http://www.blog.crosscountryadventures.us/

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"I will do my best to understand and explain the universe from big to small without invoking miracles, unrepeatable events, or divine intervention. In place of those things I will use observations, mathematics, and science."


-Cross
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Some of my Astrophotography


Those that lack education have a hard time understanding its value. - Cross

Well you've got my attention. 66 proof beer? And it doesn't taste like some godawful "malt liquor"? Wow. Was the sweetness from the amount of hops used?

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Gimme a minute to read through Jay's latest observations...

It was 33 original gravity? Not exactly sure what that means. Someone said 14% :/ it had the consintency of Kaluah. Maybe you should read one of the links, it describes it better.

__________________
"I will do my best to understand and explain the universe from big to small without invoking miracles, unrepeatable events, or divine intervention. In place of those things I will use observations, mathematics, and science."


-Cross
My travel blog

Some of my Astrophotography


Those that lack education have a hard time understanding its value. - Cross

Beer(bragging)fight!

Hope the hangover's aren't too bad Crosscountry and that you are finding time to enjoy Germany's fine wines too!

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Of all the things I've ever lost, I miss my mind the most!

If its 11% (10.5% really) by volume its nowhere near the strongest. (Its not apparently 33%ABV but its original gravity is 33 plato...very different)
There are plenty of Belgian beers available in supermarkets that are 11%. I know one of the Rocheforts is 11.5%. Having drunk the Rochefort 10 i can say its not too bad but the flavour seems to suffer a bit compared to the iirc 9%abv rochefort.

There is a special 25.6% ABV Sam Adams that has been brewed and that currently hold the record for strongest ABV beer whilst this vetter 33 may have the largest original gravity. That Sam Adams is illegal to sell in many US states and has only been brewed in 2 limited size batches in 2001 and 2003 the 2001 was a 'weaker' 24% ABV

well, in my defense, I didn't say it was the strongest alcohol content.

I'm not exactly what they mean by original gravity? is that anything like specific gravity?

__________________
"I will do my best to understand and explain the universe from big to small without invoking miracles, unrepeatable events, or divine intervention. In place of those things I will use observations, mathematics, and science."


-Cross
My travel blog

Some of my Astrophotography


Those that lack education have a hard time understanding its value. - Cross

OK, so when is it no longer beer, and classified as a liquor? Is there any official designation?

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Don of Borg - Cool, Calm, Collective.

"Within the next generation I believe that the world's leaders will discover that infant conditioning and narco-hypnosis are more efficient, as instruments of government, than clubs and prisons, and that the lust for power can be just as completely satisfied by suggesting people into loving their servitude as by flogging them and kicking them into obedience." -- Aldous Huxley

it has to be brewed. only certain types of yeast can survive the high alcohol content, that's one reason the beer is so sweet - to feed them.

__________________
"I will do my best to understand and explain the universe from big to small without invoking miracles, unrepeatable events, or divine intervention. In place of those things I will use observations, mathematics, and science."


-Cross
My travel blog

Some of my Astrophotography


Those that lack education have a hard time understanding its value. - Cross

From what i recall original gravity relates to the density of the unfermented beer. The higher this is the stronger the beer tends to be but its not exact and sometimes things with lower original gravities turn out stronger than things with higher original gravities.

Never thought about it much before, so forgive my ignorance.

So what is the difference between things being classified as wine, beer, and liquor?

Guessing:

<> Wine is fermented grapes
<> Beer is fermented grain
<> Liquor is fermented anything that is then distilled

They all require fermenatation, right? Which is yeast turning sugars into alcohol?

Is brewing just another word for fermentation? It appears so from my dictionary, but is not perfectly clear.

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Don of Borg - Cool, Calm, Collective.

"Within the next generation I believe that the world's leaders will discover that infant conditioning and narco-hypnosis are more efficient, as instruments of government, than clubs and prisons, and that the lust for power can be just as completely satisfied by suggesting people into loving their servitude as by flogging them and kicking them into obedience." -- Aldous Huxley

well, liquor is distilled after the alcohol is produced. Beer is fermented differently than grapes and also carbonated. Plus, as you mentioned, they have different origins.

__________________
"I will do my best to understand and explain the universe from big to small without invoking miracles, unrepeatable events, or divine intervention. In place of those things I will use observations, mathematics, and science."


-Cross
My travel blog

Some of my Astrophotography


Those that lack education have a hard time understanding its value. - Cross

Carbonated?? not in my Local!

Well, they sell carbonated 'Lagers' but we have 8 'real' beers, hand pumped, no fizz.!

Pha!

And as for strength. you should try and find a bottled IPA or 'Barley Wine' they are damned strong!

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'The eye can only see what the mind is prepared to accept'

Beer is made from cereal. Sake is a beer, not a wine. Isn't all beer naturally carbonated to a certain extent? Malt liquor is fortified beer.

Wine is made from fruit--grapes, obviously, the most common. The only naturally carbonated wines are the sparkling wines/Champagnes. Port and Sherry are fortified wines. Distilled spirits are added.

Several U.S. states regulated fortified drinks similar to spririts.

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Keeper of the Jabberwock

The Plato scale is basically a density measure that attempts to specify how much fermentable sugar is present in the wort¹.
Basically, if the density is the same as a 10% solution of sucrose it's 10 Plato.
Since this measure doesn't take into account other things than sucrose it may gave a wildly inaccurate indication of the actual fermentable sugar content, eg. adding a bucketful of sand will raise the Plato measurement without affecting the actual amount of alcohol the beer can have at the end.

Fermentation and brewing are mostly equivalent though I would include malting, roasting the malt and wort preparation in brewing.

1) The technical name for unfermented beer.

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And the "driving on the freeway on a scooter" analogy still holds true because the pilots are sitting in 7 to 30 ton aircraft o' doom and you are running around them in your very own Meatbody, Mark I. Beep, beep.
Trying to make sense of computers, The Error Log.

that's the answer I was looking for. thanks.

__________________
"I will do my best to understand and explain the universe from big to small without invoking miracles, unrepeatable events, or divine intervention. In place of those things I will use observations, mathematics, and science."


-Cross
My travel blog

Some of my Astrophotography


Those that lack education have a hard time understanding its value. - Cross