Step into the extraordinary world of high-gravity specialty craft beer with an incredible new release... The post The Bruery ...

This morning brings your first look at Frostanator, a new 2026 release from Heavy Seas... The post Heavy Seas Working on Frostanator Doppelbock Bottles appeared first on My BeerBuzz.

We are about midway through Lent, the pre-Easter time of fasting, reflection and repentance, so it’s appropriate that I make a confession: For years, I had maintained that doppelbocks, a dark and ...

Forbes contributors publish independent expert analyses and insights. Tony Sachs is an NY-based writer covering spirits, cocktails and bars. I must confess, I’m not a big beer drinker. I’m not even ...

A funny story about German doppelbock beer: It was originally Paulaner monks who migrated to Munich from Italy who brewed this strong, ultra-malty beverage as a food substitute for their Lenten ...

HUNTSVILLE, Alabama-- The homemade contraption used to smoke the malt that went into Smoked Dopplebock, the final installment of the Liberation Series of local beers, is "a big, ugly thing," says ...

Welcome back to FTW’s Beverage of the Week series. Here, we mostly chronicle and review beers, but happily expand that scope to any beverage that pairs well with sports. Yes, even cookie dough whiskey ...

If you’ve read my Beer and Metal posts on Metropolitan’s Afterburner Oktoberfest or Zwickel Flywheel lager, you already know how I feel about this brewery. I recommend Metropolitan to all my friends ...

When was the last time you had a good Bock beer? Or better yet, how about Doppelbock? Few beers ignite the kind of excitement in the real beer and lager fans this time of year like a “double” Bock.

Why are local versions of classic German beer styles so often disappointing? There are a lot of reasons, but one of the most basic is the equipment. Most American craft breweries are outfitted with ...

When a bar as highly respected as Brauhaus Schmitz emails an announcement prefaced with, “This is a pretty huge release for us,” even we jaded food journos tend to stop midway to our delete buttons to ...