Strongest of all bocks. Very malty. Traditionally made by freezing Bock or Doppelbock and then removing the blocks of icy water that form to concentrate alcohol and flavor.


Full bodied, very malty beer. Malt and alcohol dominate. No hop aroma or flavor. No fruitiness, ester and diacytl. Amber to dark brown in color. Low head retention. Low to moderate carbonation.


Pale lager malts, Munich and Vienna malts to achieve desired color. Very little dark malts in dark versions only. German noble hops for bittering only. German lager yeast. Concentrated 7-33%.


Kulmbacher Reichbrau Eisbock, Niagara Eisbock, Southampton Eisbock

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Recipes | Grain, Hops, Yeast, Water | AllGrain.Beer v1.3
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