Martin Dickie (left) and James Watt with a 41% volume ale called Sink the Bismarck!
Posted on 02/16/2010 7:57:04 PM PST by bruinbirdman
Controversial brewery has produced a 41 per cent volume ale that it claims is the strongest in the world
Scottish firm BrewDog said its new creation, named Sink The Bismarck!, "takes beer to a whole new level".
Martin Dickie (left) and James Watt with a 41% volume ale called Sink the Bismarck!
The launch of the record-strength IPA comes weeks after German brewer Schorschbrau appeared to take the strongest beer title with its 40% strength Schorschbock.
BrewDog, of Fraserburgh, Aberdeenshire, said its newly-unveiled Sink The Bismarck! costs £40 for a 330ml bottle and will only be sold via its website.
The company said the beer, which is stronger than whisky and vodka, should be consumed in spirit-sized measures.
Managing director James Watt said: "In true BrewDog fashion we've torn up convention, blurred distinctions and pushed brewing to its limits with this audacious amplified ale."
The firm drew criticism from industry watchdog the Portman Group last year when it unveiled a 32% beer, Tactical Nuclear Penguin.
It has also faced claims that its 18.2% Tokyo beer promoted excess.
(Excerpt) Read more at telegraph.co.uk ...
Interesting. Someone has developed whiskey that tastes like guano.
Bottoms up!!
http://www.youtube.com/watch?v=7nOZa7tGoH0
Beer Drinkers and Hell Raisers (ZZ-TOP)
Ummm... that’s not beer, that’s hard liquor... LOL...
Amplified all right. As in way fortified with distilled spirits up to the power of some hard liquors. There is no known beer fermentation process that could get beer even close to this. This seems to defeat the whole purpose of beer. Beer shouldn’t burn when it’s chugged.
Distilled wine is brandy.
Distiled beer, evidently, is Sink the Bismarck!
yitbos
A brewing process with yeast still active at 82 proof?
Serving beer in a shot glass now, are we?
Somebody else did this a while back. It’s made by freeze drying (in a vacum), like Ice Beer, which evaporates out the water, leaving the concentrated alcohol and flavor. Thats the opposite process from distillation, where the alcohol is evaporated out of the orignal product then condensed.
Eiswein
Whewwwww, sounds delicious! I’m a big IPA fan but Dogfish 90 is almost too much for me, at least on a daily basis. I’d love to try a Dogfish 120 but that stuff is $16 a 12oz. bottle.
I could not realistically drink a bottle of this stuff.
I’m gonna wait for the 40 oz can. It’ll give a whole new meaning to “Hold muh beer and lookit this!”
"Just one beer, officer. Honest!"
Distillation isn’t fermentation. Fermentation goes to maybe 20% (40 proof) tops before the alcohol-rich mixture cannot support the fermentation yeast. Brandies are “fortified” wines, that is, wines with distilled spirits added. Merely distilling a wine (or a beer) would result in something akin to a raw vodka or whisky.
“Amplified all right. As in way fortified with distilled spirits up to the power of some hard liquors”
They could just take any beer and throw in a small amount of PGA and get that result, I guess.
Too-much-of-a-good-thing PING!
What does the Professional Golf Association have to do with this crazy liquor?
From Wiki:
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") [1] is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes.
yitbos
Not correct. Brandy is twice distilled after fermentation and is not "fortified". Fortified wine is quite different and is usually swill like MD2020 or Nighttrain.
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