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.
From there cranial nerve fibers project to the thalamus and then the primary gustatory cortex in the lower parietal lobe of the cerebrum. It is at this final location that the taste is recognized. Commonly recognized tastes are salty, sweet, bitter, sour, and umami (a meaty taste).