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(Scotsman)   67.5% beer launched - no more than one bottle per sitting recommended   (scotsman.com) divider line 69
    More: Spiffy, beer launching fridge, tasting note, Stella Artois, Brewmeister Brewery  
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6919 clicks; posted to Main » on 24 Oct 2013 at 9:49 AM (37 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-10-24 08:03:35 AM
Only 1?  Amateurs.
 
2013-10-24 09:01:21 AM
Each bottle of Snake Venom comes with a warning label, stating that a maximum of one full bottle should be consumed per sitting.

Isn't that like downing a dozen normal shots with dinner?
 
2013-10-24 09:01:53 AM
Only 135 proof? Well, that's some foo-foo beer right there. Might as well put on a damn mini-skirt while you drink it.
 
2013-10-24 09:11:47 AM
Well, no problem then!  I drink standing up.
 
2013-10-24 09:12:08 AM
Ooh, I like the name on it.
 
2013-10-24 09:51:19 AM
"Can we have your attention now?" I can hear the brewers saying. "Do you love us yet?"
 
2013-10-24 09:52:46 AM

Barry Lyndon's Annuity Cheque: Each bottle of Snake Venom comes with a warning label, stating that a maximum of one full bottle should be consumed per sitting.

Isn't that like downing a dozen normal shots with dinner?


Yeah someone in the comment said it actually says not to consume more than 35mL at once.  I guess this is a beer to be tried with six of your friends.  I can't imagine it tastes very beer-like at that alcohol level but I'd definitely be willing to try if someone had it.
 
2013-10-24 09:52:51 AM
I'll stick with my de-alcoholized beer, thank you very much.

*takes a sip, passes out*
 
2013-10-24 09:54:52 AM
Would really like details on how they achieved that level without distillation.  Yeast, even champagne yeast, dies off at around 13% ABV
 
2013-10-24 09:56:26 AM
What's the point? It probably tastes less like beer and more like rubbing alcohol.

I don't know. Maybe I'm supposed to be impressed or something, but this just seems like someone let a moron into the brewery.
 
2013-10-24 09:56:57 AM
In all honesty, I could not possibly care less about the amount of alcohol that's in beer.

What does it taste like?

My experience is that once a beer gets above 12% or so, they cease tasting good and have a more watery feel.

To each there own, I guess.
 
2013-10-24 09:58:32 AM

MycroftHolmes: Would really like details on how they achieved that level without distillation.  Yeast, even champagne yeast, dies off at around 13% ABV


I'm guessing the answer is 'they cheated and dumped in some Everclear'. If they could do it through fermentation, they would be selling that yeast to the ethanol fuel industry instead of making 'beer' with it.
 
2013-10-24 09:59:47 AM

MycroftHolmes: Would really like details on how they achieved that level without distillation.  Yeast, even champagne yeast, dies off at around 13% ABV


Well there are yeasts now that can get into the 20s but you're right, still no wear close to what these guys are saying.  Maybe they Eisbocked it far beyond normal.
 
2013-10-24 09:59:48 AM

Ivo Shandor: MycroftHolmes: Would really like details on how they achieved that level without distillation.  Yeast, even champagne yeast, dies off at around 13% ABV

I'm guessing the answer is 'they cheated and dumped in some Everclear'. If they could do it through fermentation, they would be selling that yeast to the ethanol fuel industry instead of making 'beer' with it.


I don't think that can be legally called a beer if it is fortified like that
 
2013-10-24 10:00:00 AM
Why not just make hops flavored vodka at that point? This is as stupid as the people who make hot sauce that is too hot to possibly enjoy
 
2013-10-24 10:00:27 AM
where, jesus coffee come on already.
 
2013-10-24 10:01:22 AM

Vodka Zombie: What's the point? It probably tastes less like beer and more like rubbing alcohol.

I don't know. Maybe I'm supposed to be impressed or something, but this just seems like someone let a moron into the brewery.


i think what's impressive is that the could brew something up to that alcohol without distilling.  i sincerely doubt taste was the goal here.  more of a science experiment.  and pretty impressive, since most yeasts (if not all) would normally die off well before reaching that alcohol level.

so, i guess what's interesting is that the created some kind of zombie yeast.  or a method to zombify yeast.  \

well, now we know where the zombie apocalypse started, time to go buy guns.
 
2013-10-24 10:03:11 AM

IntertubeUser: In all honesty, I could not possibly care less about the amount of alcohol that's in beer.

What does it taste like?

My experience is that once a beer gets above 12% or so, they cease tasting good and have a more watery feel.

To each there own, I guess.


You're doing it wrong....you drink beer, not feel it up.
 
2013-10-24 10:04:50 AM
Here's an easy way to make this. Get yourself some high proof vodka. Add it to your beer. Done.
 
2013-10-24 10:04:57 AM

pute kisses like a man: Vodka Zombie: What's the point? It probably tastes less like beer and more like rubbing alcohol.

