Speaking of beer..... - PeachParts Mercedes-Benz Forum

elchivito · #1 10-29-2013, 09:56 PM

This is one I don't think I'd like to try. 67 and a half PER CENT ABV

The strongest whiskey I have in the bar is 126 proof, only 63%. I'm no brewer, but can't figure out how a beer could be made this strong through the brewing process alone. Seems like it's gotta be spiked. CMB??

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Ara T. · #2 10-29-2013, 09:59 PM

Disgusting.

I want some!

Jim B. · #3 10-29-2013, 10:24 PM

Well, about 49 years ago at the age of 16, I decided to choose car keys over alcohol.

Those two don't mix well.

On balance, that decision has worked really well for me over my lifetime.

So far, anyway.

cornemuse · #4 10-30-2013, 11:55 AM

Quote:

Originally Posted by elchivito

but can't figure out how a beer could be made this strong through the brewing process alone.

It cant. At not much above 15-16% the alcohol kills the yeast. Suicide by yeast pigging out on sugar!

Generally, (for instance) wine above 15-16%, like some of your 'wino' wine is fortified. Cheap, good sellers.

Church wine, (I was an altar boy once upon a time!) is (or was), fortified as usually only a small ie. 1/4 cup was used at mass. It was also (I know, 1st hand knowledge!) pretty sweet. a lot of sugar also tends to retard spoilage, the romans used to pour honey on open wounds as antiseptic.

So, high alchohol and or sugar makes it last longer. <- get it?!!

elchivito · #5 10-30-2013, 04:02 PM

Quote:

Originally Posted by cornemuse

It cant. At not much above 15-16% the alcohol kills the yeast. Suicide by yeast pigging out on sugar!

Generally, (for instance) wine above 15-16%, like some of your 'wino' wine is fortified. Cheap, good sellers.

Church wine, (I was an altar boy once upon a time!) is (or was), fortified as usually only a small ie. 1/4 cup was used at mass. It was also (I know, 1st hand knowledge!) pretty sweet. a lot of sugar also tends to retard spoilage, the romans used to pour honey on open wounds as antiseptic.

So, high alchohol and or sugar makes it last longer. <- get it?!!

I'm a fan of Port and Madeira. The winery I'm associated with produces a very nice 18% ABV Port out of zin grown on my property, so yeah, I'm pretty well versed and "get it". I'm also intimate with the interaction between yeast and carbohydrates.
But thanks anyhow.

cmbdiesel · #6 10-30-2013, 06:34 PM

Without distilling I can't figure how they get that kind of alcohol content. Even the highest actuating Champagne and turbo yeasts will die off shortly after 20%... regardless of the available sugars.
Maybe they are doing some kind of extraction after brewing??

just did a little search... they freeze concentrate the beer.
Seems just a tad silly. I would most assuredly try it, but would almost as certainly not pay for it...

elchivito · #7 10-30-2013, 09:22 PM

Quote:

Originally Posted by cmbdiesel

Without distilling I can't figure how they get that kind of alcohol content. Even the highest actuating Champagne and turbo yeasts will die off shortly after 20%... regardless of the available sugars.
Maybe they are doing some kind of extraction after brewing??

just did a little search... they freeze concentrate the beer.
Seems just a tad silly. I would most assuredly try it, but would almost as certainly not pay for it...

Ice brewing. So they're freeze drying about a third of the water out of it. Pointless exercise in machismo it seems to me. Sorta like the burn your bunghole hot sauces that are spiked with pure capsaicin. To each his own I guess, but if I want an>100 proof drink it's going to be a nice two fingers of rye, not beer.

cmbdiesel · #8 10-30-2013, 10:48 PM

Quote:

Originally Posted by elchivito

Ice brewing. So they're freeze drying about a third of the water out of it. Pointless exercise in machismo it seems to me. Sorta like the burn your bunghole hot sauces that are spiked with pure capsaicin. To each his own I guess, but if I want an>100 proof drink it's going to be a nice two fingers of rye, not beer.

You and me both. Something distilled and aged.
Same for the stupid-hot sauces... Give me the real pepper or something made by someone who had the real pepper, great.
The extracted, super-charged, to hot to actually eat, hot sauces... you can keep 'em

Jim B. · #9 11-01-2013, 10:48 PM

Quote:

Originally Posted by Ara T.

Disgusting.

I want some!

Hatterasguy · #10 11-01-2013, 11:22 PM

Strong and expensive beers, a glass of each will run you over $200...

"This quadruple IPA resembles some kind of sweet soup and was crafted as part of another brewski battle BrewDog got into. The name of the beer, an obvious reference to the sinking of the German battleship, was chosen because at the time it was produced it knocked off a German beer as the world’s strongest. A Berlin lab claims the brew only clocks in at 29% alcohol by volume however, using our basic knowledge of remedial geography, we take these reports with a grain of salt since Berlin is in fact in Germany."

Hatterasguy · #11 11-01-2013, 11:30 PM

Still while sinking German battleships is cool and I think their is a torpedo the Tirpitz in their somewhere...this is where its at...inside a dead rodent:

"Sure, you could start describing BrewDog’s End of History by mentioning its strong whiskey taste and subtle hints of juniper berry but that would be like starting your description of Denise Milani with her beautiful smile. The first thing you’d notice about End of History is that it’s served in a bottle tucked inside a dead animal. Yup, a roadkill koozie. Named after the work of philosopher Francis Fukuyama, End of History held the title of world’s strongest beer for one week."

OMFG a 6 pack of this would be well over $3k and probably kill you!

http://www.brewdog.com/limited-release
At my favorite high end place if you bring 5 friends and order a round of Brewdog limited's for each round...your tab will be several thousand dollars...

Hatterasguy · #12 11-01-2013, 11:58 PM

The End of History - YouTube

Damn those crafty Germans...thought we gave them a good whipping in the first war.