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.
Taste buds can sense sweet, salt, bitter, and sour. They can sense texture, like creamy, rough, and so forth. Everything else associated with flavor is a result of aroma which â¦ is sense by olfactory cells. Flavors on the tongue are possible when the taste buds sense different amount of salt, sweet, sour, and bitter.