revtothelimit - motorbike forum

Nah, I stick with a bottle of Ubu and shot of Knob Creek thanks

wull wrote: Mon Dec 20, 2021 10:30 pm Holy fook! Is that 75%

Yip. You could flambe your pudding with it

MrLongbeard wrote: Mon Dec 20, 2021 11:06 pm Nah, I stick with a bottle of Ubu and shot of Knob Creek thanks

Hat to aisle 5, please...

Taipan wrote: Tue Dec 21, 2021 12:58 am

MrLongbeard wrote: Mon Dec 20, 2021 11:06 pm Nah, I stick with a bottle of Ubu and shot of Knob Creek thanks

Hat to aisle 5, please...

If the knob creeks i thin kits to late for anything.

Mr. Dazzle wrote: Mon Dec 20, 2021 10:53 pm

Mr Moofo wrote: Mon Dec 20, 2021 10:30 pm in my days of dealing with the alcoholic beverage industry the maximum alcohol content was around the 12-13%. And none of them taste great.
The only way they are going that is adding back gain spirt

I think that was the point of the original super strong beers though.

Normally the 12% max comes about because you kill the yeast when you get stronger. The only way to get much above 12% was to distill or add pure sprit in.

"They" invented new techniques with cooling and circulation and whatever to get the brew up to 20-40% without distillation or pure spirit. Thereby preserving the chemicals that normally get boiled away during distillation.

https://www.samueladams.com/utopias

Not really "beer" then ....

Mr Moofo wrote: Tue Dec 21, 2021 1:33 pm Not really "beer" then ....

No. But then again...

Samuel Adams wrote:This boundary bending, barrel-aged beer blurs the line between beer and fine spirit.

Mr. Dazzle wrote: Tue Dec 21, 2021 2:20 pm

Mr Moofo wrote: Tue Dec 21, 2021 1:33 pm Not really "beer" then ....

No. But then again...

Samuel Adams wrote:This boundary bending, barrel-aged beer blurs the line between beer and fine spirit.

It's a fortified beer, in the same way that Sherry, port etc are made.
BTW - it sounds like totally pretentious wank for a market that is unlikely to exist.

AIUi its not fortified, its actually brewed up to that strength. S'been around for a while, I first remember reading about it in an airline magazine, must've been >10 years ago.

Mr. Dazzle wrote: Tue Dec 21, 2021 4:29 pm AIUi its not fortified, its actually brewed up to that strength. S'been around for a while, I first remember reading about it in an airline magazine, must've been >10 years ago.

Can't be - it would kill the yeast.
https://www.winebags.com/Beer-Wine-Scie ... n/1212.htm

Snake Venom state that they freeze concentrate during brewing ( effectively fortifying by taking out the excess water in a frozen state) - but there is a point where fermentation stops because you kill the very thing that makes the alcohol.
I am guessing you could also use reverse osmosis.

Or just stick grain spirit in to make it cost effective...
At 80 USD for 375 ml , I would rather spunk the money up on Woodford Reserve

Yeah the 75% stuff is deffo fortified. I meant the "original" spirit strength beers...the first ones on the market were actually a new kind of drink, whereas the OP stuff is just silly.

“It starts life as a high ABV Scottish style barley ale with a brewing process that lasts approximately 2 months. The beer is then blended with the purest Scottish spirit to create a 75% liquid. After fermentation the beer is filtered 3 times removing any impurities”………

I am spoilt rotten for good local breweries around here.

I also get a Beer52 delivery once a month, although I’ve not opened a box since Feb so have a lot piled up in the shed.

A friend of mine is a psychiatrist and has his own brewery. They do brilliant ales: look up ‘carnival beer’.

What struck me as odd- Beer52 agreed to run two of his beers. Rather than fling the cans out himself, he had to sent the recipe to their brewers in Holland who then made a batch. He wasn’t overly impressed.

As for strength- I’m ok on the DIPA stuff, but I don’t do ‘drunk’ anymore- so I’m more of a session enthusiast

Docca wrote: Wed Dec 22, 2021 10:10 am What struck me as odd- Beer52 agreed to run two of his beers. Rather than fling the cans out himself, he had to sent the recipe to their brewers in Holland who then made a batch. He wasn’t overly impressed.

Blimey! I was about to try one of these special deals but I won't be now.

When did beer get so bloody poncey?

Docca wrote: Wed Dec 22, 2021 10:10 am but I don’t do ‘drunk’ anymore

I got drunk a couple of weeks ago, sat there like a pleb and thought 'I'm not enjoying this', which is a shame as I enjoy drinking the joys of getting old or something

Just reading this thread is making me thirsty.

I really not sure what beers you guys have over there. Obviously we have a heap of different beers in oz.
We probably have your worst beers imported here and you would have our worst over there.

Most of the beers I drink are 4-5% and you can usually have a dozen a night and not be too affected.
If I want higher alcohol content, that's what spirits are for....