OT: War for World's Strongest Beer
After the Sam Adams 27% utopias came out, there has been a war for the world's strongest beer. BrewDog released "Tactical Nuclear Penguin" at 32%. Then came out Germany's Schorschbrau Schorschbock at 40%.
Now, we have BrewDog striking back with "Sink the Bismark" to sink the German's effort to hold the title. "Sink the Bismark" comes in at 41%, and is very close to the physical limit of beer.
The news story:
February 17th, 2010 at 4:18 PM ^
What determines the physical limit for beer w/r/t alcohol content?
February 17th, 2010 at 4:23 PM ^
Chemistry. Sugar -> Alcohol.
February 17th, 2010 at 4:23 PM ^
Yea but does it taste good?
February 17th, 2010 at 4:31 PM ^
I've heard they aren't bad, particularly the Tactical Nuclear Penguin. I don't know anyone who has tried the others.
February 17th, 2010 at 4:39 PM ^
The Sam Adams' taste pretty good and age wonderfully well. One can probably go online and find the Utopias there. Brewed last in 2009 I think. With some searching one can still find a bottle of Millenium now and then, but would have to spend a pretty penny to get one.
February 17th, 2010 at 4:24 PM ^
They are called High Gravity Beers.High Gravity simply means specialty craft beers with an increased weight of sugar and gravity "pull" in the fermentation process. They are higher in alcohol because they contain more sugar and other ingredients at the start of the brewing process. I am not sure of the exact limit, but it has to do with how much of some of the ingredients that can be in a beer and still be called a beer.
February 17th, 2010 at 4:30 PM ^
Once beer reaches 40% alc, I would probably rather have a Gin & Tonic.
February 17th, 2010 at 5:20 PM ^
That would a stiff one. Bombay weighs in at 47%. That's about 4.25 oz gin and 0.75 oz tonic. No Lime.
February 17th, 2010 at 7:05 PM ^
Ernest Hemingway approves of this post
February 17th, 2010 at 4:32 PM ^
The limit is based on how strong an alcohol environment beer yeasts can live in.
February 17th, 2010 at 7:24 PM ^
need a little Barwis time.
February 17th, 2010 at 7:39 PM ^
and reincarnated I want to come back as brewer's yeast.
February 17th, 2010 at 4:48 PM ^
What about anhydrous ethanol?
February 18th, 2010 at 1:01 AM ^
anhydrous ethanol has trace amounts of benzene as a stabilizer. You do not want to drink 200 proof ethanol.
February 17th, 2010 at 4:50 PM ^
Is Dogfish Head's 120 Minute IPA at 21% (Also had Sam Adams Triple Bock at 18%). You really have to be a beer connoisseur to appreciate beers at this level as there is a lot of flavor to be savored.
If your idea of exotic beer is Guinness, then these high ABV beers are likely not for you.
February 17th, 2010 at 5:22 PM ^
I had a Barley Wine at 18% once. I have never seen the Triple Bock before, but the Double Bock is fantastic.
February 18th, 2010 at 9:11 AM ^
DFH 120 IPA. WHOOO! I love it... most of the time. Sometimes it's just WAYYYY too hoppy.
My favorite from DFH is the Midas Touch, which is not really beer, and is also very expensive. Good either way, though.
February 17th, 2010 at 4:57 PM ^
40% that is crazy. I think the strongest that I have ever had was called Rogue Dead Guy and I think it was only around 9%. Had about 4 pints of that and I was pretty buzzed.
February 17th, 2010 at 5:38 PM ^
Rogue Dead Guy is one of my favorite beers ever. I keep it in my fridge pretty much all the time.
Try some Belgian ales... most of them clock in anywhere from 8.5% to 12%.
February 17th, 2010 at 5:45 PM ^
The Hop Leaf in Andersonville in North Chicago land was my home many nights. Nothing like boars cheeks, mussels, and about 20+ Belgians on tap.
February 17th, 2010 at 5:48 PM ^
Dang, I may just start to cry. That sounds so sweet. (Making note to self for next Chicago trip.)
February 17th, 2010 at 6:07 PM ^
Excelletn place. Last time I was there I had the duck reuben. Phenomenal.
February 17th, 2010 at 6:21 PM ^
It used to be a well-kept secret. Somebody let the word out though and now it's usually packed. Good for the Hopleaf I suppose but it was nice when it was less crowded.
