“Ice” side: made by freezing the doppelbock. Water freezes into ice, and the remaining liquid turns out to be even stronger and richer, in fact, a beer concentrate is obtained. Since this procedure also emphasizes any defects in taste, after it additional lagering is required to even out the malt-alcohol balance.
Icebock is a very strong but not harsh lager, and the alcohol feels warm rather than scalding. The bouquet is dominated by a bright malt profile, with no hop notes. Possible fruity aftertaste, tones of toast, caramel, chocolate. The finish is malty, alcoholic, moderately dry. Despite the strong maltiness, the beer is not cloying.
The color of the drink varies from amber to dark chestnut, due to additional lagering, the beer becomes transparent. In the glass it forms a light cream-coloured, unstable foam.
The variety is full-bodied, almost not carbonized, strong, but soft. Fusel oils and harsh tones should not be felt in the taste.
It is made from the same ingredients as doppelbock: Vienna malt or Pils (light version) or Vienna and Munich malts (dark), Saaz hops, lager yeast.
The final strength depends on the strength of the base doppelbock. An icebock made from a relatively weak beer can be weaker than the highest degree doppelbock examples.
Strength: 9-14%.
Density: initial 1.078-1.120, final 1.020-1.035.
Bitterness Index: 25-35 IBU.
Color: 18-30 SRM.