Article

2009-11-28 Britain

'World's strongest' beer with 32% strength launched

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Posted by tipper 2009-11-28 08:35|| || Front Page|| [11132 views ] Top

#1 Beyond about 11%, more alcohol doesn't help the beer flavor, so its quality declines. Beer makers overcame this by adding digestives, ingredients that would stimulate the digestion, so you would absorb the alcohol faster.

Oddly enough, the Russians have long had techniques to do just the opposite with vodka, so that they could drink much more, yet absorb it slowly, to mitigate the effects of the alcohol.

Posted by Anonymoose 2009-11-28 09:04|| 2009-11-28 09:04|| Front Page Top

#2 tactical nuclear penguin sounds like it would have one hell of a hangover as a side effect

Posted by chris">chris 2009-11-28 09:59|| 2009-11-28 09:59|| Front Page Top

#3 About 64 proof beer.

Posted by JohnQC 2009-11-28 10:02|| 2009-11-28 10:02|| Front Page Top

#4 I can't imagine this tasting good at all.

Posted by gromky 2009-11-28 10:03|| ]">[ ] 2009-11-28 10:03|| Front Page Top

#5 I can't recall.

Posted by Nimble Spemble 2009-11-28 10:20|| 2009-11-28 10:20|| Front Page Top

#6 Alcohol production requires reducing the batch to clarity, and then adding flavorings. For example, all dark rum was once clear. The Russian process in all in the flavoring. Wonder why Moonshine has little flavor?

Posted by Slath Prince of the Poles1925 2009-11-28 15:41|| 2009-11-28 15:41|| Front Page Top

#7 No it doesn't.

The brew was near frozen and ice was removed to increase the alcohol content by removing water.

Posted by Bright Pebbles 2009-11-28 17:35|| 2009-11-28 17:35|| Front Page Top

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