Eisbock

Eisbock is the strongest beer style that falls in the category of bock beers (bockbier). This beer style is primarily brewed as doppelbock, but then it undergoes freeze distillation—in which the water is partially frozen and then removed.

The final result is a brew with more concentrated flavors and a higher concentration of alcohol. Most eisbock beers are clear, and they may range from red to dark brown. Although they always have high alcohol content, usually between 9 to 14% ABV, the alcohol should never be harsh or overpowering.

Eisbock beers are full-bodied and intense with strong malt aromas and flavors reminiscent of toast and caramel. Nuances of dark fruit can sometimes be present. Despite its malt-forward profile, the character of eisbock beers should never be cloying or overly sweet.

These beers make an excellent aperitif or a digestif, but they can also be paired with rich meat-based dishes and chocolate or caramel desserts. Although it is not certain, eisbock is said to have at the Reichelbräu brewery in 1890. The legend says that kegs of brewed bock were accidentally left on freezing temperatures, and when the ice was removed, the brewers noticed that the beer was more concentrated and potent than the original version.