Eisbock was originally discovered in Kulmbach, Bavaria by removing ice from partially frozen barrels of beer. This is a traditional style that is typically made by freeze distilling a doppelbock and removing the resulting ice. This provides a concentrated flavor and boosts the alcohol (upwards of 12% to 14%).
The color should be deep copper to dark brown. The aroma should be dominated by the malt characteristics, with malt sweetness very evident. Other smells like dark fruits, caramel and chocolate can be present. Hop aroma should be nonexistent. The taste should follow the aroma, with malty sweetness dominant. Other flavors like dark fruits, caramel, a hint of chocolate and toasted notes also can be evident. Also, alcohol should be very obvious in the taste. The feel should be full bodied. ABV should range from 8% to 14%. IBUs should be somewhat low in the range of 26 to 33.
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