I have been thinking...

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SnaggerMan

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So, if anyone has ever gotten drunk by homebrewed beverages, have you noticed that it takes longer to get drunk than by drinking commercial beverages? I get drunk slower by drinking 17% homemade wine and 17% commercial wine hits me very fast.

Why does homemade beverages make us drunk slower?
 
Complex carbohydrates for beer, but I haven't noticed any difference with home-made mead or wine, other than a tendency to drink slower.
 
If I'm drinking Homebrew I am drinking it purely for pleasure and enjoyment, savouring every slurp. If I end up getting drunk on anything else I am probably working on an agenda.
 
See? If you were actually drunk. there would be none of this new fangled, hippy, thinking, business.

"When I read of the evils of drinking beer, I gave up reading"
 
I wasn´t drunk when I was thinking.

So, almost everyone gets drunk once in a while. I just want to know why homemade beverages make you get drunk slower, even if you drink the same quantity and with same speed as with commercial beverages?
 
I don't think I get drunk slower, but I do drink slower because my beer has more body and flavor.

IMO, there's too much junk in commercial brews so it's not really the alcohol you're feeling but adjuncts.

I do notice that when overindulging in HB that the high is cleaner and the path to sobriety is faster. :D
 
I actually feel my home brews seem stronger for a given ABV compared to a commercial brew.
 
Is it possible there is any correlation between drinking homebrew/full stomach vs. drinking commercial brew/empty stomach? The amount of food in my belly makes all the difference in the world in how fast and how much alcohol hits me.
 
I would actually say it is more environmental that it is anything else. It is documented that where you drink can affect how drunk you get. If you drink somewhere a lot, you feel less effects... weird I know. That's probably why I can down 64oz of Rogue Hazelnut Brown at my favourite local bar and feel only a slight buzz ;)
 

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