Unfortunately, it was too long a session and one's taste buds after a sampler of Rauch are less than satisfactory. But I can tell you that I found it to be nicely hopped in both nose and palate. Yes, they put a little pot of fire on the table with wooden skewers and all the fixin's. Malts used should, of course, start with a good pale malt, but you should include specialty malts such as Munich, Vienna, and some toasted malt. Chocolate malt comes in handy, or perhaps a little black patent for color and flavor.
Hops tend to be a bit tricky here.
A higher hopping rate is necessary to get proper IBUs. Traditional German hops such as Hallertau are the mainstay of this style. This beer should be lagered in the traditional manner and is typically aged for months rather than weeks. Evaluating Doppels should have an amber to opaque color with SRM as noted previously. It should be crystal clear.