Highest alcohol content?
TheCharlie
> The strongest beer available in the bottle is :
>
> The Boston Beer Company (marketers of the Samuel Adams line of
> beers) is marketing a 17.5% abv (14.4% abw) "Triple Bock" beer.
> Despite its name, it is a barley wine, brewed with Champagne yeast
> and not lager yeast. The wort also included maple syrup. There is
> some speculation that this is the beer that was test marketed in
> the U.K. as "Small Brewer's Revenge". This is the strongest beer
> available packaged, and comes in eight ounce cobalt blue bottles.
I love the bottles. But the beer itself reminded me of a cheap sherry. It was
a dissapointing experience. I thought that coming from the Boston Beer
Company it would have a good chance, after all they have a pretty good
record. In all fairness, I bought another bottle (I agree.. it seems more
like a barley wine ale) I opened the bottle, re-primed it and corked it and i
will let this bottle sit for a few more years before I decide. For those who
do not brew, you may not understand this. But don't feel bad. By the time I
open the bottle, we might all be doing the Internet by video conferencing
instead of typing. Barley wines can age up to 25 years or more before they
are mature.
Charlie
Maker of Charlie's Brown Ale
And Half Assed Bass since 1991
holms
bottle at my house now and can vouch for it's potent effect.
Alan Marshall
> What about EKU 28 out of Germany? It is supposedly 28% by volume. I have a
> bottle at my house now and can vouch for it's potent effect.
No, it is not 28% it is 28 plato, a measure of the original sugar
concentration prior to fermentation. It ferments to about 12% by
volume.
Cheers!
Alan
-- Alan Marshall "It's a lot of work to get up in front of
AK20...@SOL.YORKU.CA a class and make it look like you know
York University everything there is to know about something
Toronto, Canada you know nothing about." Prof. Anonymous
(c) A. Marshall, All copyrights are retained by the author
David Monk
[Walter Ulrich] says...
> Oh? Really? Exactly what constitutes "mellow-flavored"?
What I meant was "non-sweet".
Sweetness in beer signifies a greater degree of fermentation, thus a naturally
high alcohol content. As I see it, extremely sweet beers should be treated more
like wines than like beers in the traditional sense. I'm not claiming any sort
of objective "superiority" of one form or the other, it's just a matter of
classification.
> I have thoroughly enjoyed beers which weren't "mellow" by any stretch
>of the imagination (Berliner Weisse, Lambics, Pilseners etc.) - I don't think
>that this is a necessary qualifier for what beer ought to be.
I concede. I used this term while consciously avoiding using its antonymic
overgeneralization: "bitter".