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.
This 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.2  Salty taste â ionized salts (anions and cations), especially sodium ions.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.