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67.5%

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chris_schryer
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67.5%

Post by chris_schryer »

New record high kids. At what point do they start using Fukishima yeast?
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Kel Varnsen
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Post by Kel Varnsen »

chris_schryer wrote:New record high kids. At what point do they start using Fukishima yeast?
What I want to know, is at what point does it stop being beer, and become whisky? I mean it is not like you are getting all of that alcohol out of fermentation and yeast.

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Tapsucker
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Post by Tapsucker »

Kel Varnsen wrote:
chris_schryer wrote:New record high kids. At what point do they start using Fukishima yeast?
What I want to know, is at what point does it stop being beer, and become whisky? I mean it is not like you are getting all of that alcohol out of fermentation and yeast.
I too am curious. Short of distilling or freezing (AKA eisbock), I wonder how they are hitting these numbers. Are there really yeast that thrive in this?
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Post by icemachine »

Tapsucker wrote:
Kel Varnsen wrote:
chris_schryer wrote:New record high kids. At what point do they start using Fukishima yeast?
What I want to know, is at what point does it stop being beer, and become whisky? I mean it is not like you are getting all of that alcohol out of fermentation and yeast.
I too am curious. Short of distilling or freezing (AKA eisbock), I wonder how they are hitting these numbers. Are there really yeast that thrive in this?
I'm pretty sure this is being freeze-distilled, I think even the highest powered yeasts conk out around 35%
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JeffPorter
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Post by JeffPorter »

When I heard this on the radio this morning I thought the same thing - it's whiskey. Or at the very least call it "distilled beer".
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chris_schryer
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Post by chris_schryer »

Well, arguably, it's Beer Schnapps, but yes, it's a distillate. Ice-distilled, if I understand. But the nomenclature gets a bit funny. Because people (notably Sam Koch) say that by being distilled, it's now not "beer". But that means Eisbock isn't beer. And, for that matter, neither is Utopias (which Sam claims is the highest abv "true" beer), because the evaporation in the barrel is, itself, a kind of distillation (albeit a much slower version). I think beer geeks can chase their tales for decades nit-picking over definitions about "Craft" and "Beer" and whatever else, but for the most people, it's all a bit silly. If the producer calls it a beer, most people will agree until they can get a bump-sticker level argument against it.

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JerCraigs
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Post by JerCraigs »

Does it taste any good? It's just silly.

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