Most beers are best enjoyed cold (3-7°C), while others are best served ice-cold. However, the colder the beer, the less the flavor and aroma come through. This is partly because the taste buds become numbed, but also because the alcohol in the beer evaporates more slowly, thus spreading the aromas less.
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During summer temperatures, a refreshing (non-alcoholic?) beer can truly be satisfying.
One particular beer style is not only drunk cold, but it undergoes a transformation into – effectively – ice during its production. Ice beer, better known as Ice Bock, is a very peculiar – and strong – exception.
Ice Bock is a traditional German beer that originates from the Bavarian region. The process of making an Ice Bock is unique and requires a lot of attention and precision. Unlike other beers, an Ice Bock is frozen after brewing. The base beer, often a Doppelbock, is first brewed and then partially frozen. Since water freezes before alcohol does, the ice is removed from the beer, resulting in a more concentrated, stronger beer. This process, also known as “freeze distillation,” results in a beer with a higher alcohol content and a deeper flavor.
It goes without saying that making Ice Bock requires knowledge and experience. However, a contract brewer with experience in ice beer production can assist you with this. The result is, in any case, a unique beer that is rare in the market.
The choice between an ice-cold beer at 3 to 7°C or an ice beer with 40% alcohol content, however, is yours to make!
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