The brewery's website explains that it's repeated freeze distillation from a yeast start of 10% ABV. Super-yeast is usually terrible stuff, as it tends to generate higher carbon alcohols and other stuff that adds off-flavours. I think there are also alcohol-producing bacteria that will go to higher ABVs than yeast, but those are even worse taste-wise.
Calling it "beer" after distillation is questionable in my mind, but compared to super-yeast it's probably a fair bit tastier. It's not that super-yeast is a terrible idea, so much as I don't think many people try a brew good beer, as opposed to extreeeeem brews. La fin du monde at 9% ABV is a good example of a higher gravity beer that's still tastes good.
Calling it "beer" after distillation is questionable in my mind, but compared to super-yeast it's probably a fair bit tastier. It's not that super-yeast is a terrible idea, so much as I don't think many people try a brew good beer, as opposed to extreeeeem brews. La fin du monde at 9% ABV is a good example of a higher gravity beer that's still tastes good.
dropzone
Master Poster
- Joined
- May 24, 2009
- Messages
- 2,033
I prefer to think of this as the happy gamesplayers they are. As a Yank, I can only admire any other interpretation.
JJM 777
Illuminator
- Joined
- Jun 25, 2004
- Messages
- 4,060
I have tasted beers up to 8.5% with a nice taste not much different from regular 4.7% beers.
Majority of strong beers have a very bitter and unpleasant taste, but some companies like Petra Beer in Jordan (8%) and Olvi Double Bock (8.5%) in Finland have managed to get a clear and enjoyable taste.
commandlinegamer
Philosopher
In the UK you have strong ales about the 8-9% range, known as Wee Heavy in Scotland and Barley Wine in England. They do tend to have a more pronounced flavour and may be more hopped, but the ones I've tried I've found to be sweeter than standard brews. In any case they're designed for sipping, preferably on a cold winter's night in front of a roaring fire.
A notable example is Skullsplitter, made by the Orkney Brewery.
Last edited:
soylent
Muse
- Joined
- Dec 8, 2007
- Messages
- 968
There's a very rude joke to be had here but I'm not sure I want to articulate it in public.
Jeff Corey
New York Skeptic
- Joined
- Aug 2, 2001
- Messages
- 13,714
Me neither.
Interesting idea, but doesn't that also carbonate your drink in the process?
decojuicer
Student
- Joined
- Nov 20, 2009
- Messages
- 44
No, carbonation happens post-fermentation. By adding just a little more sugar as you bottle, or by forcing CO2 into solution in the keg. At least in homebrewing.
Actually, yes -especially if the dry ice and the beer that is going to have it's alcohol level raised is put in a container for 4 or 5 minutes the dry ice will add to carbonation already present - though to a limited amount unless the container is tightly sealed. Not a safe thing to do though!
I brought up the carbonation issue because I recall dropping dry ice into a drink when I was a kid (around Halloween, natch) and it caused the the drink to become carbonated like a soda, even after the dry ice was gone. I don't remember now how profound the effect was, though, and I wonder how alcohol will affect the mix. I am thinking of hard alcohol now, not beer- a very cold martini of some sort might be interesting made this way.
Party Time Pine Cone Liquor
I think the technical term is Beliquor (pronounced blicker)
This isn't to be confused with Glug which is a mixture of all the left over drinks from the night before. And remember Glug can be converted to Ultra Glug by simply straining out the cigarette butts through an old sock!
Technically, that would make it Beer Liquor.
I think the technical term is Beliquor (pronounced blicker)
This isn't to be confused with Glug which is a mixture of all the left over drinks from the night before. And remember Glug can be converted to Ultra Glug by simply straining out the cigarette butts through an old sock!
decojuicer
Student
- Joined
- Nov 20, 2009
- Messages
- 44
You would have to drop the dry ice into the liquor and then seal the bottle in order to give the CO2 time to dissolve into solution. If you just dropped it into a glass, especially a martini glass, the CO2 would just escape out into the air.
However, it might be a cool novelty drink, and it would definitely be cold.
Giraffe107
Graduate Poster
- Joined
- Aug 16, 2007
- Messages
- 1,443
I have had a 13% beer. It was the worst thing I have ever drunk. I can't even imagine how bad 32% would be.
WildCat
NWO Master Conspirator
- Joined
- Mar 23, 2003
- Messages
- 59,856
Actually, in my chem classes we play with dry ice once or twice a year and one of the things we do is put a bit of flavored/sugared solution in a beaker and add a chunk of dry ice- we do not cover it and, except for the usual weird flavor we choose, it is indistinguishable from a normal soda after a few minutes with the dry ice.The only reason I mentioned sealing the container is because the beer will already be carbonated so if you want to increase the carbonation level, you might need a bit of extra pressure (and the coldness of the CO2).
It does work great for chilling/carbonating non-carbonated alcoholic beverages (if you aren't doing it to raise the alcohol content) but be very careful if you seal the bottle. I am pretty sure they show what happens with CO2 and water in a sealed bottle and/or balloonin video on YouTube. Not a good idea at a party!!!