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 taste cells have varying number of receptors that are stimulated by several different elements and compounds, namely adenosine, chloride, hydrogen, inosine, potassium, sodium and glutamate.his accounts for the five primary tastes â sweet, salty, sour, bitter and umami (also known as savory). Below is a list of chemicals that are trigger certain taste sensations. 1  Sour taste â hydrogen ions.