New World's Strongest Beer

[GA Russell]

Snake Venom - 67.5% ABV

http://www.foxnews.com/leisure/2013/10/24/theres-new-worlds-strongest-beer/?intcmp=obnetwork

[Tim McG]

That would be 30 proof, wouldn't it?

I'd say that puts this beer in the malt liquor category, myself.

[alocispepraluger102]

that would be 135 proof. very few whiskeys reach that threshold.

Edited November 3, 2013 by alocispepraluger102

[Blue Train]

That would be 30 proof, wouldn't it?

I'd say that puts this beer in the malt liquor category, myself.

135 proof

@ least it's cheaper than End of History, which is 55 abv.

Of course, it also comes inside a squirrel.

Edited November 3, 2013 by Blue Train

[Guy Berger]

The arms race of ever-high-alcohol beers is not really surprising given human nature, but I would guess this novelty doesn't taste particularly good.

[Blue Train]

The arms race of ever-high-alcohol beers is not really surprising given human nature, but I would guess this novelty doesn't taste particularly good.

Something else to point out....this is going to have obscene calories. End of the World was over 1600 calories. This brewery's 65% "Armageddon" was over 1900 calories.

Edited November 3, 2013 by Blue Train

[Tim McG]

that would be 135 proof. very few whiskeys reach that threshold.

Thanks, Aloc.

I thought you halved the ABV % to get the proof number. Apparently you double it.

The arms race of ever-high-alcohol beers is not really surprising given human nature, but I would guess this novelty doesn't taste particularly good.

No doubt.

Must taste like battery acid and burn all the way down.

[BbM7]

that would be 135 proof. very few whiskeys reach that threshold.

Thanks, Aloc.

I thought you halved the ABV % to get the proof number. Apparently you double it.

The arms race of ever-high-alcohol beers is not really surprising given human nature, but I would guess this novelty doesn't taste particularly good.

No doubt.

Must taste like battery acid and burn all the way down.

Yep. 200 proof is 100 percent alcohol. I think Everclear was something like 190 proof. (Obviously not beer.)

[Big Wheel]

A 12-ounce can would have about 1300 calories...but most people would be out cold well before that point since this stuff is literally 10x stronger than a typical beer.

I don't really understand how this can be called beer. Is it even possible to get up to 60% abv with only brewing and without distilling? I'd think that saccharomyces yeast cannot survive to continue fermenting once it's sitting in something above about 20% abv.

[Blue Train]

A 12-ounce can would have about 1300 calories...but most people would be out cold well before that point since this stuff is literally 10x stronger than a typical beer.

I don't really understand how this can be called beer. Is it even possible to get up to 60% abv with only brewing and without distilling? I'd think that saccharomyces yeast cannot survive to continue fermenting once it's sitting in something above about 20% abv.

Both the End of the World and Armageddon were/are 12 ounces.

More malt (dry/liquid) is the most common way. You can also add in more sugar but that makes it really sweet. With good quality yeast it shouldn't be a problem....there are also turbo yeasts.

Strongest I have had that was still good was Mikkeller (Heavy Black) & Samuel Adams' Utopios. The one everyone raves about that no longer is around (is retired long before I could ever drink it) is Hair of the Dog's Dave. Every so often someone sells some @ obscene prices.

Normally, I don't go more than the 20's....and even then not often....generally Dogfish Head. After that point it's time for Single Malt.

Edited November 4, 2013 by Blue Train

[Big Wheel]

A 12-ounce can would have about 1300 calories...but most people would be out cold well before that point since this stuff is literally 10x stronger than a typical beer.

I don't really understand how this can be called beer. Is it even possible to get up to 60% abv with only brewing and without distilling? I'd think that saccharomyces yeast cannot survive to continue fermenting once it's sitting in something above about 20% abv.

More malt (dry/liquid) is the most common way. You can also add in more sugar but that makes it really sweet. With good quality yeast it shouldn't be a problem....there are also turbo yeasts.

No, this will get you something that's strong for a beer (~8-18%), but definitely does not work beyond 20% abv or so. "High alcohol tolerant" yeast strains like champagne yeast can survive to about this level, but die once you get above it. It appears extreme-beer makers generally distill "through the back door" via freezing the product of fermentation and skimming off the water. That's not beer in my book.

[Blue Train]

A 12-ounce can would have about 1300 calories...but most people would be out cold well before that point since this stuff is literally 10x stronger than a typical beer.

I don't really understand how this can be called beer. Is it even possible to get up to 60% abv with only brewing and without distilling? I'd think that saccharomyces yeast cannot survive to continue fermenting once it's sitting in something above about 20% abv.

