Eisbock Beer: A Guide to its Flavors, History, and Pairings

Tuesday, January 31, 2023
Eisbock is a strong, full-bodied beer with a rich, complex flavor profile.

It's made by freezing a Doppelbock, a traditional German beer style, and removing the ice to concentrate the beer's flavors and alcohol content.

The process of making an Eisbock begins with brewing a Doppelbock, a malty, slightly sweet beer with a strong malt flavor and low hop bitterness.

Once the beer is brewed, it's placed in a freezer where the water content freezes but the alcohol does not. The frozen water is then removed, leaving a stronger, more concentrated beer with a higher alcohol content.

In terms of flavor, Eisbocks have a rich, malty sweetness that's balanced by a warming alcohol kick. The beers tend to have notes of dark fruit, caramel, and toffee, and a slight warming effect from the high alcohol content.

When it comes to hops and yeast, Eisbocks tend to use traditional German hops like Hallertau and Tettnang, which provide a subtle, earthy flavor. The yeast used is typically a German lager yeast, which ferments cleanly and helps to bring out the malty flavors in the beer.


How was Eisbock beer discovered?

The accidental discovery of Eisbock is often attributed to the Reichelbräu brewery in the town of Kulmbach in Franconia, Germany. The story goes that a barrel of Doppelbock was accidentally left outside in freezing temperatures during the winter months.

When the barrel was rediscovered, the brewer noticed that the beer had frozen, with the ice containing much of the water content of the beer.

To salvage the beer, the brewer removed the frozen portion, which concentrated the alcohol and other flavorful compounds in the beer. Upon tasting the resulting beer, the brewer was impressed with the stronger, more complex flavor profile, and Eisbock was born.

Today, Eisbock is a popular and highly regarded beer style, and the story of its accidental discovery has become a part of brewing folklore. The Reichelbräu brewery continues to produce Eisbocks, and many other breweries around the world have adopted the technique, making their own variations on the classic style.

What is the ABV of an Eisbock?

The alcohol by volume (ABV) of an Eisbock can vary, but it typically ranges from 9% to 13%. Eisbocks are known for having a high alcohol content due to the process of removing the frozen portion of the beer, which concentrates the alcohol and other flavorful compounds.

It's worth noting that the exact ABV of an Eisbock can vary depending on a number of factors, including the original gravity of the Doppelbock, the amount of ice removed, and the final gravity of the beer after the ice has been removed.

How is eisbock best served in a glass?

Eisbocks are typically best served in a large, stemmed glass, such as a brandy snifter or a wine glass. The large bowl of the glass helps to concentrate the beer's aroma, allowing the flavors and aromas to develop as the beer warms up. The stem also allows you to hold the glass without warming the beer with your hand.

When serving an Eisbock, it's best to pour the beer into the glass slowly, so as to minimize the formation of a large head.

This will allow you to fully appreciate the beer's aroma and color.

Additionally, serving an Eisbock at a slightly warmer temperature, around 50-55°F, can help to bring out the rich, full-bodied flavors of the beer.

What are some good food matchings for an eisbock?

Eisbocks are strong and full-bodied beers, so they tend to pair well with rich, flavorful foods.

Here are some food matchings that are often recommended for Eisbocks:Grilled Meats: 
  • The bold flavors of grilled meats, such as steaks or burgers, are a good match for the richness of an Eisbock.
  • Stews and Casseroles: Hearty stews and casseroles, with ingredients such as beef, pork, or lamb, can be paired with an Eisbock for a satisfying meal.
  • Strong Cheeses: The richness of an Eisbock can stand up to the intensity of strong cheeses, such as blue cheese, aged cheddar, or gouda.
  • Desserts: Eisbocks can also be paired with sweet and rich desserts, such as chocolate cake, fruit tarts, or sticky toffee pudding. The sweetness of the dessert will help to balance the beer's malty flavors.
  • Spicy Foods: Eisbocks can also be paired with spicy foods, such as chili or spicy chicken wings, as the high alcohol content of the beer can help to cool the palate and relieve the heat.

Some popular brands of eisbock beer include:

  • Ayinger Celebrator: A classic example of an Eisbock, this beer is brewed by the Ayinger Brewery in Germany. It has a rich, malty flavor with notes of dark fruit and a warming alcohol finish.
  • Schneider Aventinus: Another German Eisbock, this beer is brewed by the Schneider Weisse Brewery. It has a complex flavor profile, with notes of banana, clove, and dark fruit.
  • Samichlaus: Brewed by the Swiss brewery Brauerei Huber, this beer is one of the strongest Eisbocks available, with an alcohol content of 14%. It has a rich, malty flavor with a warming finish.
  • Weinstephaner Vitus: This Eisbock is brewed by the Weihenstephan Brewery in Germany. It has a complex flavor profile, with notes of spices, fruit, and caramel.

What is the 'bock' style of beer?

"Bock" is a style of beer that originated in Germany. 

