chapmandew
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I've noticed a few beers (besides barleywines) that have a very high alcohol by volume. One such beer is a Dogfish Head beer called Worldwide Stout, which is around 18% ABV. For beers like this, are they all brewed at some point with wine yeast to allow the alcohol content to be so high, or are there other methods to produce such a high yield with just brewers yeast?
Here's a link to the Dogfish Head beer:
Dogfish Head - World Wide Stout
Here's a link to the Dogfish Head beer:
Dogfish Head - World Wide Stout