Style Trends Eisbock

1. Style TrendsEisbock

2. 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.

3. 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…

4. 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.

5. What Goes Into a Great Beer? A complex balance of ingredients contributeto a beer’s appearance, aroma, and flavor Water – first step in forminga beer’s 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 beer’s 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 beer’s sweetness, color, and foamy head. Malt also brings enzymes to the fermentation process. Barley Malt – defines the body of a beer, contributing to a beer’s 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

6. 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) What goes into a Great – Eisbock

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