Explore Beers By Style

Munich Eisbock

Eisbock

Jun 222013

Alcohol by Volume (ABV): 9.5%
Brewed By Fort Garry Brewing Company Ltd.
130 Lowson Crescent
Winnipeg
Manitoba
Canada
North America
(204) 487-3678
www.fortgarry.com

Maybe it’s the beer talking but do you love Munich Eisbock? Submit your review below.

Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
please wait... Rating: 0.0/5 (0 votes cast) Submit Your Review

Have some thoughts on this beer? Enter your comments belowCancel reply

Eisbock Traits

Click the below buttons for a more detailed description of Eisbock style traits

Beer Style Description

A stronger version of Doppelbock. Malt character can be very sweet. The body is very full and deep copper to almost black in color. Alcoholic strength is very high. Hop bitterness is subdued. Hop flavor and aroma are absent. Fruity esters may be evident but not overpowering. Typically these beers are brewed by freezing a Doppelbock and removing resulting ice to increase alcohol content. Diacetyl should be absent. A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).

Alcohol By Volume Range

9-14

IBU's Range

25-35

Aroma

Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. Alcohol aromas should not be harsh or solventy.

Appearance

Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Off-white to deep ivory colored head. Pronounced legs are often evident.

Flavor

Rich, sweet malt balanced by a significant alcohol presence. The malt can have melanoidins, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean, lager character.

Mouthfeel

Full to very full bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.