What makes a good Eis-Beer?

[Calder]

I just read a thread about making an Eis-Beer, and wondered what makes a good one.

Hoppy, Roasty, Belgian, ???????

Tis the season where we can put fermenters outside and get some freezing.

Seriously thinking about taking maybe 2.5 gallons and reducing it by half over a couple of iterations Take an 8% beer, create a 16% beer, and hope Champagne yeast will arbonate it.

Recommendations, suggestions welcome. Like to hear your advice or thoughts on this.

 

[NTexBrewer]

https://byo.com/bock/item/593-eisbock-brew-the-beer-money-cant-buy

This article is old but may have some good information.

Traditionally, a doppelbock is the base beer used. Just remember the flavors and esters, good and bad will be concentrated so usually malty lagers are best to turn into eis beers.

Bottle conditioning a big beer can be tricky. Definitely add fresh yeast at bottling. Better yet, find a friend who kegs and force carbonate the beer if you don’t keg.