Here is a link to a brewery touting the worlds strongest beer (Sink the Bismark) coming in at 41% ABV. the blog says that they achieve this by "freezing" it 4 different times. I'm not familiar with this process. how does it work? I thought yeast would die above a much lower %abv. Here's the link:
The wort is fermented out. Then the beer is frozen and the ice chips are either removed or the remaining liquor is racked away from the ice. Wash, Rinse , Repeat.
Eventually all the water is removed and only alcohol remains.
I am just not certain it will be all that pleasant. I can only imagine how much flavor is lost in all the ice. Sure there will be some in the remaining alcohol but, how much?
When it comes to the higher proof liquors, 80+, they all tend to taste the same to me.
The important thing to keep in mind with freezing is that the original recipe has to be designed for freeze concentrating. You have to have a solid fermentation as well. Any flaws in your ferment will be accentuated by the freezing.
The important thing to keep in mind with freezing is that the original recipe has to be designed for freeze concentrating. You have to have a solid fermentation as well. Any flaws in your ferment will be accentuated by the freezing.
I'm about 1000% sure the first Eisbocks werent designed to be frozen
I'm about 1000% sure the first Eisbocks werent designed to be frozen
I am about 1000% sure that it also illegal in the USA, freezing a fermented beverage, then removing the ice is, technically distilling, and is illegal. That is, if you were considering doing the same at home.
How does freezing yield a 41%abv beer???
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