Originally posted by Jeppe You should see the love fest on BA! (Oh hey, the reply page has changed...cool!) |
Originally posted by cgarvieuk Where’s the backlash? Kind of disappointing there isn’t a bigger uproar. Tim |
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Originally posted by Cletus At times like this it is usually best to do a quick Google. Or even take a look at the references section in a few brewing books in your house. Heriot-Watt University’s International Centre for Brewing and Distilling is highly respected. And not the sort of place that takes bribes! |
Originally posted by wunderbier I just looked at the BA thread - seems to be following similar lines here - people talking about a) if this really counts as a beer, and b) the nature of the marketing (and claims made). Having had a quick look at a few beer blogs, it appears that the common question is: Is it a beer? I’ve stuck it on the Beer article on Wikipedia as the strongest beer in the world as it uses the eisbock technique, so on the surface appears to quality under the existing understandings we have. But is it worth thinking about it more closely? I’d be interested in the strongest fermented beer - but I’m not interested in a beer that is then distilled or has alcohol added to it to build up the alcohol content. The freeze-distilling process has nothing to do with beer-making, and the concentration of alcohol derived from such a method would not be beer alcohol, which comes from the action of the yeast. |
I think this is a fortified beer. |
Originally posted by SilkTork Wouldn’t it be for the Eisbock tradition, I think many people would agree with you. But since it’s a traditional method to concentrate beer, I don’t think we should exclude them from the category. |
Originally posted by SilkTork I think i agree there. But im still looking forward to it. But yeah im not convinced and of these 30% monsters can really be classed as beer anymore. saying that, i think they have a place here, just the same way we have a place for cider, meads and sake |
Originally posted by SilkTork It’s not fortified because they haven’t added any spirits to stop fermentation. As has been mentioned, the freeze distillation technique is, for historical reasons, a legitimate way of raising the alcohol because it leaves behind all the beery stuff whereas distillation removes all the beery stuff. Why would it matter how high the alcohol went? Why is freeze distilling up to 20% any different than 30%? In my opinion it is clearly beer. |
Originally posted by GarethYoung Well, my thinking on the matter is that is a beer has been fermented to 10% it is a beer. Some freeze distilling would be acceptable, as long as the beer character dominates. Typically Eisbock increase by around 25% of the original strength so you get a 12.5% beer from a 10% base, or a 9% beer from a 7.5% base, etc. My feeling is that when over 50% of the alcohol in a beer doesn’t comes from fermentation of the malt source, then it goes out of the Eisbock tradition and becomes a fortified product. So a beer that ferments to 10% and is then freeze distilled to 21% had become more spirit than beer. I think that is fairly clear cut and easy to understand. |
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