Bock beers are typically strong, malty beers that are brewed using a lager yeast and a combination of pale and Munich malts. The style is characterized by a rich, slightly sweet flavor profile, with notes of caramel, toffee, and dark fruit.

Doppelbock, meaning "double bock," is a stronger and maltier variation of the traditional Bock style. It was first brewed by monks in the 17th century in the Bavarian city of Munich, Germany. The monks brewed the beer as a source of sustenance during times of fasting, as it provided them with a rich, nourishing drink that was high in calories.

Over time, Doppelbock became popular among the general population, and the style spread throughout Germany and beyond. Today, Doppelbock is still a popular and well-regarded beer style.

Check out the quadruple style of beer. 


Post a Comment

Powered by Blogger.


absorption caps abv acetaldehyde acid adjuncts advice about beer brewing aeration aeration kit aging air lock alcohol alcohol poisoning ale ale beer kits alkaline alkaline brewery wash all grain american amylase apera apples attenuation autolysis automatic temperature compensation bacteria baker's yeast baking yeast ball lock ball valve bar keepers friend barley batch prime beer brewing beer capper beer dispenser beer filtration kit system beer gushers beer kit beer kit review beer kits beer lines beer salt beer taps beerstone best brewing equipment biotin bittering BKF black rock bleach blichmann blow off tubing bluelab bohemian pilsner boil in a bag boil over boneface bottle cap bottle caps bottle conditioning bottling bottling beer bottling spigot bourbon brettanomyces brew and review brew day brewing beer guide brewing salts brewing spoon brewing sugar brewing thermostat brewzilla british thermal unit brix brix scale BTU budvar buffer buffer solution burton snatch buyer's guide calcium chloride calcium sulphate calibration calibration probe calibration solution campden tablets capping carbon dioxide carbonation carbonation drops carboy cascade caustic soda cherry wine chinook chlorine christmas chronicle cider clarity cleaning your equipment clear beer clone recipe cloudy beer cold crashing coldbreak conditioning tablets conductivity conical fermenter contamination coopers copper tun corn sugar cornelius corny keg craft beer creamy beer crown cryo hops cubes danstar nottingham demijohn dextrose distilation DIY DME dopplebock draught dry hopping dry malt extract edelmetall brü burner eisbock ekuanot electrode enhancer enzyme equipment ester ethanol experiments in beer making faucet fermcap-s fermentables fermentation fermenter fermentis fermentor final gravity finings five star flat beer floccing foam inhibitor force carbonation french fresh wort pack fridge fruit fusel alchohol garage project gas burners gelatin gift and present ideas gin ginger beer glucose golden ale golden syrup goldings gose grain grain mill green bullet grist guinness gypsum hach hacks hallertauer heat mat heat pad heat wrap home brew honey hop schedule hops hops spider how not to brew beer how to brew that first beer how to brew with a beer kit how to grow hops how to make a hop tea how to wash yeast hydrated layer hydrogen sulfide hydrometer IBU ideas idophor infection inkbird instruments isoamyl acetate jelly beans jockey box john palmer juniper keezer keg cooler keg regulators kegco kegerator kegging kegs kettle kombucha krausen lactic acid lager lagering lauter lion brown liquid malt extract litmus LME lupulin lupulin powder lupuLN2 making beer malic acid malt malt mill maltodextrin mangrove jack's maple syrup mash mash paddle mash tun mccashins mead methanol micro brewing milling milwaukee MW102 mistakes mixing instructions moa mouth feel muntons must nano brewing New Zealand Brewer's Series no rinse nut brown ale oak oak wood chips off flavors original gravity oxygen pacific gem palaeo water pale ale panhead parsnip PBW pear pectine pectolase perlick ph levels ph meter ph pen pH strips ph tester pico brewing pilsner pitching yeast plastic drum poppet valve pot powdered brewing wash ppm precipitated chalk pressure relief valve priming prison hooch probe problem solving propane and propane accessories pruno pump system purity law radler re-using yeast recipe record keeping reddit refractometer reinheitsgebot removing beer labels from bottles review rice hulls riwaka rotten eggs saaz saccharomyces cerevisiae salt sanitization secondary regulator sediment seltzer session beer silicon simple tricks for brewing siphon site glass skunked beer small batch brewing soda soda ash soda stream sodium carbonate sodium carbonate peroxyhydrate sodium hydroxide sodium metasilicate sodium percarbonate sour beer sparge spigot spirals spirits spoon spraymalt star san starch STC-1000 steinlager steralisation sterilisation sterilization sterliization still stoke storage solution stout sucrose sugar supercharger tannins temperature temperature controller therminator thermometer tips for beginners tri-sodium phopsphate tricks and tips trub tubing tui turkey vodka infused gin vorlauf water water testing wet cardboard taste wet hopping weta whirlfloc tablets white claw williamswarn wine winter brewing wood wort wort chiller yeast yeast energizer yeast nutrient yeast rafts yeast starter yeast traps zinc
Back to Top