Samuel Adams Imperial Double Bock

Brewed by Boston Beer Company
Style: Doppelbock
Boston, Massachusetts USA

Rich sweet malt syrup aroma. Very rich dark copper brown with a rich off white head. Rich thick texture, almost cough syrup like. Soft carbonation, hot alcohol heat and some barrel aged notes. A touch cardboardy but boarders on sickly sweet.

Rich dark cider color; Medium to heavy body creamy body; Aroma of malt, dry fruit & spice; Flavor of roasted sweet malt, caramel and chocolate/toffee; Texture is syrup like; The alcohol is very well hidden; Overall, it’s not as complex as some German dopplebocks I’ve had - but this is very good.

Cedar-colored lager, white head with some longevity. Deep malt flavor, aromas mostly of malt with a touch of caramel and toffee. Pretty good dopplebock. Not too complex, but well made.

Bottle ( 12oz ). Clear reddish amber with a large fizzy-foamy tan head (3+). Pretty solid aroma - light peat, alcohol, dry nutty cocoa and figs. Taste is a little syrupy - raisin, fig, mild alcohol, chocolate toffee sweetness - sticky, thick mouthfeel, finishes sweet and dry, could use a little more carbonation, but some moderate dry herbal bitterness in the finish balances it out fairly well.

Clear copper color with a tan head. estery sweet dark raison bread aromas. Medium body with light carbonation. Decent malty sweet bread, raisony earthy yeasty flavors. Nice.

Big sweet malt aroma with a dark leather brown color. Dried fruit flavor like raisins. Its almost like drinking fresh raisin bread. Overall this is a nice sipping beer for the fall weather.

True to the style but more yeasty and less sweet. A tasty doppel but I will stick to Spaten’s offering because it is just as easy to find and also cheaper. I do love these yummy brews with a high abv.

Pours a gorgeous dark cola brown with an ever so slight reddish hue. Nose is fruity, hoppy, and very alcoholic. You can really smell the ethanol in this. The head is a creamy beige. It doesn’t last the duration, but it almost does. The head contributes to the nose as the aroma changes as the head dies down. This is a significant characteristic of the malt and yeast strains used in this. Thick & malty on the palate. The heavy alcohol content creates a warming sensation after the swallow. But you know what? (and I never thought I’d say this) this has too much alcohol in it. It should be toned down to 7 or 8 percent. The amount it has in it leaves to much of an ethanol aftertaste and a bit of burn. A lesser amount would still give the warming effect without the overpower alcohol taste. That’s the only criticism I have for this otherwise wonderful bock!!