German-Style Eisbocks are dark brown to black. Alcohol may be perceived in aroma. Fruity-ester aromas may be evident but not overpowering. Diacetyl aroma should be absent. Hop aroma is absent. Sweet malt character is very high. Hop flavor is absent. Hop bitterness is very low to low. This is a stronger version of Doppelbock. Typically these beers are brewed by freezing a Doppelbock and removing resulting ice to increase alcohol content. Fruity-ester flavors may be evident but not overpowering. Diacetyl flavor should be absent. Alcoholic strength is very high. Body is very full.