I don't know. Maybe I'm supposed to be impressed or something, but this just seems like someone let a moron into the brewery.

i think what's impressive is that the could brew something up to that alcohol without distilling.  i sincerely doubt taste was the goal here.  more of a science experiment.  and pretty impressive, since most yeasts (if not all) would normally die off well before reaching that alcohol level.

so, i guess what's interesting is that the created some kind of zombie yeast.  or a method to zombify yeast.  \

well, now we know where the zombie apocalypse started, time to go buy guns.


Would it be possible to use some kind of vessel that allows the alcohol to be separated off from the fermentation?  Or has the yeast zombie apocalypse truly begun.
 
2013-10-24 10:05:33 AM

Russ1642: Here's an easy way to make this. Get yourself some high proof vodka. Add it to your beer. Done.


Round of boilermakers for Sea-Bass and the boys.
 
2013-10-24 10:05:55 AM
Yep, it's made with bits of real panther  snake venom so you know it's good
 
2013-10-24 10:06:44 AM

MycroftHolmes: pute kisses like a man: Vodka Zombie: What's the point? It probably tastes less like beer and more like rubbing alcohol.

I don't know. Maybe I'm supposed to be impressed or something, but this just seems like someone let a moron into the brewery.

i think what's impressive is that the could brew something up to that alcohol without distilling.  i sincerely doubt taste was the goal here.  more of a science experiment.  and pretty impressive, since most yeasts (if not all) would normally die off well before reaching that alcohol level.

so, i guess what's interesting is that the created some kind of zombie yeast.  or a method to zombify yeast.  \

well, now we know where the zombie apocalypse started, time to go buy guns.

Would it be possible to use some kind of vessel that allows the alcohol to be separated off from the fermentation?  Or has the yeast zombie apocalypse truly begun.


The only method that I know of that you can use and still have something that is officially beer is freezing.  That's how they make Eisbock but the top end for the style is supposed to be like 8%.
 
2013-10-24 10:07:27 AM

pute kisses like a man: i think what's impressive is that the could brew something up to that alcohol without distilling. i sincerely doubt taste was the goal here. more of a science experiment. and pretty impressive, since most yeasts (if not all) would normally die off well before reaching that alcohol level.

so, i guess what's interesting is that the created some kind of zombie yeast. or a method to zombify yeast. \

well, now we know where the zombie apocalypse started, time to go buy guns.


I'm pretty sure the other 'beers' like this were freeze-distilled to get to that strength. That's several times the usual alcohol strength yeast can withstand.
 
2013-10-24 10:07:59 AM

MycroftHolmes: Ivo Shandor: MycroftHolmes: Would really like details on how they achieved that level without distillation.  Yeast, even champagne yeast, dies off at around 13% ABV

I'm guessing the answer is 'they cheated and dumped in some Everclear'. If they could do it through fermentation, they would be selling that yeast to the ethanol fuel industry instead of making 'beer' with it.

I don't think that can be legally called a beer if it is fortified like that


It's in the land of kilts and bagpipes, might be different there.
 
2013-10-24 10:08:40 AM

toraque: Well, no problem then!  I drink standing up.


Not for too long though..
 
2013-10-24 10:08:52 AM
When will Hops Puns Brewing come out with Hip Hops Hooray Killer Malt Liquor 140 proof?
 
2013-10-24 10:10:38 AM
One Snake Venom,
Two Snake Venom,
Three Snake Venom,
Floor.

/oblig
 
2013-10-24 10:12:52 AM

pute kisses like a man: i think what's impressive is that the could brew something up to that alcohol without distilling. i sincerely doubt taste was the goal here. more of a science experiment. and pretty impressive, since most yeasts (if not all) would normally die off well before reaching that alcohol level.


from the video on their website, they use a process similar to what was traditionally used to make apple jack.
http://www.youtube.com/watch?v=rcD9tGUlzwU

In apple jack, cider is frozen, then the ice is removed. what's left is a higher ABV.
they do the same with with beer.
 
2013-10-24 10:15:17 AM
I once played bass with an Irish music band.  Our pre-gig ritual included pints of Guinness as chaser for shots of Irish Whiskey, neat.  Mellow tastes and a fine buzz, but it's a wonder that none of us ever accidentally fell off a stage.
 
2013-10-24 10:19:03 AM
Weak whiskey -what's the point? Flavor???

No thanks, I'll stick to my exploration of Belgian Sours.

boozedancing.files.wordpress.com


Although last night it was Warsteiner Octoberfest and Harpoon IPA
 
2013-10-24 10:20:08 AM
Anything over 13% is barley wine. Anything over 18% is distilled. This isn't beer.
 
2013-10-24 10:21:36 AM

Carn: That's how they make Eisbock but the top end for the style is supposed to be like 8%.


Nah, that can't be right. Most Doppelbocks I've had fall around 8. Eisbock goes up from there. BeerAdvocate claims: "Average alcohol by volume (abv) range: 9.0-15.0%"

As to the beer in TFA, I was totally expecting it to have come from BrewDog. Everyone in this thread should go check out the story of End of History, if you haven't seen it already.

www.brewdog.com
 
2013-10-24 10:23:18 AM

The_Original_Roxtar: pute kisses like a man: i think what's impressive is that the could brew something up to that alcohol without distilling. i sincerely doubt taste was the goal here. more of a science experiment. and pretty impressive, since most yeasts (if not all) would normally die off well before reaching that alcohol level.

from the video on their website, they use a process similar to what was traditionally used to make apple jack.
http://www.youtube.com/watch?v=rcD9tGUlzwU

In apple jack, cider is frozen, then the ice is removed. what's left is a higher ABV.
they do the same with with beer.


