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.
The Five Basic Tastes. Taste is one of the five traditional senses. It is the feeling we perceive when food touches are tongue, and chemicals in the food set off receptors on the taste buds of our tongue and other mouth surfaces. It gives our body information about the chemical contents of the food. There are only five basic tastes sweetness, saltiness, bitterness, sourness, and umami. The differences in flavor other then those very basic tastes, come from the aroma of the food, and the mouth feel (temperature, and texture) of the food.