Ayinger Brewery Celebrator
What the brewers say
This beer’s origins in a monk’s recipe are reflected in its heartiness. Conrad Seidl describes it as: “Almost black with a very slight red tone, a festive foam and extraordinary fragrance. The first taste is of mild fullness with an accompanying coffee tone, which becomes more dominant with the aftertaste. There is very little sweetness.”
What our panel thought
Aroma: Sticky-sweet melanoidin and toffee malt is the main aroma, with some alcohol as well. Rich aromas of toast, raisins, plums, and moderate cocoa. No hop aroma.
Flavor: Crisp hop bitterness up front prepares the tongue for a full, malty body. Robust toffee, coffee, and caramel with good balancing bitterness. Alcohol thins the body, oddly increasing drinkability. Some papery and sherry-like oxidation. Not at all cloying.
Overall: A well-balanced, classic doppelbock. Slight rough edge to the finishing bitterness is the only thing keeping it from perfection. Very good showcase of malt with a nice, smooth finish. The alcoholic warmth enhances the character.
