Strong Bock
Subcategory: German  Strong Doppelbock
Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt; more so than caramel or toffee malt character. Some elements of caramel and toffee can be evident and contribute to complexity, but the predominant malt character is an expression of toasted barley malt. Doppelbocks are full bodied and deep amber to dark brown in color. Astringency from roast malts is absent. Alcoholic strength is high, and hop rates increase with gravity. Hop bitterness and flavor should be low and hop aroma absent. Fruity esters are commonly perceived but at low to moderate levels.
OG: 1.074-1.080
FG: 1.014-1.020
Alcohol by Weight: 5.2-6.2%
IBU: 17-27
Color SRM: 12-30
   
Subcategory: German Strong Eisbock
A stronger version of Doppelbock. Malt character can be very sweet. The body is very full and deep copper to almost black in color. Alcoholic strength is very high. Hop bitterness is subdued. Hop flavor and aroma are absent. Fruity esters may be evident but not overpowering. Typically these beers are brewed by freezing a Doppelbock and removing resulting ice to increase alcohol content.
OG: 1.092-1.116
Alcohol by Weight: 6.8-11.3%
IBU: 26-33
Color SRM: 18-50