Doppelbock is not typically considered a wheat beer. While it is true that some Doppelbocks can contain a small percentage of wheat in their grain bill, the majority of the malt used in brewing this style is barley. Wheat beers, on the other hand, are made primarily with wheat malt.
Doppelbock is a strong, full-bodied beer that originated in Germany, specifically in the city of Munich. It has a rich history that dates back centuries, with its roots in the brewing traditions of the Paulaner monks. These monks brewed this style of beer as a source of sustenance during the fasting periods of Lent.
The main characteristic of Doppelbock is its maltiness. It is brewed using a large amount of Munich malt, which gives the beer its deep amber color and rich, malty flavor. This maltiness is complemented by a subtle hop bitterness, resulting in a well-balanced beer.
The use of wheat in Doppelbock brewing is not common, but it can be found in some variations of the style. Wheat can contribute to a lighter, smoother mouthfeel and a slightly different flavor profile compared to barley. However, it is important to note that the presence of wheat in a Doppelbock is not typical or required for the style.
It is worth mentioning that there are other styles of beer that do incorporate a significant amount of wheat in their recipes, such as Hefeweizen and Witbier. These wheat beers have their own distinct characteristics and are different from Doppelbock in terms of flavor, aroma, and overall brewing process.
To sum up, while there may be Doppelbocks that contain wheat, it is not a defining characteristic of the style. Doppelbock is primarily brewed with barley malt, resulting in a rich, malty beer that is distinct from traditional wheat beers.