I found a table with no citations regarding freeze distillation:

Temperature (F/C).......% Alc.
............10 / -12.2.........8
.............5 / -15.0.........11
.............0 / -17.8.........14
...........10 / -12.2..........8
...........-5 / -20.6.........17
.........-10 / -23.3..........20
.........-15 / -26.1..........24
.........-20 / -28.9..........27
.........-25 / -31.7..........30
.........-30 / -34.4..........33

To get to the ABV they're at... wow.
 
2013-10-24 10:24:17 AM
67.5% isn't beer anymore. I mean, you can call it what you want I guess, but at that ABV it's higher than a lot of liquors
 
2013-10-24 10:25:13 AM

MycroftHolmes: Would really like details on how they achieved that level without distillation.  Yeast, even champagne yeast, dies off at around 13% ABV


Other ultra-high gravity beers have been fermented with specially bred yeast up to about 15-18% alcohol. The rest is done by freezing out the water from the alcohol to give you the higher concentration. It's basically distillation, only on the opposite end of the temperature scale. And instead of removing alcohol from water you're removing water from alcohol.


I'm guessing this beer was made the same way.
 
2013-10-24 10:27:33 AM
If you can't make a good beer, make a shiatty gimmick and hope people buy it anyway.

/ok, maybe a little cynical
 
2013-10-24 10:29:00 AM
I'd rather just drink bourbon at that point. Maybe have a nice light lager after every third glass just to hydrate.
 
2013-10-24 10:30:32 AM

MycroftHolmes: Would really like details on how they achieved that level without distillation.  Yeast, even champagne yeast, dies off at around 13% ABV


They probably do distill it by freezing (debate about whether freeze-distillation is really distillation or not aside).  That's how most of the previous high alcohol beers have been produced.   Or they just add pure grain alcohol.

You can get some barleywines up to 15% without freezing and some turbo-yeast can get higher using pure sugar.  Not that the result it that drinkable without filtering and adding flavorings since at that point it's just sugarjack.
 
2013-10-24 10:41:24 AM

syberpud: MycroftHolmes: Would really like details on how they achieved that level without distillation.  Yeast, even champagne yeast, dies off at around 13% ABV

They probably do distill it by freezing (debate about whether freeze-distillation is really distillation or not aside).  That's how most of the previous high alcohol beers have been produced.   Or they just add pure grain alcohol.

You can get some barleywines up to 15% without freezing and some turbo-yeast can get higher using pure sugar.  Not that the result it that drinkable without filtering and adding flavorings since at that point it's just sugarjack.


All those methods sound like a good way to make beer that tastes like ass.
 
2013-10-24 10:46:58 AM

you have pee hands: If you can't make a good beer, make a shiatty gimmick and hope people buy it anyway.

/ok, maybe a little cynical


And thus the hop bombs are explained
 
2013-10-24 10:54:46 AM
And it likely tastes like a dead snake's fermented asshole. Just drink some whiskey you freaks.
 
2013-10-24 11:00:43 AM
Hoppy ?  no thanks I'll have a snort of some boxed Vodak  instead

www.scanbolaget.com
 
2013-10-24 11:11:35 AM
Interesting stunt, but serious?  I doubt it.
 
2013-10-24 11:18:07 AM

Ivo Shandor: MycroftHolmes: Would really like details on how they achieved that level without distillation.  Yeast, even champagne yeast, dies off at around 13% ABV

I'm guessing the answer is 'they cheated and dumped in some Everclear'. If they could do it through fermentation, they would be selling that yeast to the ethanol fuel industry instead of making 'beer' with it.


had some friends who worked at tommyknocker brewery.  Butthead has everclear in it.  or so i heard.
 
2013-10-24 11:33:59 AM
ModernPrimitive01:
 This is as stupid as the people who make hot sauce that is too hot to possibly enjoy


Indeed. The ex's dad gave me a bottle of hot sauce like that: one or two shakes will spice up a gallon of chili. If you use more than a tiny bit you'll need to add more chili. Which shows what I'd probably have to do to drink this "beer": mix it with Bud Light. And I hate Bud Light.
 
2013-10-24 11:34:02 AM
"Ninety nine bottles of ... thud ...
 
2013-10-24 11:49:05 AM

MycroftHolmes: Would really like details on how they achieved that level without distillation.  Yeast, even champagne yeast, dies off at around 13% ABV


That's what I came to post. It has to be either heat distillation (which would seem to make it a whisky instead of a beer), or extreme ice-brewing. Aint no yeast that can survive that alcohol level.
 
2013-10-24 11:50:19 AM
Can you say, "Boilermaker"?
 
2013-10-24 12:16:15 PM
In Sweden they did an independent test on their last effort at 65% ABV. Conclusion: It was less than 20% ABV, so I'm pretty sceptic this time as well.
 
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