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.
Basic sensations of taste include sweet, bitter, salty, and sour. The areas of the tongue most sensitive to different taste sensations are: tip of the tongue for sweetness, back of the tongue for bitterness, and sides of the tongue for saltiness and sourness (Fig. 18-4A).