About This Beer
The team at Fonta Flora boiled the mash for this Doppelbock in an oak foeder. How do you boil something in a wooden vessel? The old-fashioned way!
The brewers actually collected granite rocks from a nearby quarry, heated them in a wood fire of local cherry and oak, and then dropped the glowing-hot stones into their mash of 100% locally harvested grains. Before metal mash tuns became the norm, this style of Steinbier — German for ‘stone bier’ — was common all over central Europe.
Tasting Notes
When a hot rock hits the mash, the very high temperature of the stone’s surface instantly caramelizes the sugars that it touches, resulting in a brew with massive flavors of toffee, creme brulee, and just a whisper of smoky char.
An extended cold Lagering process ensures a smooth, crisp, clean finish that you’ll want to sip all day — just watch out for that deceptive 8.1% ABV!