Augustiner Maximator
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Tasting Notes
The aroma opens with rich dark bread, toasted malt, and a faint suggestion of dried fruit — prune or raisin — with minimal hop presence. On the palate it's full-bodied and smooth, leading with melanoidin-rich malt sweetness balanced by a subtle roast edge and just enough bitterness to keep things from cloying. The body is dense without being syrupy, and the finish is long and warming, with a clean maltiness that lingers rather than fades abruptly. Alcohol is well-integrated for the strength.
About the Brewery
Augustiner-Bräu is based in Munich and is widely regarded as one of the oldest and most traditional of the city's major breweries, with roots tracing back to 1328. Unlike several of Munich's other big names, it remains independently owned, which gives it a reputation for conservatism in the best sense — consistent, unfussy brewing that hews closely to Bavarian tradition. It holds a devoted local following and is considered by many Munich residents to be the city's most authentically rooted lager brewery.
Food Pairings
Roast pork or Bavarian schweinebraten pairs naturally because the malt sweetness mirrors the caramelized crust on the meat. Aged Gouda works well since its nutty, crystalline character echoes the beer's toasty malt depth. A hearty lentil or oxtail stew finds complementary richness without either the food or beer overpowering the other. Dark rye bread with butter is a simple but effective match, amplifying the bread-crust quality already present in the glass. For dessert, a slice of gingerbread or spiced plum cake ties into the dried-fruit notes in the aroma.
Style Guide
Doppelbock is a strong German lager style originating with Munich's Paulaner monks in the 17th century, who brewed it as liquid sustenance during fasting periods. Defined by its intense malt character — dark bread, caramel, dried fruit — and a full, chewy body, it typically ranges from roughly 7% to 10% ABV with restrained hop bitterness that exists mainly to balance rather than assert itself. It sits above Märzen and Bock in strength and malt intensity, distinguishing itself from those styles by its deeper sweetness and more pronounced warming quality, while stopping short of the near-black roast character of a Dunkles Bock taken to extremes.