German Beer & Brewing Terms

Doppelbock (literally "double bock") is a stronger and usually darker version of the Bavarian Bockbier. It is exceptionally malty, with very little bitterness. Standard Doppelbocks may have as much as 7% alcohol by volume.

Adding unyeasted wort to the beer during the initial state of fermentation

After it is cooked, it is again returned to the mash tub where it warms the remainder of the mash. This is repeated three times in the Triple-Mash-Process.

Transferring fermented beer to storage

Inline screening (filtering) during transfer of beer to storage. Ostensibly to catch remaining yeast in suspension