Eisbock as a style has its roots firmly in the doppelbock. Made by freeze distilling a doppelbock to create a more intense flavor and higher alcohol content. The city of Kulmbach claims the creation of the style in 1890, albeit accidentally. Casks of beer were left outside in cold weather overnight, causing the majority of the beer to freeze. The leftover liquid was found to be highly concentrated, but with a distinct flavor. This strong drink is meant to be sampled and savored.