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...
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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.
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