Doppelbock
Kulshan Brewing Company in Bellingham, Washington, United States 🇺🇸
Bock - Doppelbock Regular|
Score
6.93
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Doppelbock is a glorious and nourishing beer. A variety of German malts impart rich bready notes, along with accents of caramel, light coffee, and dried dark stone fruit. Smooth and drinkable, with light boozy heat and a slightly sweet finish, this beer is an ideal companion for these chilly and short winter days. Featuring bready malt notes and accents of toffee, figs & chocolate.
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7.1/10
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Appearance 7
Aroma 7
Flavor 7
Texture 7
Overall 7.5
Can from Tavour: pours dark amber with off white head. Aroma is dark fruit, light caramel. Pretty simple, but generally solid beer.
Tried
from Can
on 19 Apr 2026
at 03:06
7.4/10
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Appearance 8
Aroma 7
Flavor 7
Texture 9
Overall 7
Can. Pours clear mahogany, medium beige head, decent lacing. Aroma is roast, bocky, chocolate, hint of charred wood, burnt caramel. Flavor is medidum sweet, light plus bitter. Medium body.
Tried
from Can
on 13 Mar 2026
at 23:58
6.8/10
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Appearance 6
Aroma 6
Flavor 7.5
Texture 6
Overall 7.5
Can from Tavour. Pours clear, dark and ruddy with a moderate creamy tan head. Aroma of darkish toffee and dark fruit. Med body. Malty and not dry. Somewhat bitter. Flavor is the aroma and the dark fruit is fig/date not raisin.
Tried
from Can
from Tavour
on 10 Mar 2026
at 00:44
7.1/10
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Appearance 6
Aroma 7
Flavor 7.5
Texture 7
Overall 7.5
12oz can from Tavour. Dark, clear brown pour, shirt lived off-white foamy head. Light roasty aroma, sweet, burnt toast. Taste is malty and sweet, toasty, nutty with a mild mouth coating effect. Brown sugar notes.
Tried
from Can
on 02 Mar 2026
at 05:23
7/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 8
Overall 7
On tap at Kulshan K2, pours a clear copper with a small beige head. Aroma brings out toasted malt, toasted nuts and bready caramel malt. Flavour is quite nutty, with toasted bready caramel, toasted nuts and German lager yeast. Nice use of the lager yeast, with a very caramel malty finish. Very good.
Tried
from Draft
on 09 Feb 2018
at 17:55