Quote:
Originally Posted by elchivito
but can't figure out how a beer could be made this strong through the brewing process alone.
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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?!!