Paulaner Salvator Doppelbock

Bavaria — Reinheitsgebot, Germany

The world's original Doppelbock — first brewed by Franciscan monks at the Paulaner monastery in 1634 as 'liquid bread' for Lent fasting. Dark amber; rich malt, dark bread, caramel, dried fruit, chocolate, and warming alcohol (7.9% ABV). The 'Salvator' name became the template for all German Doppelbock (-ator suffix). Brewed under Reinheitsgebot (water, hops, malt, yeast only). The benchmark for the style and one of Bavaria's most historically significant beers.

Pairing intelligence

• main: Paulaner Salvator bridges the Schweinsbraten glaze; braising the pork in the beer and serving it alongside creates unity
• casual: Paulaner Salvator and Leberkäse is Munich's defining Doppelbock pairing; the strong lager for the hearty Bavarian snack
• main: Salvator's malt richness bridges the Schweinshaxe; a Doppelbock tradition since the monks of Saint Francis de Paula brewed it
• main: Bavaria's most iconic pairing: Doppelbock and Schweinshaxe. Paulaner Salvator's malt richness and caramel sweetness cut through the pork's fat and salt while the sauerkraut's acidity provides the contrast. The most Bavarian dining experience possible.
• cheese: Salvator's malt sweetness bridges the aged Allgäu Emmental; a Munich strong lager for the Bavarian Alpine cheese tradition
• casual: Salvator Doppelbock's richness bridges the bread dumpling and ham; a Starkbier tradition for the Bavarian bread heritage
• dessert: Salvator's caramel malt bridges the Bavarian cream; a classic Munich Starkbier season dessert pairing