Subcategory A: Doppelbock

Color:
Copper to dark brown
Clarity:
Appearance should be clear. Chill haze should not be present.
Perceived Malt Aroma and Flavor:
Pronounced aromas and flavors of toasted malted barley. Some caramel and toffee character can contribute to complexity in a secondary role. Dark fruit flavors such as prune and raisin may be present. Malty sweetness is pronounced but should not be cloying. There should be no astringency from roasted malts.
Perceived Hop Aroma and Flavor:
Hop aroma is absent. Hop flavor is low.
Fermentation Characteristics:
Alcoholic strength is high. Fruity esters are commonly perceived at low to moderate levels. Diacetyl should not be present.
Body:
Full
Alcohol by Volume:
6.60%–12.00%
IBU:
17-27
SRM Color:
12-30