German extra-strong bottom-fermenting beer, tawny or dark brown. Around 7.5 by volume or stronger. Southern specialty, seasonal to March and April. Names usually end in -ator.

In German, döppel means double, but that does not mean a döppelbock is double the strength of a normal bock. They were originally brewed by monks who wanted a full-bodied, strong, "liquid" bread to drink during their lenten fast. Complimentary foods include pastries and desserts, smoked duck and cured ham. Serve at (50 degrees F).