Thread: Calling All Beer Drinkers

When I can get it....




By far my favorite of the wheat beers.

I'm still waiting for forestyprof to jump in (he's a homebrewer). I'm not much on the beer (like the hards though ) but, anything stout, porter, or nut brown is what I'll drink.
Some of the beers that's getting a lot of attention at the bar I'm working at right now are the Rogues (dead guy and hazelnut), Lost Coast (alleycat amber, great white ale, and the downtown brown), and Deshutes (everything).
I'm not totally sure, but I think that the strongest we have is the Optimator (I Think it's around 9-11%) and the Big Foot (stupid strong at 11%)

So, no one here has tried Sam Adams Utopia? I would love to try a 48 proof beer, but I'm not going to pop $100 for something that isn't recommended!
-Fred

Me personally I prefer Dickens Cider.

Cheers
John

Originally Posted by cudahogs

So, no one here has tried Sam Adams Utopia? I would love to try a 48 proof beer, but I'm not going to pop $100 for something that isn't recommended!
-Fred

I have, and it is incredible!! It was offered to me by a fellow beer snob.
I'm glad he spent the money and not me!! Too rich for my wallet.

Originally Posted by JMS

I have, and it is incredible!! It was offered to me by a fellow beer snob.
I'm glad he spent the money and not me!! Too rich for my wallet.

That's all the coaxing I needed!
Thanks!
-Fred

Originally Posted by cudahogs

That's all the coaxing I needed!
Thanks!
-Fred

Sip on it like you might do with a fine brandy or port!!

Originally Posted by JMS

Sip on it like you might do with a fine brandy or port!!

...or like a $100 beer! I will do that.
I hear that the high alcohol content prevent any carbonation. Is this true?
-Fred

Originally Posted by cudahogs

...or like a $100 beer! I will do that.
I hear that the high alcohol content prevent any carbonation. Is this true?
-Fred

when you use a second fermentation to create the carbonation this would absolutely be true! Most yeast strains can not survive in an atmosphere that is beyond 14 to 15% alcohol. An experienced brewer can coax a little more alcohol out of the yeast, say 16 to 18% but by this time there won't be anything left for the poor yeast to give, except ofcourse their little brewing souls! For saki, the Japanese use special strains of yeast and a bacteria laden rice product called Koji which work together to create 18 to 22% alcohol! Now if they use nitrogen or co2 then I imagine that it could be carbonated, but I dont understand the nature of these gases as well as I understand the nature of yeast!!
to answer your question, no, as I remember it was not carbonated.
For your information 48 proof by U.S. standards equates to 24% alcohol.

Originally Posted by JMS

when you use a second fermentation to create the carbonation this would absolutely be true! Most yeast strains can not survive in an atmosphere that is beyond 14 to 15% alcohol. An experienced brewer can coax a little more alcohol out of the yeast, say 16 to 18% but by this time there won't be anything left for the poor yeast to give, except ofcourse their little brewing souls! For saki, the Japanese use special strains of yeast and a bacteria laden rice product called Koji which work together to create 18 to 22% alcohol! Now if they use nitrogen or co2 then I imagine that it could be carbonated, but I dont understand the nature of these gases as well as I understand the nature of yeast!!
to answer your question, no, as I remember it was not carbonated.
For your information 48 proof by U.S. standards equates to 24% alcohol.

Thanks for the info Mark


Justin