The world’s strongest beer. At 130 proof, 65% ABV, it’s more potent than most spirits. Has anyone tried any very-high-alcohol-content beers? As a drinker who drinks liquor DESPITE the taste, but likes beer, how would this compare to a standard beer? Sippable? I sure as shit can’t really sip whiskey…
What’s the difference between stupid strong beer and, say, barley wine, or moonshine?
Get some moonshine, add a few drops of Budweiser. That’s gotta be pretty close.
Can you get it in the United States?
Is it legal in Korea? Maybe if they don’t call it beer…
Barley wine is a type of beer. Moonshine is distilled.
ETA: And what they are describing there sounds like freeze distilling not freeze fermenting. It’s a way to concentrate the alcohol content of a fermented product by freezing and skimming off the water (which is mostly ice.) That’s the traditional way to make apple jack. You take cider, freeze it, and take off the ice, leaving a concentrated apple moonshine behind. I never realized this could be done to much more than around 80 proof. It’s also supposed to be terrible, at least in the case of apple jack, as it also concentrates impurities, methanol, fusel alcohols and the such, which your normal boiling-type distillation does not.
From 307 Ale by Tom Smith
And I should note, even that is really high. A typical eisbock only gets freeze concentrated/distilled to about 12% (folks use both terms; some say freeze concentration is more accurate. See Wikipedia article on fractional freezing for further info.). More extreme results tend to top off at in to 20-30% abv range. I’m really curious as to how they get it to 65%.
I’m also curious as to why they call it “freeze fermentation” in their press materials. That term doesn’t really make sense as they are using it–the process they are describing is concentration or distillation through fractional freezing. That would be done post-fermentation, when you already have an alcoholic beverage to concentrate. Freeze fermentation, to me, would imply fermenting something at or near its freezing point.
ice beer is a marketing term used.
Explain what you mean by this. “Ice beer” is a very real type of beer, made using fractional freezing. It is generally done to increase alcohol content.
beer that has been put through a fractional freezing process will be sold as an ice beer.
I prefer 307 ale myself. Tom Smith - 307 Ale - YouTube
Well, if course, because that’s what it is. Beers that are put through a lagering process are sold as lagers.
If this is Armageddon, Ahm a geddon outa here!
I’ve drank Eku 28, which is 28% alcohol (56 proof) and it was pretty bad.
I’ve used beer as a mixer for grain alcohol. It was not delicious.
Christ, why bother? I can ferment a Belgian ale to about 15% alcohol without any of their extra steps.
130% beer would taste like fizzy whiskey. At best.
130%? You mean 65%. And I doubt it would be fizzy at that point, unless it’s force carbonated. (And I suspect this “beer” isn’t, but I don’t know for sure.)
As for “why bother,” I assume there’s just different flavor profiles from a beer that’s been concentrated to a beer with a high-enough gravity and strong enough yeast to yield similar ABVs.