Decapitator, barrel-aged Doppelbock

Six years ago, we began barrel-aging a German-style dark lager and ever since, it’s one of the special beers we look forward to each fall. Unlike wine, beers don’t tend to age well. However, lagerss with dark malts, such as the doppelbock, are an exception. 

Translating to “double bock,” a doppelbock is a strong, rich beer that is said to have been originally brewed by Bavarian monks to sustain themselves through their Lenten fasts. Because of its complexity and higher alcohol content, it can be aged for several months and even several years in a variety of ways.  

At Buoy, our Decapitator Barrel-aged Doppelbock is aged for eight weeks in bourbon barrels, which adds a layer of warmth and oaky smoothness to the taste of dried cherries, chocolate, and delicately sweet caramel.  

“Though we use richly flavored malts like Munich, Caramel Munich, and roast malts, the malt character is soft and subtle,” says Head Brewer Matt Jones. “The style also has a bit of a unique savoriness, and the addition of Magnum and Saaz hops give it a refreshing, drinkable quality.” 

It’s All in the Name 

When 17^th-century monks at Paulaner Brewery began brewing doppelbock, they gave it the name Sankt-Vader-Bier, which roughly translates to “Holy Father Beer.” Eventually the name morphed into “Salvator” (or “Savior” in Latin) and became one of the brewery’s most popular beers. Other brewers began brewing their own versions of the doppelbock, but with one objectionable similarity: they too called their beers Salvator.  

It wasn’t until the late 18^th century that Paulaner owners decided to trademark the name Salvator and force other breweries to stop calling their doppelbocks the same. Unhappy with the demand, breweries chose new names, but still ended them with “ator,” such as Maximator, Celebrator, or Impulsator. At Buoy, we felt it only appropriate to follow suit, which is why we chose the name Decapitator. 

The Artwork 

The German word “bock” translates to “goat” on a phonetic level, which is why Decapitator artwork of the past often featured a goat. This year, graphic designer Kevin Ames wanted to keep the theme going. 

“The concept was to create a goat but turn it into something more nautical to represent the Buoy brand,” he says. “That’s why I made it a half goat-half fish. And it’s battling an octopus.” 

Kevin also wanted to acknowledge Astoria as the place where “the unstoppable meets the unyielding,” so he chose a bold graphic style, bright colors, and a reflective background to give the artwork an illusion of water. 

This year will be Buoy’s 6^th Decapitator release and its 2^nd in a canned version. If you’re looking for something rich, roasty, and balanced to cozy up with this fall, we highly suggest trying this award-winning doppelbock. Decapitator is available on draft and in 19.2-ounce cans but in limited quantities, so don’t wait!