It all started out innocently enough. Brew a tasty
fall treat -- a wonderful not-quite winter warmer
-- a Doppelbock. This high gravity lager should
be around 8% alcohol, said I. Then I got an
idea. So, come a warm March weekend, I embarked
upon a six-month adventure to ultimately
create an Eisbock beer.
Eisbock is German for “ice bock”. Kulmbacher
claims to be the originator of the style, dating
back to a cask of bock accidentally left out in
the winter cold. As ethanol has a lower freezing
point than water, freezing and then removing
the water concentrated the beer to a rich,
My Doppelbock finished primary fermentation
after four weeks at 50 degrees. I racked to secondary,
dropped the temperature over five days
to 34 degrees and lagered for four months. I
then racked to a corny keg and dropped the
temperature to 28 degrees. After about 24
hours the beer started to get slushy. At this
point, I racked the liquid that was not frozen
into a new corny keg.
The ice that was left behind was about one gallon
of liquid. Distilling, er... I mean condensing
the beer, from five gallons to four gallons,
left a very malty and slightly sweet brew with
an abv of approximately 12%.
The color of this beer should a deep copper
color with ruby highlights. Due to extensive lagering the clarity should be excellent. Some caramel notes are
evident with minimal hop presence -- just enough to keep it
from crossing over to cloying. The finish should be mostly malt
Craig's award winning Eisbock recipe is located in the Recipe Section.
It is a very popular beer around here and is not going to last very
long. With a replenishment lead-time of five months it is definitely
time to start a new batch!