The world's strongest beer is Scottish Beithir fire and is 75% alcohol. Needless to say it comes with a warning not to drink too much, so perhaps best only to have a pint or two.
Yes. I have 98% moonshine in my home bar and its drinkable. Of course you will die when you drink a bottle of that stuff because ethanol overdose. When I make a party boys prefer diluted Weinbrand/Brandy made by my dad instead of vodka because it burns slightly like expensive cognac. I just dilute it with tap water to 40-50%. I want them drunk but not death. Clean ethanol is practically tasteless, what people taste in strong alcoholic beverages are phenols which are mostly bitter and aromatic, then glycols which cause burn in the throat and slightly soapy taste. Ergo: good balanced alcoholic beverage can taste with 95% very similar to 40% one.
I believe China sells 80% beer and I was told by multiple Chinese people that good beer does not have that burning fiery taste to it but tastes just as comfortable, smooth and relaxing as water or iced tea. The idea its the toughest beer is a marketing gimmick used to increase their sales, because with 10 billion people in this world, it is impossible to know for sure that your beer is the strongest ever made. You would have to test all 200+ countries and all the villages and cities in each before you can draw that conclusion.
It's just like when they said Dubai has the only 7 star hotel on earth while I remember passing by a 7 star hotel in China on my way to visit a friend who lived near that area.
I've had 80% alcohol before but only a small amount. It was like a very small shot with lots of sugar. But the burning was actually quite enjoyable I swallowed it right awa so I only felt it going down and in my belly and it did feel like fire.
Drinking this one bottle would be equivalent to drinking 5 Liters of regular beer or even more because a lot of beers aren't even at 5%. So I wouldn't drink the a lot of it.
If by any chance you know of a yeast species able to produce that quantity of alcohol, please keep me posted ;0)
On the practical side, I don't see the necessity of producing beer that strong. Over 55°V of alcohol, drinking is more about boasting and questionable performance than really enjoying drinking a pint and being tipsy. Mind I still ove Whisky !
Pretty much no yeast can survive above roughly 21% alcohol. There's a yeast called "turbo yeast" used by home distillers.. I don't remember the particular strain of yeast but there's a bunch of extra yeast nutrients in there that may or may not give you off flavors. For regularly available yeast strains the one is going to take the highest alcohol content to die off is either going to be champagne style yeast or sake yeast or certain kinds of distillers yeast
@Staximus 21°V is already a very high figure ! I make wine as amateur since about 35 years, and the best yeast available at the V. A. W. (our local wine club) reached maximum 16°V. These days I use plain beer yeast, which still reaches 11-12°V alcohol, enough for my simple wines. Mind that professional distillers as Cognac, first produce a light wine of around 8°V before distilling it, two times if I'm not mistaken.
@Staximus Actually I knew about that freezing technique. It's used in France, if I'm not mistaken, to produce a particular strong wine. I think it's called "ice wine" (https://en. wikipedia. org/wiki/Ice_wine). It's also a legal way for amateurs to "distilate" alcohol.
Handling the world’s strongest beer would be quite the adventure! Personally, I’d approach Beithir Fire with a sense of respect and curiosity. 🍺 With its 75% alcohol content, it's more like a spirit than a typical beer. I’d savor it slowly, appreciating its unique taste and craftsmanship, rather than consuming it by the pint. It reminds me of a visit to a distillery where I tried a whiskey with an intense yet rewarding flavor profile. Always fascinating to see the boundaries being pushed in the world of brewing!
In the words of the Wurzels: I am a Cider Drinker. Also Rum. Not Beer. In fact, Beer is the only alcoholic beverage I've tried that I absolutely cannot stomach. That goes for bitter and stout. Tried a fair few. Hated them all.
75%!!! I might just smell that and pass out, I’m a lightweight😂
We used to make a Scotch Ale at the brewery I worked for, I think that was like 12-13% if I remember it right. I didn’t even like that, it was too strong
No. Beer is gross, and anyone who says otherwise is lying (if people actually liked the taste of beer, non-alcoholic beer would be way more popular that it is - maybe as popular as coca cola)
@Staximus I will try and help you. Anyhow, there are as many different breweries in G'ny as cheese types in France :D Give me some clues, like... was it a 'local' beer, in what area, and anything else specifically?
He said they went to some place called Shoffenberg, or Schoffenburg. I'm not sure of the spelling but that's how he pronounced it. He said there was a monastery or a brewery run by monks, and the monks brought out these giant mugs of black beer that had gray foam. He said it was the strongest beer he ever had, and everybody drank one giant mug and got completely trashed.
That can't possibly be all beer. Like wine, beer is alcoholic due to fermentation. You can ferment until about 18% alcohol. The 20+% you see is always fortified. Alcohol kills yeast at a certain % which is why distillation is used to male spirits
Exactly. This stuff is like absynth. A pint would be 421ml of alcohol, or I guess what we would call here 30-35 standard drinks. More than a typical bottle of vodka say that at 37% alcohol is about 24 standard drinks.
I think you would be taking shots of this bad boy, not pints.
@bddddd In college we had some stuff called Everclear. It was pure grain alcohol.198 Proof. Some guys I knew made this stuff that they called Stumplifter. It was Everclear and fruit juice. Once we did shots of Everclear. I had two shots and probably should not have had a third one.
I could probably handle it, but I wouldn’t really like it because I’ve had moonshine which is even more alcohol than that and basically burns as you drink it.
Is it still beer at 150 proof? Wouldn't it qualify as a whiskey at that point? Or rather since it is made in Scotland a Scotch? I would try it all the same.
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