Style Trends Eisbock

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Style TrendsEisbock
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Style History

• Eisbock or ice strong beer" is a fascinating
  lager style that is both, perfect for colder fall
  and winter evenings, and steeped in beer
  folklore.
• On a wintery day in the year 1890, a brewery
  worker was told to move barrels of finished Bock
  Beer from the brewery yard to the brewery cellar.
• The task was never completed and the beer instead
  remained outside overnight in the brewery yard in
  the bitter cold, which subsequently froze the
  beer.
• When the brewery staff returned the next morning,
  they found that a majority of their beer barrels
  had burst open as a result of the expanding
  frozen contents.
• The Bock Beer was presumed to be a total loss.

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Style History

• However, as the brewers examined their ruined
  Bock Beer, they found small, concentrated pools
  of brownish liquid resting at the center of each
  frozen barrel.
• In punishment the brewers force the lazy brewery
  worker who had left the barrels out to freeze, to
  drink the cold dark muck.
• Thus the Eisbock style was born
• What a wonderful, strong, sweet, punishment it
  was!
• The poor guy had no time to patent the process

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Style Profile

• Eisbock beers are full bodied.
• Eisbock beers tend to be very sweet, high in
  alcohol, and offers only a slight hop bitterness.
  
• Eisbock beers are deep copper to black in color.
• This beer style typically begins as a Doppelbock,
  the beer is frozen, and the resulting frozen
  water is extracted and what remains is the
  Eisbock.
• Alcohol contents ranging from 9 to 31 by volume.

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What Goes Into a Great Beer?
A complex balance of ingredients contributeto a
beers appearance, aroma, and flavor
Water first step in forminga beers character.
Hops responsible for overarching flavor and
aroma of the beer through the use of both flavor
and aroma hops.
Water first step in forminga beers character.
Hops responsible for overarching flavor and
aroma of the beer through the use of both flavor
and aroma hops.
Barley Malt defines the body of a beer,
contributing to a beers sweetness, color, and
foamy head. Malt also brings enzymes to the
fermentation process.
Barley Malt defines the body of a beer,
contributing to a beers sweetness, color, and
foamy head. Malt also brings enzymes to the
fermentation process.
Yeast the DNA of the style or brand and is what
initiates the fermentation process and brings the
beer to life.
Yeast the DNA of the style or brand and is what
initiates the fermentation process and brings the
beer to life.
Adjuncts additive fruits (cherries), spices
(cinnamon) grains (oatmeal), sweeteners
Adjuncts additive fruits (cherries), spices
(cinnamon) grains (oatmeal), sweeteners

• Promoting and Preserving the Beer Experience
• Tasting beer
• Pouring Beer

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What goes into a Great Eisbock

• Recipe of the Month
  Yield 3.5 Gallons Eisbock
• Ingredients
• 3.0 lbs. (1.4 kg) Munich Type II malt
• 8 lbs. 14 oz. (4.0 kg) Weyermann Bavarian Maibock
  liquid malt extract (half as late addition)
• 4.75 AAU Hallertau hops (60 min)
• 1 AAU Hallertau Hersbrücker hops (15 min)
• 1 tsp. Irish moss (15 mins)
• Wyeast 2206 (Bavarian Lager) or White Labs WLP833
  (German Bock) yeast (5 qt./4.7 L starter)

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Food Pairings

• Eisbocks will pair well with Poultry, Beef and
  Pork.