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.
Chinese people pay great attention to the color, smell, taste, and shape of food, and taste is regarded as the soul of Chinese food. Chinese people use many seasonings to give a richer taste experience. The 5 Flavors â a TCM Principle Tastes of Chinese food are traditionally categorized into five flavors: salty, spicy, sour, sweet, and bitter.