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Binding Carolus der Starke (Carolus Doppelbock)

Binding Carolus der Starke (Carolus Doppelbock)
Carolus Doppelbock, Stout, the specialty of the Binding brewery, sold for over one hundred years during the festive season. Its name comes from Carolus Magnus, the man who founded in 794, the "Franconofurt," the ford of the Franks, later to Frankfurt.
On 28 January 1902, the feast of Charlemagne, was Carolus Doppelbock first served. Today, as in the early years is adorned with a picture of Charlemagne, the label of binding double trestle. It has drawn the painter Fritz Boehle. The friend of the family brewers binding, by their generous support, had the Carolingian 1914 drawing up his horse and thus given the "Carolus" an unmistakable appearance. And so the reminiscent of Carolus Sachsenhausen hill with each bottle and the more than twelve-hundred-year history of Frankfurt.

With an original gravity of 18.5 percent and 7.5 percent alcohol by volume, he heats his friends so true. Connoisseurs appreciate his dark sparkle and love the full-bodied, malt-aromatic flavor. Who cares there already, that he ml on at least 70 calories per 100 does, and thus not really a "slimming" in the Binding beers range counts.

Carolus's from October till after Christmas in the 0.5-or 0.33-liter bottle and fresh from the tap


Binding Brauerei
Style Category Name
European-germanic Lager
German-Style Doppelbock
Style Description
Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich- style malt, more so than caramel or toffee malt character. Some elements of caramel and toffee can be evident and contribute to complexity, but the predominant malt character is an expression of toasted barley malt. Doppelbocks are full bodied and deep amber to dark brown in color. Astringency from roast malts is absent. Alcoholic strength is high, and hop rates increase with gravity. Hop bitterness and flavor should be low and hop aroma absent. Fruity esters are commonly perceived but at low to moderate levels. Diacetyl should be absent

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