Fans of fine wines appreciate rum from Jamaica because of its fine aroma. The diverse flavor nuances arise from the rum being stored in wooden barrels for many years. The rule of thumb applies: the longer the maturation, the more aromatic the rum. But in this process, not only does the fine drink gain in taste, the wooden barrel also gains its share of aroma.
For some time now, breweries have been taking advantage of this effect and using the oak barrels of rum, bourbon, wine and whiskey to refine their beers.
The Kundmüller brewery from Weiher also uses the highly aromatic wooden barrels to mature their beers. A special specialty among their barrel-aged beers is their Doppelbock, which was stored in Jamaican rum barrels. Over a period of ten years, the barrels gained their unique character, which they now pass on to the beer.
The Doppelbock with a rum kick flows into the glass in a wonderfully rich amber color and is crowned by a white, airy foam. The bock presents itself as delicately spicy on the nose: noble vanilla meets freshly ground nutmeg. The initial taste reveals a voluminous body with full-bodied aromas. Pleasantly sweet notes of creamy caramel and cocoa caress the palate, a touch of wood and the delicate spice of vanilla and nutmeg round off the aromatic play. In the finish, the hops mix with us and give the malt-intensive bock a fine bitterness.
Weiherer BierWater, barley malt, hops, yeast
