Doppelbocks were first brewed by monks in southern Germany to nourish the monastery during the fasting calendars of Advent and Lent. This “liquid bread” used vast amounts of grain to produce a heavy beer with plenty of flavor and plenty of alcohol.

The first doppelbock packaged and sold to the public was Paulaner’s Salvator (“savior”). Partially out of respect, and partially in jest, most other commercial examples of doppelbock –especially German varieties– have names ending with “–ator.” I felt obliged to do the same.