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The Race To Beer With 50% Alcohol By Volume
ElectricSteve writes "Most of the world's beer has between 4% and 6% alcohol by volume (ABV). The strength of beer achieved by traditional fermentation brewing methods has limits, but a well-crafted beer that is repeatedly 'freeze distilled' can achieve exquisite qualities and much higher alcohol concentrations. An escalation in the use of this relatively new methodology over the last 12 months has seen man's favorite beverage suddenly move into the 40+% ABV realm of spirits such as gin, rum, brandy, whiskey, and vodka, creating a new category of extreme beer. The world's strongest beer was 27% ABV, but amidst an informal contest to claim the title of the world's strongest beer, the top beer has jumped in strength dramatically. This week Gizmag spoke to the brewers at the center of the escalating competition. New contestants are gathering, and the race is now on to break 50% alcohol by volume."
If this tastes like crap, then no one will buy it... well, except for frat boys and the local street people.
We have had distilled beer in Scotland for years now. We call it, erm let me think ... oh yes, whisky!
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Beer at 50% ABV is called whisky.
I like beer. I like drinking beer. I like drinking a variety of beers. I don't like being falling down drunk. This race for higher alcohol content seems pointless and just limits the amount you can enjoy in one sitting.
If you freeze distill it, then it stops being beer in my book. If you freeze distill hard cider, it's not "extreme cider", it's friggin' applejack.
As a brewer, distillation offends my sensibilities if you keep calling it beer.
+0 Meh
Wrong. This is not beer, this is a distilled beverage. This technique isn't new, and the method of distillation is the only thing that makes this product distinct from traditional whiskey.
I'm not an expert, but I play one on slashdot.
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It's whisky. Just because it's distilled by freezing instead of heating the principle is the same hence the term 'distilling'. Temperature differences are being used to remove water.
I support the Slashcott and will not be reading or commenting from 2/10/14 to 2/17/14. Beta is steaming pile of dog shit
Putting "Not for human consumption" on the bottles?
If you were blocking sigs, you wouldn't have to read this.
Yeast limits the fermentation of sugars to alcohol. Once you get up around 17% to 20% ABV the yeast begin to die off. This is the natural limit of alcohol in beer. To distill the beer and increase the alcohol is to turn it into a distilled liquor and remove it from the realm of beer which is a fermented liquor.
Through selective breading or genetic manipulation of the yeast we may some day get a yeast that can produce more than the 17% to 20% but that is not the case today.
I found the article a bit misleading. If you distill it, it is a distilled liquor not a beer. This is like saying you made a beer from grapes, lol, it is not beer it is wine. lol
If you freeze distill it, then it stops being beer in my book.
Same here, but unfortunately the EU has forced us here in Germany to lower our standards so that people may call it "beer" even if it hasn't been made according to the Reinheitsgebot. In fact, such beverages have been around for quite some time under the name Bierschnaps.
Oh, and if you're interest in fancy drinks, you should try to get a Kehlenschneider. 80% ABV and 400,000 Scoville units. Which means you won't even notice the alcohol in it.
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It's whisky. Just because it's distilled by freezing instead of heating the principle is the same hence the term 'distilling'. Temperature differences are being used to remove water.
Distillation is a separation by difference in volatility (or vapor pressure). The more volatile component will be present in the vapor phase in a higher concentration than the other stuff when you boil the liquid.
The process here is called crystallization, and has very little to do with distillation, except that it also is used in a separation. Also, there is no temperature difference - it's just cold. The temperature of the entire barrel of beer-like-booze will gradually drop, but there is no temperature difference like in a distillation process where the temperature of the boiling liquid differs from the condensing vapors.
While you scoop out more ice, the temperature drops (as a function of alcohol content in the liquid). So, the liquid will cool down more over time... but there is no requirement to have a temperature difference unless you're afraid that the ice won't melt and go down the sink.
Whiskey is the condensed gas phase of the beer and you throw away the liquid residue.
In this process the good stuff never left the liquid phase. You throw away the ice.
Anyway, we've entered a discussion where we disagree on definitions. I'll give you the point that this may not be beer, but it certainly isn't whiskey either.
If you disagree with me on the distillation part, you can also change the text on wikipedia (types of distillation, subsection "other types", subsubsection "stuff that isn't really distillation").
Freeze distillation is an analogous method of purification using freezing instead of evaporation. It is not truly distillation, but a recrystallization where the product is the mother liquor, and does not produce products equivalent to distillation. This process is used in the production of ice beer and ice wine to increase ethanol and sugar content, respectively. It is also used to produce applejack. Unlike distillation, freeze distillation concentrates poisonous congeners rather than removing them.
( http://en.wikipedia.org/wiki/Distillation#Other_types )
Methanol in Prohibition-era hootch was present as an adulterant - in other words, it was deliberately added to bathtub gin because it was cheap, and the producers didn't particularly care about their customers' health. Much like melamine was added to various Chinese products to make them appear more protein-rich.
I didn't think Germans were still allowed to enforce 'purity laws'.