Liquid bread? Bock. It's what's for lunch.
Ayinger Doppelbock: pronounce it "EYE inger". Brewed by Ayinger Privatbrauerei in the town of Aying, fifteen miles southwest of Munich, in Bavaria, Germany.
Doppelbocks ("double bocks") were probably first brewed in the 17th century by monks in Bavaria - a stronger version of bock beers that originated in Einbeck, Germany. Doppelbocks are usually rich, malty lagers; usually dark-colored; the names often end with the suffix "-ator." Ayinger Celebrator is probably little changed from the doppelbock first brewed at Ayinger in 1878; Ayinger's doppelbock was once called "Fortunator" but this global classic is called "Celebrator" around the world now.— Merchant du Vin
6.7% alcohol-by-volume (abv)
What I saw:
Dark brown (with crimson streaks).
What I tasted:
Toasted pumpernickel bread topped with a schmear of plum jam. Some baker's chocolate. Slightly sweet, nutty finish.
What you see:
The photographer, me, in his glee, had neglected to take a picture before drinking. The bartender kindly re-poured a partial for the camera. (Or was it just my scam to get some more bock, please?)
Where I 'lunched':
On draft at Lyon Hall, in Arlington (Clarendon), Virginia.
30 October 2015.