Holy cow! Brewmeister Armageddon Beer 65%APV/ World strongest beer.

[buffdaddy]

http://www.brewmeister.co.uk/#/our-beers/4560528593

 

[CptBlueBear]

Any idea how they accomplish that? I was under the impression that by ~15% the alcohol kills the yeast.

 

[MrLara]

i wonder if that's even enjoyable.

 

[Prince]

i wonder if that's even enjoyable.

This is more about bragging rights than taste.

 

[MrLara]

yeah, you are probably right.

i tried the dogfish head 120 (between 18-21%) and it took me a while to finish it.

it would take me a few days to finish this one.

 

[Commander Quan]

How much fractional freezing can happen before something is no longer considered beer? Apparently as much as the manufacturer wants.

 

[jazzguy]

There are yeasts that will go higher than that but not none that go nearly this high. They achieve their final alcohol through freezing. I find it interesting that the label says 65% on it but not what that number represents. It might be 65% water. I'd be curious to measure this in a ebulliometer to see what the actual ABV is.

Any idea how they accomplish that? I was under the impression that by ~15% the alcohol kills the yeast.

 

[galopede]

It'll be 65%abv as that is the legal requirement in the UK.

Here's a report from the Daily Fail

http://www.dailymail.co.uk/news/art...n-Whats-like-knock-worlds-strongest-beer.html

 

[The Chandos]

$100 a bottle shipped to US - not bad considering it's stronger than the Laphraoig I'm drinking now.

 

[CptBlueBear]

Figured as much.

I've done it accidentally myself and the result was not good. But not bad enough to to stop us repeating the experiment the following night. That result was mixed (three successful, one broken bottle) but no real increase in drinkability. I hope the results are rather better when professionals do it.

Either way, that makes it something I no longer regard as beer

There are yeasts that will go higher than that but not none that go nearly this high. They achieve their final alcohol through freezing. I find it interesting that the label says 65% on it but not what that number represents. It might be 65% water. I'd be curious to measure this in a ebulliometer to see what the actual ABV is.

 

[Seadooer]

i wonder if that's even enjoyable.

+1

 

[cb91710]

Any idea how they accomplish that? I was under the impression that by ~15% the alcohol kills the yeast.

I've kicked out a couple of batches of mead that tipped 17%. I used 3 different yeast strains, one being a Champagne yeast that is tolerant to 22% under lab conditions.

You aren't going to get to 65% without concentrating the alcohol. Freeze/scoop.