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 sense of taste is equivalent to excitation of taste receptors, and receptors for a large number of specific chemicals have been identified that contribute to the reception of taste. 1  Despite this complexity, five types of tastes are commonly recognized by humans: 2  Sweet - usually indicates energy rich nutrients.