February 17th, 2010 at 9:57 PM ^
Love the place, but I almost never go there because it's so packed _all the time_. There's no reason they shouldn't be open for lunch.
February 17th, 2010 at 5:01 PM ^
Best one I've had was Mad Elf. Delicious and 12%
February 17th, 2010 at 6:14 PM ^
Troeg's finest. I can find it on tap around here all winter. To be honest, not a big fan though - too much of a cherry taste.
February 17th, 2010 at 5:04 PM ^
You can experience the testing phase of many local Weapons of Mass Intoxication at the Michigan Brewer's Guild Beer Fest next weekend.
http://www.michiganbrewersguild.org/events.asp
I used to attend this when it was in Lansing. It's 35 Michigan breweries, and they bring their heaviest stuff. It's an absolute blast... just nominate a DD early (and make sure it's not you).
February 17th, 2010 at 6:19 PM ^
They also had a summer beer fest in Ypsi/AA (it might still exist, I don't know) that I loved. I remember having a 18% beer there. I don't recall which brewery made it though.
February 17th, 2010 at 10:45 PM ^
I was there this past summer and seem to recall a few approaching that level, but things are a little hazy...
February 18th, 2010 at 12:28 PM ^
Looking forward to it.
February 17th, 2010 at 5:14 PM ^
Does Kevin Grady have a take on all of this?
February 17th, 2010 at 6:36 PM ^
I didn't neg you, but boooooo.....
February 17th, 2010 at 5:23 PM ^
It's true that most beer yeast dies around 12% alcohol and folks like Sam Adams and Dogfish Head have cultivated unique strains that can survive up to the low 20%s. What Brewdog does is 'freeze-distill' their beer. Alcohol has a lower freezing point than water so if they freeze it to just below 32F ice crystals will form and by removing the ice what is left has a higher alcohol concentration. There's debate in the beer world about whether this is technically beer anymore or some kind of beer/liquor hybrid. Theoretically you could do this forever and get up to 100%, but it would be much simpler to just distill and make whiskey at that point.
February 17th, 2010 at 7:13 PM ^
I, for one, get little value out of the super-high gravity beers. Founder's Devil Dancer triple IPA (13%) and Samichlaus dopplebock (14%) are at the extreme of my palate. Beyond that, I don't get much enjoyment and don't really see the point. I'll take a gin on the rocks or a nice, warm scotch
February 17th, 2010 at 5:33 PM ^
Good god, 41%? That's stronger than some bourbons... How can you really call it a beer at that point?
February 17th, 2010 at 5:36 PM ^
some Saaz hops on Everclear and call it GrainBrain. A little dab will do ya.
February 17th, 2010 at 5:45 PM ^
And I thought Belzebuth, which I've grown cautiously fond of, was powerful at 13%. I feel like such a lightweight now...
February 17th, 2010 at 10:39 PM ^
Stone Brewing has a couple of my favorites...
Arrogant Bastard Ale (only 7.2%) and Double Bastard (10%)
Also, below is a link to Realbeer.com's Beer data... doesn't have a lot of rare beers, but an interesting resource...
http://www.realbeer.com/edu/health/calories.php
February 17th, 2010 at 10:56 PM ^
I'm poor it's "Street Legal" Four O all the way for me.
February 18th, 2010 at 12:58 AM ^
I love brewing beer. It is like a biochemistry experiment I can drink and get drunk with. I still have a case of the vanilla stout I brewed a couple months ago.
February 18th, 2010 at 2:26 AM ^
Shit, and I thought that Dogfish Head 120 Minute IPA and Worldwide Stout were tough.
February 18th, 2010 at 7:57 AM ^
So in my quest to drink at least one of every flavor/style Sam Adams is brewing this year I picked up the Imperial White yesterday for the US/SWZ curling match. Started drinking and tasty, yes. But by the end of #2, I was starting to get a little sleepy eyed. Wondering what the hell was happening, I went back to the bottle label... Holy Shiznit! 10% ABV! Sam Adams, you sir, are a Great American.
February 18th, 2010 at 8:45 AM ^
will just drink 13 budweisers instead. I prefer beer that can be consumed without wearing rubber gloves and science goggles, thank you.
February 18th, 2010 at 9:34 AM ^
I can easily brew you some budweisers. Just fill a bottle with water and place 3 to 4 drops of yellow food coloring in it, and there you go.