Blonde Doppelbock A deep golden color leads one to an extremely flavorful, yet very drinkable beer of great character. Treat this malt monster with respect! Available March and April. Award Winner: 1996 Beverage Testing Institute World Beer Championships (85 - Silver) 1997 Beverage Testing Institute World Beer Championships (91 - Gold) 1998 Beverage Testing Institute World Beer Championships (97 - PLATINUM) 2001 Beverage Testing Institute World Beer Championships (96 - Platinum) 2002 World Beer Cup (Gold) 2003 North American Brewers Association (Bronze) 2004 North American Brewers Association (Gold) 2004 USBTC Grand Champion in the catagory of Bock/Doppelbock 2005 Beverage Testing Institute World Beer Championships (96 - Platinum) 2006 World Beer Cup (Bronze) 2007 Beverage Testing Institute World Beer Championships (98 - Platinum) 2008 North American Brewers Association (Silver) 2009 North American Brewers Association (Bronze)

Recipes:

Capital Brewery Blonde Doppelbock Cheesecake

Crust

• 8 oz. graham cracker crumbs
• 1/2 oz. cocoa
• 3 oz. butter

Press into base of 12” pan.

Filling

• 1 lb. 14 oz. cream cheese
• 1 1/2 C sugar
• 1 T vanilla
• 1 bottle Capital Blonde Doppelbock
• 6 oz. melted chocolate
• 1 1/2 oz. flour
• 5 eggs

Mix cream cheese, sugar, and vanilla. Reduce Dopplelbock to half and add to mixture. Add chocolate, flour, and eggs. Combine well.

Pour liquid ingredients into crust and bake at 325 degrees for 40 minutes.

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Blonde Doppelbock Cheesecake

• 24 oz. cream cheese, room temperature
• 3/4 C granulated sugar
• 3/4 C light brown sugar
• 1 1/2 t salt
• 1 T vanilla
• 6 eggs, room temperature, lightly beaten
• 2 pints sour cream, room temperature
• 1/4 C cornstarch
• 24 oz. Capital Blonde Doppelbock
• 1 C cookie crumbs

Preheat oven 350° F (325° F for convection oven). Pour beer into a saucepan and boil until reduced to 1 cup. Set aside.

In a mixer, combine cream cheese, granulated sugar, and light brown sugar. Combine. Add salt, vanilla, and eggs (one at a time) beating until smooth before adding another egg. Add sour cream, cornstarch, and 3/4 C of the reduced beer and blend.

Lightly oil or spray a 9-inch spring-form pan with non-stick spray. Press cooked crumbs into bottom of pan in an even layer. Use aluminum foil and string to make a 5-inch collar around the outside of the pan. Carefully pour batter into the pan and smooth until level. Drizzle remaining 1/4 C of reduced beer over the top of batter.

Place in center of the oven with a pan of water on the rack beneath and bake for 1 hour and 45 minutes, or until center is set but still jiggles. Remove and cool overnight in refrigerator. Serve chilled with a fruit sauce, such as raspberry. 12-16 servings.