Epic Brewing Double Skull
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What the brewers say
“Originally brewed as liquid bread by fasting monks, this doppelbock is rich and filling. Crisp and delicious for the winter months.”
What our panel thought
Aroma: “Moderate toasty malt with light bread crust at first that turns into prune and pear, but also vegetal, wet bready malt, and bread pudding. Floral and spicy hops. Overally, nose is a bit muted, and a bit more malt on the nose would help set the stage for what’s to come.”
Flavor: “Roasted malt, caramel, coffee, slight chocolate. Slight floral/spicy hops. Clean lager fermentation. Noticeable, but not harsh, alcoholic warmth. Slightly sweet (but not cloying) finish that is dried out a bit by the alcohol. Some strong earthy mushroom notes add an umami richness to it.”
Overall: “Sweet and yummy. Malt complexity is somewhat lacking, but nice Munich-malt character. Low roast, some toasted bread notes, and just enough sweetness to suggest bread pudding.”