More malt (dry/liquid) is the most common way. You can also add in more sugar but that makes it really sweet. With good quality yeast it shouldn't be a problem....there are also turbo yeasts.

No, this will get you something that's strong for a beer (~8-18%), but definitely does not work beyond 20% abv or so. "High alcohol tolerant" yeast strains like champagne yeast can survive to about this level, but die once you get above it. It appears extreme-beer makers generally distill "through the back door" via freezing the product of fermentation and skimming off the water. That's not beer in my book.

Not a brewer myself, but I know those who do....I will have to ask but I do know enough chemistry that the temperature would have to be obscenely low/dangerous for fractional freezing to be used to get it to a 67.5 abv.

Edited November 5, 2013 by Blue Train

[Blue Train]

that would be 135 proof. very few whiskeys reach that threshold.

Thanks, Aloc.

I thought you halved the ABV % to get the proof number. Apparently you double it.

The arms race of ever-high-alcohol beers is not really surprising given human nature, but I would guess this novelty doesn't taste particularly good.

No doubt.

Must taste like battery acid and burn all the way down.

Yep. 200 proof is 100 percent alcohol. I think Everclear was something like 190 proof. (Obviously not beer.)

There is a Polish vodka that's 192, which was approved for sale in a few states in the U.S.

There is also now a Single Malt by Bruichladdich quadrupled distilled to 185. First time in like 400 years there as been quadrupled distilled.

Edited November 4, 2013 by Blue Train

[Tim McG]

that would be 135 proof. very few whiskeys reach that threshold.

Thanks, Aloc.

I thought you halved the ABV % to get the proof number. Apparently you double it.

The arms race of ever-high-alcohol beers is not really surprising given human nature, but I would guess this novelty doesn't taste particularly good.

No doubt.

Must taste like battery acid and burn all the way down.

Yep. 200 proof is 100 percent alcohol. I think Everclear was something like 190 proof. (Obviously not beer.)

Holy crap!

Back when I was in my 20s, I tried Everclear on a dare. I was told it was 100% alcohol. So that is 200 proof? Wow.

Burned like a M----- F-----, but it put me on my ass.

[Blue Train]

A 12-ounce can would have about 1300 calories...but most people would be out cold well before that point since this stuff is literally 10x stronger than a typical beer.

I don't really understand how this can be called beer. Is it even possible to get up to 60% abv with only brewing and without distilling? I'd think that saccharomyces yeast cannot survive to continue fermenting once it's sitting in something above about 20% abv.

More malt (dry/liquid) is the most common way. You can also add in more sugar but that makes it really sweet. With good quality yeast it shouldn't be a problem....there are also turbo yeasts.

No, this will get you something that's strong for a beer (~8-18%), but definitely does not work beyond 20% abv or so. "High alcohol tolerant" yeast strains like champagne yeast can survive to about this level, but die once you get above it. It appears extreme-beer makers generally distill "through the back door" via freezing the product of fermentation and skimming off the water. That's not beer in my book.

Not a brewer myself, but I know those who do....I will have to ask but I do know enough chemistry that the temperature would have to be obscenely low/dangerous for fractional freezing to be used to get it to a 65 abv.

Have heard from friends who know their thing about brewing and chemistry to drop the knowledge. There are yeasts that have been developed that will get you to the 30 range; however, to get to 67.5 abv they would need to use a combination of beer and wine yeast....and freeze it down to around -78 to - 79 Celsius, or around -108 -110 Fahrenheit....their consensus is dry ice and Isopropanol is used to do it.

Edited November 5, 2013 by Blue Train

[Blue Train]

that would be 135 proof. very few whiskeys reach that threshold.

Thanks, Aloc.

I thought you halved the ABV % to get the proof number. Apparently you double it.

The arms race of ever-high-alcohol beers is not really surprising given human nature, but I would guess this novelty doesn't taste particularly good.

No doubt.

Must taste like battery acid and burn all the way down.

Yep. 200 proof is 100 percent alcohol. I think Everclear was something like 190 proof. (Obviously not beer.)

Holy crap!

Back when I was in my 20s, I tried Everclear on a dare. I was told it was 100% alcohol. So that is 200 proof? Wow.

Burned like a M----- F-----, but it put me on my ass.

As he pointed out.....Everclear is 190, or 95%.

[tomatamot]

No, this will get you something that's strong for a beer (~8-18%), but definitely does not work beyond 20% abv or so. "High alcohol tolerant" yeast strains like champagne yeast can survive to about this level, but die once you get above it.

It appears extreme-beer makers generally distill "through the back door" via freezing the product of fermentation and skimming off the water.

That's not beer in my book.

Me too.

Perhaps usefull for beer cocktails?

[Tim McG]

I would just keep it away from flame or exposed flesh.