closely at the towering peaks above our Juneau brewery, you just might see some of Southeast Alaska’s white, wooly mountain goats hopping nimbly across the imposing mountainsides. These robust and hearty animals brave the harsh cold of Alaska’s winter without the benefit of the malty, warming goodness of the new Alaskan Troppelbock (named so because it’s bigger than the classic, German Doppelbock). Here we depict three of the area’s hooved and horned residents both to honor the local wildlife and to celebrate the centuries-old brewing tradition of adorning bock-style beer labels with imagery of the goat.


 
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Brewtoids
Many years ago in England, pub frequenters had a whistle baked into the rim or handle of their ceramic cups. When they needed a refill, they used the whistle to get service, resulting in today's phrase, Wet your whistle.
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