What ramps are to spring, eisbocks are to winter.

The singular style of beer can only be produced in the coldest of temperatures. It is created by taking a strong lager called a bock and freezing it. Since alcohol solidifies at a frostier temperature than water, the alcohol separates from the liquid, which turns to ice. Removing some ice creates a more concentrated, more flavorful beer with an elevated alcohol level.

Up next, a few of our favorite iterations of this wintertime treat.

Kulmbacher Reichelbräu Eisbock

According to lore, the eisbock style was born more than a century ago, when a wooden barrel filled with Kulmbacher’s bock was accidentally left outside during a cold snap. The beer mostly froze, and when it was discovered, the brewers chipped away the ice, leaving behind a surprisingly rich brew. A happy accident, indeed: Kulmbacher’s amber-tinted offering registers 9.2 percent ABV and has a bouquet of figs and chocolate. It’s a fine accompaniment to dessert.

$3; Click here to buy.

Schneider Aventinus Weizen-Eisbock

On its own, this German brewery’s strong weizenbock (weizen is German for “wheat”) is a superb, banana-nuanced delight. But a freezing stint turns it into a luxurious, snifter-worthy treat. The hazy, chestnut-hued eisbock’s complex aroma slinks from raisins to cloves and butterscotch, with a creamy texture. Expect flavor with plenty of honey and dried fruits, backed by bananas and cloves. At 12 percent ABV, this eisbock is like a liquid sweater.

$5; Click here to buy.

Hofstetten Granit Ice Bock

This rustic Austrian brewery makes its base bock by caramelizing the wort--the unfermented broth created by boiling grains with water--with superheated rocks. The brewery then ferments the beer in granite troughs. The process gives the toffee-scented, burgundy-brown eisbock intensified flavors of caramel, which are evened out by herbal undertones. The 11.5 percent ABV, syrupy beer is somewhat sweet, but the sugar levels somehow stay in check.

$7.50; Click here to buy.