Several substyles exist, including maibock (helles bock, heller bock), a paler, more hopped version generally made for consumption at spring festivals; doppelbock (double bock), a stronger and maltier version; and eisbock, a much stronger version made by partially freezing the beer and removing the ice that forms.
Scientists describe seven basic tastes: bitter, salty, sour, astringent, sweet, pungent (eg chili), and umami. There are however five basic tastes that the tongue is sensitive to: salt, sweet, bitter, sour, and umami, the taste of MSG.
Pure taste sensations include sweet, sour, salty, bitter, savory and, debatably, fat. Cells that recognize these flavors reside in taste buds located on the tongue and the roof of the mouth. When food and drink are placed in the mouth, taste cells are activated and we perceive a flavor.