Early bottle before carbonation I know what you're thinking... "Oslo is in Norway. The Doppelbock style is German. What in the world is an Oslo Doppelbock?" Am I right? I'll assume I am. The German Doppelbock style is one of my favorites, and I've never brewed one. At first, that was because I didn't have the equipment to properly lager a beer. Now, it's because it's summer in Ohio and the temperatures are way outside the range you'd want to brew a Doppelbock in. There's been a fair amount of buzz lately about the various Kveik yeast strains. Bootleg Biology's Osl o strain is described as producing "beautifully clean, lager-like beers at temperatures as high as 98F without noticeable off flavors. At the high end, beers can finish attenuating in as little as three days! This culture's versatility and neutral flavor profile allows you to effortlessly produce most beer styles." Now you see where Doppelbock combines ...