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."

Comments

Re:Is this really beer

[Verdatum]

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.

Re:Is this really beer

[archmcd]

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.

Re:Is this really beer

[hweimer]

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.