Bocc69
Ambassador of Metal Health
You are not crazy.
Some may argue this statement , but your explanation was very helpful, and appreciated.
I will go forth, to spread the word.
You are wise beyond your years, oh beer master.
You are not crazy.
Not warm - room temperature. The rationale is that it tastes good. The only reason you chill drinks is to stop them tasting of anything.
Actually I don't drink beer, but that is what I'm told.
Honestly, I'm not sure what the strongest beer I ever made was. The alcohol as such is not important, only if it is seen in relation to the other flavors of the beer. Certain styles demand higher amounts of alcohol, but it all has to do with which balance you want to achieve in the product. That being said, I think the strongest we have ever brewed here at the brewery is around 10,5 %. The strongest I've made at home is around 12 %, and I've made a couple of fruit wines and a mead at close to 18 %. It is technically possible to make fermented drinks of around 25 %, but then you need special yeast strains and a special process in order for the yeast to tolerate the high level of ethanol. There are breweries who have made stronger "beers" (the Scottish brewery Brewdog is the most famous example), but then the beer has been freeze distilled to remove water to get a higher alcohol concentration. I think the current world record is 60 % abv. Basically this is done for marketing.It's too bad I'm a reformed alcoholic or else I'd order from you Garh. What's the strongest beer (alcohol %) you've ever brewed? I liked my Faxe beer from Denmark at 10% alc./vol. The first time I tried it was over 10 years ago. I woke up the next morning in my bath tub. It sure did the trick.
;>)/