Could the Eisbock freezing process be applied to other styles besides Bocks?

You could try it yourself- check out this post by @77black_ships :
http://www.beeradvocate.com/community/threads/cardinal-rules-of-beer.121120/page-3#post-1826570

I did it with a Jack's Abby Smoke and Dagger just for kicks, and it worked incredibly well.

 

Thanks for the idea. I'm gonna try this with a maibock

 

Yes: http://www.brewdog.com/blog-article/214

 

I've known breweries to do it with kegs of pilsners, saisons, and other things.

 

That sounds like a great candidate, although anything that's not exceedingly bitter would work. Post back if you do it.

 

Guess you've never heard of this one either: http://www.beeradvocate.com/beer/profile/16315/57015/

 

Isn't how they currently make all the "ICE" beer varieties you see on the shelf now? I mean take X lager and freeze it remove some water and you have a bit less beer but it's stronger.

 

Pretty sure this is considered a form of distilling and falls under distilation regulation and not brewing regulations. I know it's a no-no for homebrewers in colorado to freeze distill.
And yeah, you can do it with any beers, hell, you could do it with soda or soup if you wanted.

 

According to current TTB rules "Not more than 0.5% of beer can be removed as ice crystals" - ATF Ruling 94-3
So the increase in ABV in US brewers' "ice beers" from the process is very minimal - the beers start off with a higher ABV.

(Not that some "craft" brewers don't practice the true "eisbock" method while the TTB looks the other way. See beer blogger "Joe Sixpack's" article at Ice bock: Frozen out in the U.S.A.).

 

I looked it up on wiki =)

Ice beer is a marketing term for pale lager beer brands which have undergone some degree of fractional freezing somewhat similar to the German Eisbock production method. These brands generally have higher alcohol content than typical beer and generally have a low price relative to their alcohol content.[1]

 

This one is a legend (and soon to be released again..)
http://www.beeradvocate.com/beer/profile/15237/56776/

 

In the years 1664-65 an Italian priest by the name of Francesco Negri was travelling around Sweden and Norway. In his travel accounts he writes (among other things) "I suppose it is not necessary to note, that the beer can freeze in the barrels, even the hottest wine does, yes even spirits." He says that this was used as a way to get stronger beer and wine by tapping the remaining liquid from the barrel. When the remaining ice had melted it was completely tasteless and was discarded according to him.

The Swedish beer at the time would have been top fermented and made from smoke-dried malt. Figured it might be interesting to hear that such experimentation has an historical precedent.

 

Dave

 

Dave is iced Adam x3

"This beer was produced in 1994, and won first place at the 1998 Toronado Barley Wine Festival. The strength was achieved by taking 300 gallons of Adam and freezing it three times, leaving only 100 gallons."

http://www.beeradvocate.com/beer/profile/173/35197/

 

It's not freeze distillation. It's freeze concentration. Homebrew forums abound with threads about the difference. Distillation is illegal, but it's a totally different process.

 

I swear it's illegal in Colorado...

 

Maybe so. But it appears to be legal everywhere else that homebrewing is legal.