Double buck, is a sturhigher version of the usual buck beer and can have alcohol content from 7 to over 10%.
Traditionally, the freshly brewed beer always goes on sale on 19 March each year. This in honor of the patron saint who watched over the Paulaner monks, who are said to be the first to brew an early version of lager beer. A dou
ble goat has malty and full-bodied taste with some sweetness. Common aromas are crackers, freshly baked crispbread, fruit loaf and syrup. The color is often yellowish brown to dark brown. The beskan is clear to tangible, but no major hop aroma in aroma in aroma and taste usually does not exist.
At the end of the 18th century, at the Neudeck ob der Au monastery in Munich, a "liquid bread" was brewed to facilitate the fasting period. It was considered not only useful and satiating, but also that the liquid purified the body and mind – thus most of the grain was used for beer brewing rather than flour and bre
ad. The monks named the beer "salvator" which is Latin for savior. Whether one was referring to Jesus the Savior or whether the beer saved the monks from the tribulations with Lent does not tell the story. Today, many double-goats are named something that ends in "-ator" just in honor of the first double-buck beer.