Beer 65% Alcohol ???
 

Snake Venom Beer 65%. How the H*ll do you make beer that strong ? I thought the alcohol kills off the yeast (even champagne yeast) at around 13%. Have they bio-engineered mutant alcohol resistant yeast ? If they fortify it w/a ton of alcohol - how can you call it beer ? LINK:http://shine.yahoo.com/shine-food/wo...174300468.html

I'm guessing it is some sort of fractional freezing process. Cool the beer to where water freezes but the alcohol doesn't, remove the (water) ice crystals and leave the still liquid ethyl alcohol to increase the proof. That's my guess and I'm sticking to it. :D

Right you are. Here's an entire article about the process.

http://www.popsci.com/science/articl...-beer-stronger

Cheers,
T.

Beer 65% Alcohol ???
 

Eisbocks are made this way. taken to the extreme you can definitely get to 65%. Whether it's drinkable or not is another matter...

There is a Russian saying: "Пиво без водки - деньги на ветер" ("[Drinking] beer without vodka is like throwing money into the wind")

I don't find a whole lot of anything that's drinkable at 130 proof. Cask strength whiskeys are brutal ! Thank you all. I just couldn't get my head around it

I foresee a trip to Scotland in my future. Gotta check into that one on Untappd.