Lenten Fasting

During the 17th and 18th century, Monks relied on beer to fulfill basic needs. Beer was more than a pleasant drink; it was an important source of potable water and nutrients. Followers of St. Francis of Paula (hence, the Paulaner line of monks and the Paulaner brewery, which brews Salvator) came to Munich from Italy help maintain Catholicism in Bavaria. The calendar played an important part in daily monastic life, dictating what was brewed. Twice annually Paulaners fasted for extended periods: the four weeks of Advent preceding Christmas, and the forty days of Lent leading up to Easter.

During these fasts, no solid food was allowed. However, liquids were not restricted, including beer. The often repeated nickname “liquid bread” was literally true in this case; as the Monks worked hard to brew the most nutritious beer they could for these times.

Double Bocks, or, Doppelbocks are huge beers with enough malt packed in them to consider them a meal in its self. Generally having a very full-bodied flavor and darker than other bocks with a higher level of alcohol also. The range in color from dark amber to nearly black. Dark versions may have slight chocolate or roasted characters

Ayiner means that the brewery comes from the town of Aying in Germany. Most doppelbocks, especially the true German doppelbocks usually end in "tor"; hence, SalvaTOR, CelebraTOR, etc. So from the brewery in Aying, Germany, we are treated with the finest of doppelbocks, Celebrator:

This brown bottle comes with a plastic trinket goat tied around the neck (goats were associated with bock beers, not Satanism). No freshness date on the bottle, not to worry though as this brew has a longer shelf life that normal beers due to the sugar and the higher alcohol content.

Appearance: Dark and intense, a deep mahogany, with a big, frothy, tan head that lays on top andliterally sticks around as long as the beer is there. Huge, thick, Guinness-like lacing

Scent: Molasses and faint caramel mix with a dark bready, toasty aroma. Slight spicy alcohol, with a barely-detectable herbal hop aroma. It ends with a chocolaty note.

Taste: Huge chewy malt of molasses and toasted bread with a smooth milk-chocolate finish. Spicy alcohol warms the tongue. Not too dry at all. There are tons of residual sugars, lingering dark sugars (like a brown sugar) and fading grain in the end.

Mouthfeel: Incredibly smooth and creamy. Light carbonation lends to a smooth teture. Chewy; syrupy.

OIverall: This is the mother of all Doppelbocks. This is what a doppelbock should strive to be. This is what that shit from Michelob (Amber Bock) wishes it was, but it's not even the same family. This beer is why monks were so happy. Trust me: I'd forego food too if I got to drink this for 40 days straight.